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Tortilla Soup

Savory Mexican inspired dish that is ready in less than an hour.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: dairy, easy, kosher, parve, soup, vegan, vegetarian
Servings: 8
Author: LAKosherKitchen


  • 2 tablespoons Olive Oil
  • 1 large Onion yellow or sweet
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 2 15 ounce cans Crushed Tomatoes
  • 1 tablespoon Dried Oregano
  • 8 cups Water
  • 2 teaspoons Sea Salt
  • 3 15 ounce cans Great Northern Beans
  • 1.5 cups Corn Kernels frozen
  • 1 cup Cilantro Leaves packed, chopped
  • Avocado, Sour Cream, Shredded Cheese, Green Onions, Hot Sauce, Tortilla Chips for serving


  • Heat olive oil in a large soup pot over medium heat.
  • Add onion and sauté until onion begins to brown, about 3 minutes.
  • Add chili powder and cumin. Sauté 1 minute.
  • Add crushed tomatoes, water, oregano and salt. Stir to combine scrapping up and brown bits that may have stuck to the bottom. Cover and bring to a boil.
  • Uncover and add beans, corn and cilantro. Cover and bring to a boil then reduce heat to low and simmer 10 minutes stirring every few minutes.
  • Serve with avocado, sour cream, shredded cheese, green onions, hot sauce and tortilla chips.


Substitute non dairy cheese and non dairy sour cream to make this dish parve or vegan.