Tortilla Soup

Piping hot mexican tomato based soup served with crisp corn tortillas. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Corn tortillas , Oil
Cuisine Other
Course Soups
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Tortilla Soup

  • 4 Corn tortillas
  • 1 tablespoon Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic crushed
  • 1 cup Tomato concasse
  • 5 cups Vegetable stock
  • to taste Salt
  • 1/2 teaspoon Black peppercorns crushed
  • 2 tablespoons Fresh coriander leaves chopped


  1. Cut the tortilla into long and three forth inch wide strips. Heat oil in a frying pan and deep fry the tortilla chips till brown and crisp, drain on absorbent paper and set aside.
  2. Heat one tablespoon oil in a pan, add onion and garlic and sauté over medium heat for two minutes Add the tomato concasse and vegetable stock and stir well. Bring the mixture to a boil, lower the heat and simmer for ten minutes.
  3. Season the soup with salt and crushed peppercorns. Place a few crisp tortillas strips in the bottom of soup bowl, pour soup over it and garnish with coriander leaves. Serve hot.

Nutrition Info

Calories 594
Carbohydrates 92.4
Protein 13.7
Fat 18.8
Other Fiber 24.2gm