Copycat On The Border Tortilla Soup Recipe

What’s best eaten during the cold season? Soup, or better yet, tortilla soup. This Mexican-inspired dish is sure to clear your thoughts and provide a refreshing feeling. The On The Border tortilla soup is best taken with an additional serving of salsa.

Don’t worry, we’ll guide you through the process of making this dish. It’s surprisingly easy to make and very flavorful — it feels like you’re in Mexico! The On The Border tortilla soup will give you the feeling of warmth and tropical paradise. 

Discover how you can recreate this delicious soup in the comfort of your own kitchen. This is perfect served during winters or rainy days. It can be an alternative to the chicken noodle soup when you’re feeling under the weather.

How To Make Copycat On The Border Tortilla Soup

  • 4 cups chicken broth
  • 3 tbsp. vegetable oil (divided)
  • 1/2 cup red onion (chopped)
  • 2 pieces garlic cloves (minced)
  • ¾ tsp ground cumin
  • 15 oz tomato Sauce
  • 15 oz black beans (rinsed and drained)
  • 1 cup corn kernels (drained)
  • 1/2 cup On The Border Tomato Salsa
  • 4 tbsp. uncooked rice

To Serve:

  • 1/4 cup yellow onion (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 3 oz On The Border Tortilla Chips
  • 1/2 cup Monterey Jack cheese (shredded)
  1. In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent
  2. Add the garlic and ground cumin. Saute briefly
  3. Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
  4. Add On The Border salsa and rice in the Dutch Oven. Cook until rice is tender, about 15 minutes.
  5. Turn off heat and transfer contents of Dutch Oven onto separate bowls for serving.
  6. Lightly crush the tortilla chips. Garnish the dish with yellow onions, cilantro, Monterey Jack cheese, & tortilla chips

To make your soup thicker in consistency, mix together2 tablespoons of cornstarch and water in a small bowl. Add the mixture into the pot while constantly stirring. You will then see the consistency change. Adjust the amount of cornstarch and water depending on how thick you want your soup to be. 

For other optional toppings, you can choose any from the following to top your Copycat On The Border Tortilla Soup with. 

  • Diced Avocado
  • Diced Roasted Chicken
  • Low-Fat Plain Greek Yogurt
  • Lime Wedges

How To Make Copycat On The Border Tortilla Soup

0 from 0 votes
Preparation: 15 mins
Cooking: 40 mins
Total: 55 mins
Serves:

Ingredients

  • 4 cups chicken broth
  • 3 tbsp. vegetable oil divided
  • 1/2 cup red onion chopped
  • 2 pieces garlic cloves minced
  • ¾ tsp ground cumin
  • 15 oz tomato Sauce
  • 15 oz black beans rinsed and drained
  • 1 cup corn kernels drained
  • 1/2 cup On The Border Tomato Salsa
  • 4 tbsp. uncooked rice

To Serve:

  • 1/4 cup yellow onion chopped
  • 1/2 cup fresh cilantro chopped
  • 3 oz On The Border Tortilla Chips
  • 1/2 cup Monterey Jack cheese shredded

Instructions

  1. In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent
  2. Add the garlic and ground cumin. Saute briefly
  3. Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
  4. Add On The Border salsa and rice in the Dutch Oven. Cook until rice is tender, about 15 minutes.
  5. Turn off heat and transfer contents of Dutch Oven onto separate bowls for serving.
  6. Lightly crush the tortilla chips. Garnish the dish with yellow onions, cilantro, Monterey Jack cheese, & tortilla chips

Recipe Notes

To make your soup thicker in consistency, mix together2 tablespoons of cornstarch and water in a small bowl. Add the mixture into the pot while constantly stirring. You will then see the consistency change. Adjust the amount of cornstarch and water depending on how thick you want your soup to be. 

For other optional toppings, you can choose any from the following to top your Copycat On The Border Tortilla Soup with. 

  • Diced Avocado
  • Diced Roasted Chicken
  • Low-Fat Plain Greek Yogurt
  • Lime Wedges

Nutrition

  • Calcium: 221mg
  • Calories: 540kcal
  • Carbohydrates: 70g
  • Cholesterol: 13mg
  • Fat: 22g
  • Fiber: 14g
  • Iron: 5mg
  • Potassium: 1195mg
  • Protein: 20g
  • Saturated Fat: 13g
  • Sodium: 1892mg
  • Sugar: 9g
  • Vitamin A: 878IU
  • Vitamin C: 28mg
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Commonly Asked Questions

Why Is It Called Border-Style?

Sometimes the term “Tex-Mex” is also used in this subcategory of Mexican food but it is called as such because this cuisine is developed along the El Paso-Juarez border of the United States and Mexico.

 

 

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Conclusion

We understand that the number of ingredients can be a bit overwhelming. That is why it's important you prepare all the necessities before cooking. You'll have a difficult time looking for any missing ingredient. This makes things easier in arms reach and will make the recipe easy since everything is set.

Now that the soup is finished, we hope you enjoyed it's unique spices and garnish. For sure not only did it fill you with a bowl of happiness but it also satisfied your tastebuds with its delicious taste.

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