Tortilla Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people



  • 2 Tbsp oil
  • 1-2 cups yellow onion, diced (1 medium-large onion)
  • 1 Tbsp minced fresh garlic
  • 2 lbs roma tomatoes
  • salt to taste


  • 2 avocados
  • 10 oz queso fresco
  • 1 cooked chicken breast, shredded or diced
  • 6 corn tortillas cut into strips
  • oil for frying


  1. Heat a medium-sized pot over medium heat until hot, 3-5 minutes. Add oil and heat until hot, 30-60 seconds. Add onion, cook 1 minute stirring occasionally. Add garlic and cook 1 minute stirring occasionally.
  2. Add whole tomatoes. You do not need to cut the stems off the tomatoes! You do not need to dice them! But go ahead and do those things if you want. This is a low effort soup but I’m not going to fight you about how much effort you want to put in. That would make it high effort for me.
  3. Reduce the heat to medium low and cook, covered, for about 20 minutes until the tomatoes are very tender.
  4. Puree the soup using an immersion blender or traditional blender until it is very smooth. Return soup to pot and season to taste with salt. I measured how much salt I put in so I could tell you guys, but then I promptly forgot how much I used. ½ a teaspoon sounds like a good starting place though.

  5. While the tomatoes are cooking, dice or crumble the queso fresco, prep your cooked chicken, and dice your avocado.

  6. Add 1 inch of oil to a separate small pot. Heat the oil over medium heat until it crackles when a drop of water is added. Slice the tortillas thinly and fry them 1-2 minutes until crisp.
  7. Serve soup hot with generous amounts of the toppings.

Recipe Notes

Tip: Queso fresco is easy to find at your local grocery store. Look for it in the cheese section.