Tortilla Soup Recipe – Jalapeno, Mushroom & Zucchini Delight

Last Updated on 4 months by Neha Deshmukh

Tortilla Soup Recipe – Jalapeno, Mushroom & Zucchini Delight

Introduction

Okay, let’s be real – sometimes you just need a cozy bowl of soup. And this Tortilla Soup? It’s my go-to when I’m craving something warm, flavorful, and just a little bit different. I first stumbled upon a version of this when a friend visiting from the US made it, and I’ve been tweaking it ever since to make it my own – with a little Indian spice twist, of course! It’s surprisingly easy to make, packed with veggies, and seriously satisfying. You’ll be hooked, I promise.

Why You’ll Love This Recipe

This isn’t your average soup. It’s a vibrant blend of Mexican-inspired flavors with a comforting, home-cooked feel. It’s quick enough for a weeknight meal, but feels special enough for company. Plus, it’s a fantastic way to use up leftover tortillas and veggies! And honestly, who doesn’t love a soup you can customize with all your favorite toppings?

Ingredients

Here’s what you’ll need to whip up this delicious Tortilla Soup:

• 2 tbsp Oil
• 2 Corn Tortillas, chopped
• 4 Garlic cloves, minced
• 1 small bunch Cilantro/Coriander Leaves, finely chopped
• To taste Jalapenos, finely chopped
• ½ Onion, chopped
• 1 (14 oz) can Diced Tomatoes
• 1 tbsp Cumin Powder
• To taste Salt
• To taste Red Chili Powder
• 1 Bay Leaf
• 2 (14 oz) cans Vegetable Stock/Broth
• 3 large Mushrooms, chopped
• ¼ Zucchini, sliced
• 1 Carrot, cut into matchsticks
• Monterey Jack Cheese, for garnish
• Avocado, sliced, for garnish
• Tortilla Chips, for garnish

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Corn Tortillas: These aren’t just a topping – they actually help thicken the soup as they cook down. Don’t skip them! Older tortillas work great, too – this is a perfect way to use them up.
• Chili Powder: Now, here’s where we can get a little creative. While Monterey Jack is traditional, feel free to experiment with Indian chili powders! Kashmiri chili powder will give you a beautiful color and mild heat, while Deggi Mirch will add a deeper red hue. You can even add a pinch of Pav Bhaji masala for a unique flavor.
• Cilantro/Coriander: Fresh cilantro is key here. It adds such a bright, fresh flavor. If you’re not a cilantro fan (I know some people aren’t!), you can use parsley, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the chopped tortillas, minced garlic, chopped onions, jalapenos, and cilantro. Sauté for 2-3 minutes, until the tortillas start to soften and become fragrant.
3. Pour in the diced tomatoes, bay leaf, and cumin powder. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes start to break down and everything is nicely combined.
4. Now, pour in the vegetable stock. Season with salt and red chili powder to your liking. Give it a good stir.
5. Add the carrots, zucchini, and mushrooms. Stir everything together and bring the soup to a simmer.
6. Cover the pot and let it simmer for about 15 minutes, or until the vegetables are tender.
7. Ladle the soup into bowls and garnish generously with Monterey Jack cheese, avocado slices, and crushed tortilla chips. Enjoy!

Expert Tips

• Don’t be afraid to adjust the amount of jalapeno to your spice preference. Start with a little and add more as needed.
• For a richer flavor, use homemade vegetable stock.
• If you want a smoother soup, you can use an immersion blender to partially blend it before serving. I like to leave some chunks for texture, though!

Variations

• Spicy Kick: My friend Priya loves to add a pinch of cayenne pepper for an extra fiery kick.
• Chicken Tortilla Soup: Add shredded cooked chicken for a heartier meal.
• Black Bean Tortilla Soup: Throw in a can of drained and rinsed black beans for added protein and fiber.

Vegan Adaptation

Making this soup vegan is super easy! Simply omit the Monterey Jack cheese garnish. You can add a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as you use gluten-free tortilla chips for garnish. Double-check the label to be sure!

Spice Level Adjustment

• Mild: Use just a pinch of red chili powder and omit the jalapenos.
• Medium: Use ½ tsp of red chili powder and 1 finely chopped jalapeno.
• Hot: Use 1 tsp of red chili powder and 2-3 finely chopped jalapenos (or more, if you dare!).

Festival Adaptation (Navratri/Fast-Friendly)

During Navratri or other fasting periods, you can easily adapt this recipe by omitting the onions and garlic. It will still be incredibly flavorful with the tomatoes, spices, and vegetables.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of warm cornbread or a simple green salad. A squeeze of lime juice over the top adds a lovely brightness.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just be aware that the tortillas may become a bit softer when thawed.

FAQs

• What type of tortillas work best in this soup? Yellow corn tortillas are traditional, but you can also use white corn tortillas. Just avoid flour tortillas, as they won’t thicken the soup the same way.
• Can I make this soup ahead of time? Absolutely! You can make the soup a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.
• How can I adjust the thickness of the soup? If you want a thicker soup, add more chopped tortillas or blend a portion of the soup with an immersion blender. If you want a thinner soup, add more vegetable stock.
• What is a good substitute for Monterey Jack cheese? Cheddar cheese, pepper jack cheese, or even a sprinkle of crumbled feta cheese would all work well.
• Can I use different vegetables in this tortilla soup? Definitely! Feel free to add bell peppers, corn, sweet potatoes, or any other vegetables you enjoy.