Roasted Red Chile and Tomato Soup with Tortilla Strips
A warming and smoky roasted red chile and tomato soup topped with crispy tortilla strips, perfect for cozy evenings. This mexican-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs roasted red chiles, seeded and chopped, ripe tomatoes, quartered, medium yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 2 cups roasted red chiles, seeded and chopped
- 3 cups ripe tomatoes, quartered
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 corn tortillas, sliced into thin strips
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
- optional, for garnish sour cream
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 sliced corn tortillas with 1 tbsp olive oil and a pinch of salt, then spread on a baking sheet. Bake for 8-10 minutes, flipping halfway, until crispy and golden. Set aside.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 3: Add 2 cups chopped roasted red chiles, 3 cups quartered ripe tomatoes, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5 minutes, stirring occasionally to deepen flavors.
- Step 4: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
- Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
- Step 6: Ladle the soup into bowls and top each with a handful of crispy tortilla strips. Garnish with a dollop of sour cream and a lime wedge if desired.
Frequently asked questions
How long does Roasted Red Chile and Tomato Soup with Tortilla Strips take to make?
Total time is about 50 minutes (15 min prep + 35 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 Roasted Red Chile and Tomato Soup with Tortilla Strips?
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 ripe tomatoes, quartered from drying out.
Can I substitute ingredients in Roasted Red Chile and Tomato Soup with Tortilla Strips?
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 Roasted Red Chile and Tomato Soup with Tortilla Strips 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.
Is Roasted Red Chile and Tomato Soup with Tortilla Strips vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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