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Chrissy Teigen's Vegetable Tortilla Soup

Love this recipe!

I'm obsessed with ALL of the recipes in Chrissy's cookbook "Cravings"! One of my favorites is her vegetable tortilla soup, which I make year-round. Garnish with fresh avocados, gluten-free corn tortilla strips and crumbled cotija cheese (which I don't eat, since I'm dairy-free, but I like to put this on the side for guests). Scroll down for the recipe.

  • Prep time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Recipe Type: Soup
  • Serves: 4


  • 2 tablespoons vegetable oil
  • 1 large red onion, diced
  • 1 large green bell pepper, diced
  • 1 large jalapeno pepper, finely diced with seeds
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • Kosher salt & freshly ground black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • 2 (15-oz.) cans diced tomatoes in juice
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 1 cup cooked rice
  • 2 cups vegetable oil, for frying
  • 4 corn tortillas
  • Kosher salt


  • 1. In a soup pot, heat the oil over medium heat until shimmering. Add the onion, bell pepper and jalapeno, and cook until onion is translucent (about 10 mins). Stir frequently.
  • 2. Add garlic, chili powder, cumin, cayenne, 2 teaspoons salt and ½ teaspoon black pepper. Stir until fragrant (about 2 minutes).
  • 3. Add chicken broth, tomatoes and beans and bring to a boil. Reduce heat and simmer for 30 minutes.
  • 4. Add the rice and cook about 15 more minutes until thick. Season to taste with salt and pepper.
  • 1. Fill a small or medium saucepan with a couple inches of oil and heat over medium-high heat.
  • 2. Stack tortillas and cut them into thin strips with a sharp knife.
  • 3. When oil is heated, add a handful or strips at a time to the hot oil, and fry until crisp (about 1-2 minutes).
  • 4. Remove to paper towels and sprinkle with salt.
  • Photo Credit: Aubrie Prick