Tortilla Soup

Kate JanzenCooking, Main Dish, Savory, SoupLeave a Comment

The sneaky trick to this delicious delight is using fresh vegetable juice for the broth. It makes the flavor far more robust and therefore lessens the need for salt.

I use Southwest Spice Blend as the seasoning, which does have some salt in it. But you can easily leave that out and add your own spices.

Tortilla Soup



  • 2 large carrots or 3 medium
  • 3 medium golden potatoes
  • 1 large onion
  • 4 cloves of garlic
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 can of corn


  • 2 medium carrots
  • 2 medium celery stalks
  • 3 tomatoes
  • 2 red bell peppers
  • 2 tbsp Southwest Spice Blend


  • Chop carrots, potatoes, onion, and garlic into your desired size of “veggie chunks” for a soup and season with garlic and onion powder.
  • Bake @ 350 for 45 minutes or until tender (For better nutrition, bake no higher than 325o for an hour+)
  • Once cooked through, remove from oven, put into a large stew pot, and set aside.
  • *Juice the veggies for the broth (carrots, celery, tomatoes, bell pepper) and add to the veggie chunks.
  • Stir in corn and southwest blend.
  • Serve hot with a garnish of cilantro and corn tortilla strips.
  • Enjoy.


*Make sure to juice last. The reason for this is after juicing, the nutritional value of the juice immediately starts to diminish, and will continue to do so (inevitably). It will always be delicious, but it’s nice to have all the yummy enzymes and nutrients.  
If you don’t have a juicer, another option is to blend until smooth in a high powered blender, and either use that (which will make your soup VERY thick) or strain through a cheese cloth.

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