Corn Tortilla Soup with Roasted Vegetables and Lime
A comforting Salvadoran-inspired broth rich with roasted vegetables and crispy tortilla strips, brightened with fresh lime and cilantro. This latin american-inspired soups ready in about 55 minutes pairs divided vegetable oil, large, quartered yellow onion, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, cut into 1/2-inch strips corn tortillas
- 3 tbsp, divided vegetable oil
- 1 large, quartered yellow onion
- 2 medium, peeled and cut into chunks carrots
- 3, smashed garlic cloves
- 6 cups chicken or vegetable broth
- 1 cup, canned diced tomatoes
- 1 tsp ground cumin
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large quartered yellow onion, 2 chopped carrots, and 3 smashed garlic cloves with 1 tbsp vegetable oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until vegetables are caramelized.
- Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 4 medium corn tortillas cut into 1/2-inch strips and fry, stirring often, for 3-4 minutes until crispy and golden. Drain on paper towels and set aside.
- Step 3: Transfer roasted vegetables to a large pot, add 6 cups chicken or vegetable broth, 1 cup diced tomatoes, 1 tsp ground cumin, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes to meld flavors.
- Step 4: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving.
- Step 5: Ladle soup into bowls and garnish generously with crispy tortilla strips. Serve hot.
Frequently asked questions
How long does Corn Tortilla Soup with Roasted Vegetables and Lime take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn Tortilla Soup with Roasted Vegetables and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided vegetable oil from drying out.
Can I substitute ingredients in Corn Tortilla Soup with Roasted Vegetables and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn Tortilla Soup with Roasted Vegetables and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Corn Tortilla Soup with Roasted Vegetables and Lime?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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