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Mexican Tortilla Soup with easily available Indian ingredients

Tortilla Soup

Mexican Corn and Beans Tortilla Soup
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 cups
Author Foodcow


  • 1 cup diced Onions
  • 2-3 Cloves of Garlic
  • 2 Cups Diced Fresh tomatoes
  • 4 tbsp Tomato Puree
  • 1 tsp Chipotle chilli powder
  • 1 tsp cumin powder
  • 3 tsp coriander powder
  • 1/2 boiled cup Rajma/Kidney Beans
  • 1/2 cup boiled American Corn
  • 3 cups water Use the water in which you boiled the corn and Rajma
  • 3 Corn tortillas
  • 1 tsp Oil-Olive oil or vegetable oil.
  • handful Coriander
  • 1 Lime


  • Heat a deep pan with the 1 tsp Oil.
  • Add the Onions and garlic.Saute on Medium heat till translucent and soft.
  • Add the diced Tomatoes once the onions are cooked(before they turn brown).Let it cook at soften.Add 1/4 cup water if the tomatos are burning.
  • Once the tomatoes have softened add the tomato puree.
  • Add the chilli powder, cumin,coriander.Add the 3 cups of water.
  • Tear up 2 tortillas in small pieces and add to the tomato mix.Let it come to a boil and cool.
  • Using an immersion blender, blend the Tomato mix to a consistency you like.I like to puree it well.
  • Meanwhile cut the remaining tortilla into strips and bake it at 160 degrees for 5 minutes.
  • Add the corn and Rajma.Add the juice of one lime.Heat the Soup.
  • Garnish with fresh coriander and crispy tortilla and serve hot.


-To Boil Rajma-Soak the rajma in water for 4-6 hours or overnight.Pressure cook it with 5 times the water.So if the dried Rajma is 1 cup, use 5 cups of water to cook it.
I use small rajma for this because it cooks faster.
-You can add shredded Chicken and other vegetables to this soup too.
crisping the tortilla can result in a burnt mess if you don't keep an eye on it.This has happened to me several times.
-You can use the store-bought tacos for this soup in a similar manner if you can't find corn tortillas.