Becky Campos

Classic Tortilla Soup

Some of you have been asking for my tortilla soup recipe. I love it this time of year but I consume it even in the hot summer months.

Enjoy it with a ten-ingredient salad and a sprouted grain roll.


Classic Tortilla SoupTorilla Soup


10 cups of water

1 large red bell pepper

1 medium sweet onion

1 T. olive oil

1 ½ Tbs. hot chili powder

1 Tbs. Cumin

1 tsp. Coriander

¼ tsp. whole red pepper flakes

Sea salt to taste

2 14.5 ounce can of diced tomatoes

2 cups frozen corn

4 organic tortilla chips

Organic white tortilla strips

Lime to taste

Dice red bell pepper and onion.

In a large pot sauté red bell pepper and sweet onion until tender and translucent in olive oil.

Add spices, tomatoes and sauté for 10 minutes. Keep stirring to avoid scorching.

Add water, bring to a boil, then add 4 organic tortilla chips and simmer for 35 minutes on low heat or until broth turns to soup.

Add sea salt and corn and cook for 5 more minutes.

Serve with organic white tortilla strips and a squeeze of lime.

Simple Health Option: make your own chicken broth. Do not use store bought canned or boxed chicken broth. They contain high levels of sodium and sometimes additives that are simply not needed.

Simple Health Hint: use 4 or 5 organic tortilla chips to flavor water in place of chicken broth. The Safflower oil in chips will enhance the flavor. You can add more or less spices to your taste.

Experience How Simple Health Really Is!