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5 from 3 votes

Mexican Tortilla Soup (Sopa Azteca Receta)

Mexican tortilla soup (or in Spanish, Sopa Azteca Receta) is an easy Mexican soup recipe, perfect for lunch or dinner. This particular Mexican Tortilla Soup recipe is healthy, and can be made vegan!
Course Main Course, Side Dish, Soup
Cuisine Mexican
Keyword Mexican soup recipe, Mexican tortilla soup, sopa azteca receta, vegan soup recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 servings
Calories 377kcal
Author Chrissie


For the soup:

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 1/2 red onion diced
  • 1 green bell pepper diced
  • 2 tablespoons picked jalapenos diced (or whole, if desired)
  • 2 tablespoons lime juice
  • 2 teaspoons taco seasoning
  • 4 cups chicken stock (or vegetable stock, to make it vegan)
  • 2 400 gram cans diced tomatoes (canned)
  • 1 small can corn (drained)
  • 2 cans black beans (drained and rinsed)
  • 2 tablespoons tomato paste
  • 1 cup shredded cooked chicken breast (optional)
  • salt and pepper to taste

Optional Toppings:

  • shredded cheese
  • tortilla chips or strips of fresh tortilla
  • sour cream or plain Greek yogurt
  • avocado chunks
  • fresh diced tomatoes
  • fresh chopped cilantro


Stovetop Instructions:

  • Heat a large pot over medium-high heat and add the olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Saute until the onions soften.
  • Reduce the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste and shredded chicken.
  • Stir everything together well and let simmer on medium low for about 40-45 minutes, stirring every now and then.
  • Serve with whatever toppings you wish!

Slow Cooker Instructions:

  • Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (optional) to your slow cooker.
  • Cook on high for 2-3 hours or on low for 4-6 hours. 
  • Serve in bowls with whatever toppings you wish!



To make this Mexican soup recipe in a slow cooker, follow step one, then transfer everything into a slow cooker and cook on low heat for 4-5 hours or high heat for 2 hours.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 54g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 420mg | Potassium: 962mg | Fiber: 12g | Sugar: 10g | Vitamin A: 481IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 4mg