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Spicy tortilla soup

  • 2:00 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon Alfa One rice bran oil
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, chopped
  • 2 teaspoons Mexican chilli powder
  • 1 cup tomato pasta sauce
  • 850ml can tomato juice
  • 2 tablespoons lime juice
  • 4 flour tortillas, cut into 2cm pieces
  • Rice bran oil, for shallow frying
  • 1/3 cup fresh coriander sprigs


  • 1
    Heat oil in a frying pan over medium-low heat. Add onion, garlic and capsicum. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add chilli powder. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl. Cool for 10 minutes.
  • 2
    Process onion mixture and pasta sauce until smooth. Transfer to a large bowl. Add tomato juice and lime juice. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 2 hours.
  • 3
    Heat oil in a large frying pan over medium-high heat. Cook tortilla pieces, in batches, for 30 seconds or until golden and crisp. Using a slotted spoon, transfer to a large plate lined with paper towel to drain.
  • 4
    Divide half the tortillas between bowls. Ladle over soup. Serve sprinkled with coriander and remaining tortillas.

Source: taste.com.au


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