Hot tortilla soup with sweet corn and green peas

Soups are comfy and an easy way to get a lot of veggies in your system. This soup is spicy, creamy and crispy.


  • 3 tortilla pancakes
  • 1 yellow onion
  • 3 garlic cloves
  • 10-15 cherry tomatoes
  • 4 tablespoon tomato paste
  • 8 mushrooms
  • 1 red bell pepper
  • 1 chili
  • 2 teaspoon chili sauce
  • 2 teaspoon cumin
  • 3 teaspoon paprika
  • 1 can sweet corn
  • 1 can green peas
  • 1 lemon
  • Salt to taste


  1. Cut the tortillas and bake in the oven until crispy – 200 degrees
  2. Put tomatoes, 2 cups water, pepper, onion, garlic, tomato paste, mushrooms, cumin and chili in a pot and boil for 20 minutes
  3. Let the soup cool a bit and blend it
  4. Put the soup back into the pot, add paprika, chili sauce, salt and maybe a bit more water depending on your preference. Let it simmer 5 minutes
  5. Add sweet corn and green peas to the soup and let it boil 5 minutes more – taste with lemon and salt
  6. Serve soup with green onion, crispy tortilla and lemon.

Love, Nikoline

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