Tortilla Soup Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

2 ratings
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  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 (32 oz) boxes chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups fresh corn
  • 2 cups tortilla chips, crushed
  • 1 lb medium fresh shrimp, peeled and deveined
  • 1 dollop sour cream, for garnish
  • cilantro, for garnish
  • pepitas, for garnish
  • 2 tablespoons butter


Step 1

In a Dutch oven, melt butter over medium heat. Add onion and pepper; cook, stirring frequently, for 5 minutes or until tender. Add cumin, coriander, red pepper, chicken broth, diced tomatoes and corn.

Step 2

Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 30 minutes.

Step 3

Puree the soup using an immersion blender or hand-held mixer. Add the tortilla chips and shrimp. Place the pan on low heat, cover and simmer the soup about 5 minutes or until the shrimp are just cooked.

Step 4

Ladle the soup into serving bowls and garnish with pepitas, cilantro and a dollop of sour cream.

Tortilla Soup


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2 Reviews

Nancy 1/6/2017
I haven't made t

I haven't made the recipe yet, but I just wanted to comment that I am so glad Jamie
thinks what he does about cilantro. A lot of my friends think I am weird for not liking it, but my daughter and have both said it tastes like dishwashing liquid to us!

BEVERLEE 9/27/2014
Outstanding I a

Outstanding I am going to make this Dearest Paula you have a gift of making one laugh like never before thank you Precious and Dear friend Love you

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