Quick And Easy Tortilla Soup

This is a real quick weekday night version of a tortilla soup. You can take it slower and soak some dried beans and sauté the tomatoes.

For about 3 portions (small pot of soup) you will need:

  • Spread’em Kitchen Nacho Cheeze
  • a can of beans
  • a can of tomatoes
  • 1/8 tsp of chipotle pepper
  • 1/4 tsp of cumin
  • 1/4 tsp of smoked paprika
  • 1/8 tsp of chili pepper
  • 1 tbsp of olive oil
  • 1 medium onion
  • 1 garlic clove
  • 2 cups vegetable stock
  • for toppings we used avocado, lime, cilantro, olives, red onion, toasted tortilla and crispy lentils.


  1. In a medium pot heat some olive oil on medium until hot. Add the onion, garlic and spices. Cook 4 to 5 minutes, or until softened, stirring occasionally.
  2. Add tomatoes, beans and vegetable stock. Cook for 10 minutes and then let it simmer for 20 more.
  3. Cut tortilla into 1/2 in wide strips, layer them on a baking sheet and toast in 400 degrees F for 5 minutes, or until golden brown.
  4. Serve with a dollop of Nacho cheeze, tortilla strips and your choice of toppings.