Tortilla potato soup is a hearty, comforting bowl that combines the creamy richness of potatoes with the smoky, spicy flavors of traditional tortilla soup. It’s a one-pot meal that’s perfect for busy weeknights, using pantry staples like canned tomatoes, corn, and black beans, all simmered together and topped with crispy tortilla strips. The result is a satisfying, deeply flavorful soup that’s both filling and easy to customize.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 teaspoons (6 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) smoked paprika
- 1.5 pounds (680 g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes (about 3 medium)
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, with their juices
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (165 g) frozen or canned corn kernels (if canned, drained)
- 1 teaspoon (6 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- For serving: crispy tortilla strips, shredded cheese, diced avocado, sour cream, fresh cilantro, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, jalapeño (if using), cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add the cubed potatoes and stir to coat with the spice mixture. Pour in the broth and add the diced tomatoes with their juices. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
- Add the black beans and corn. Stir well and simmer uncovered for another 10 minutes to allow the flavors to meld and the soup to thicken slightly.
- Using a potato masher or the back of a spoon, gently mash some of the potatoes against the side of the pot to thicken the soup to your desired consistency. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and a squeeze of lime juice. Serve hot.
Tips
- Make it vegetarian/vegan: Use vegetable broth and skip the cheese or use a vegan alternative. The soup itself is naturally dairy-free if you omit the toppings.
- Adjust the spice: For a milder soup, omit the jalapeño and use mild chili powder. For extra heat, add a pinch of cayenne or a chopped chipotle pepper in adobo sauce.
- Don’t overcook the potatoes: Simmer just until tender; overcooking will turn them to mush. If you prefer a smoother soup, blend a portion in a blender before adding the beans and corn.
- Make crispy tortilla strips at home: Cut corn tortillas into thin strips, toss with a little oil, and bake at 400°F (200°C) for 8-10 minutes until crisp. They’re better than store-bought and use up leftover tortillas.
Serving Suggestions
Serve this soup as a main course with a side of warm cornbread or a simple green salad. It’s also great as a starter for a Mexican-themed dinner. Set out a toppings bar so everyone can customize their bowl with cheese, avocado, salsa, or hot sauce.
Variations
- Chicken Tortilla Potato Soup: Add 1.5 cups (about 250 g) of shredded cooked chicken along with the beans and corn. Cook until heated through. If using raw chicken, add it with the potatoes and simmer until cooked to 165°F (74°C) as per USDA FSIS safe minimum.
- Sweet Potato Version: Replace half the potatoes with sweet potatoes for a slightly sweeter, more colorful soup.
- Add Greens: Stir in a handful of chopped spinach or kale during the last 5 minutes of cooking for extra nutrition.
- Use Salsa: Swap the diced tomatoes for 1.5 cups (360 ml) of your favorite salsa for a quicker, more flavorful base.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating to reach your desired consistency. Reheat in a pot over medium heat, stirring occasionally, until hot throughout (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring in between. Freeze the soup (without toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Gold or Russet work best because they break down slightly and thicken the soup. Waxy potatoes like red or new potatoes hold their shape more, so the soup will be thinner.
How can I make this soup in a slow cooker? Sauté the onion, garlic, and spices in a skillet, then transfer to the slow cooker. Add potatoes, broth, and tomatoes. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender. Stir in beans and corn and cook for 30 more minutes.
Is this soup gluten-free? Yes, as written it is gluten-free. Just ensure your broth and spices are certified gluten-free if you have celiac disease.
Can I skip the beans? Absolutely. The soup will still be hearty from the potatoes. You could add extra corn or a diced zucchini instead.
Why is my soup too thick? It’s likely because you mashed too many potatoes or let it simmer too long. Stir in extra broth or water to thin it out. Remember it will thicken more as it cools.
What can I use instead of fire-roasted tomatoes? Use regular diced tomatoes and add 1/2 teaspoon of smoked paprika (if not already using) or a dash of liquid smoke to mimic the smoky flavor.
Related
- Kadhi Pakoda Recipe: Classic Punjabi Yogurt Curry
- Kadhi Pakora Recipe Pakistani (Step-by-Step)
- Kadhi Pakora Recipe: Classic Indian Yogurt Curry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).