Quick Tortilla Soup

The main dish for the Mexican meal which Michelle shared in the South Arm Women Community Kitchen is a Quick Tortilla Soup.


This is a filing soup which can be a meal by itself.


Serve the tortilla soup with desired accompaniments.


  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 2 x 398ml can of diced, fire roasted tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup frozen corn or small can corn
  • 2 x 398ml can of black beans, rinsed and drained


  • cooked, cubed chicken breast (baked or leftover rotisserie)
  • tortilla chips
  • avocado, chopped
  • Greek yogurt or sour cream
  • grated Cheddar cheese
  • cut up limes
  • cilantro


Source: Michelle Li


IMG_2919Michelle got a new mini chopper for the community kitchen. It is operated by pulling for ease of operation for people with problem chopping ingredients.
IMG_2921The chopper produces fairly even size chopped ingredients. The good thing is no more tears when chopping onion.Michelle got the chopper from A Monkey Tree Emporium, a unique gift store in Steveston Village for $30 plus.
IMG_2935Heat oil in a large pot over medium-high heat.Add onion and cook for 5 to 7 minutes, stirring often. When browning lightly, add garlic and stir constantly for 30 seconds.

Add spices and cook for another 30 seconds, stirring constantly.

IMG_2938Add tomato paste, canned tomatoes (with juices) and stir.The fire roasted tomatoes make a difference in this quick soup. Michelle bought it from Safeway.
IMG_2939Add broth. Bring to a boil.Reduce heat and simmer for 20 minutes.
IMG_2957Add corn and beans. Heat until pipping hot, then simmer until serving.

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