Tortilla Soup with Jicama Noodles

Tortilla Soup with Jicama Noodles

One of the best parts about tortilla soup are the crispy tortilla strips that rest on top of the soup.

They’re crunchy, flavorful and fill you up – tortilla soup is by no mean sa heavy, thicks oup so the tortilla strips are welcomed.

BUT, tortilla strips are often made from fried flour tortillas and contained processed ingredients, so it can be a pain to find a healthy option when grocery shopping.

Tortilla Soup with Jicama Noodles

My solution? Top your tortilla soup with crunchy jicama noodles! These jicama noodles are made using Blade C on the Inspiralizer, which yields the perfect tortilla strip-shaped thickness.

When the soup is made, all you need to do is top it with the fresh jicama noodles and although they’ll heat up in the soup as you eat it, they’ll maintain most of their crunchiness.

Tortilla Soup with Jicama Noodles

Plus, jicama is of Mexican origin (it’s a tuber) – and it has a lovely nutty, slightly sweet texture that’s easy on the palate and brings its own set of nutrients to this dish.

Jicama is very low-calorie, so it’s waistline-friendly and is an excellent source of Vitamin C and dietary fiber. Victory!

Tortilla Soup with Jicama Noodles

The first time I made this recipe, I added in shredded chicken for extra protein, which is a great addition if you’re not vegan. Other additions include tofu and shrimp! Otherwise, this soup is perfect as is.

A small note about the serving size – it makes 4 very large bowls of soup (like I like it) or 6 smaller bowls – more of a lunch size or a dinner appetizer.

Whatever your preference, you’re going to love this soup.

Tortilla Soup with Jicama Noodles

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points


5.0 from 5 reviews
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tablespoon extra virgin olive oil
  • 1 small white or yellow onion, diced
  • 1 large garlic clove, minced
  • 1 large jalapeno, seeded and finely diced
  • 6 cups low-sodium vegetable broth (or chicken broth, if not vegan)
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 1 teaspoon ground chili powder
  • 1 teaspoon oregano flakes
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 1 avocado, pitted, sliced
  • 2 small limes, juiced
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 medium jicama, Blade C
  • salt and pepper, to taste
  1. In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.
  2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add avocado, lime juice, and fresh cilantro to the pot, letting cook for 2-3 more minutes to let the flavors deepend. Season with pepper and salt.
  3. Ladle soup into bowls and top each with about ½ cup of jicama noodles.


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  1. This looks right up my alley! Jicama is such a great yet overlooked vegetable.

  2. Jicama is one of my favorite vegetables to introduce clients to in the produce section and incorporating it into this soup is perfect!

    Don’t know if you watch the Food Network Star, but last night one of the contestants had to make a meal using summer vegetables for a live demo, and he decided to turn them into vegetable pasta. Sadly he used a vegetable peeler (LAME) to get the job done. I was so hoping to see a spiralizer pop up!

  3. Whoa, where is all that sodium coming from?! Is that just an error? It doesn’t seem like any of the ingredients are that sodium heavy :(

    • My guess is the black beans. Whenever I enter beans on my fitness pal that are canned they can’t account for the fact that you’ll most like have drained a large percentage of the sodium off of them prior to using them in a recipe. Also canned tomatoes unless also low sodium can sometimes have a high sodium content depending on the brand you use.

      • I was thinking the beans too, though I also drain and rinse (so hard to account for that), but yeesh it still seems high! Thanks!

      • Exactly! Rinse and drain your beans prior to using them in this recipe, per the instructions! That will wash away most sodium content!

  4. The sodium count alone will do me in ; (

    • Unfortunately, those nutritional calculators don’t take into consideration things like “rinsing” beans. If you rinse them, it rinses of most of the sodium! Hope that helps.

    • My regular grocery store sells “No Salt Added” canned beans right next to the regular ones (from the same brand even).

  5. This looks fabulous and light! Yum!

  6. I bought a Paderno Spiralizer (3 blades) from Amazon the minute I first saw your website. Now, yours is out and I can’t afford to buy a new one. Could you help me understand how to compare the size and use for the blades in each of the two machines? You call for a specific blade in each of your recipes (C in this one), but how do I know what size that is and how I convert that info over to my Paderno? I so enjoy your emails and have tried several recipes. Thank you…

    • I bought the same one on Amazon. Thought I was ordering yours as it came with your cookbook as a buy 2 deal…same question as Ellen.

  7. LADY! this is RIGHT down my alley. i can’t wait to make this one!!

  8. Just made this! YUMMY! I love all your jicama recipes! Thanks!

    • OK, made this last night with my daughter, who did the spiralizing of the jicama.

      We are a family of four, with healthy appetites. The portion sizes were large (Maybe because we kept adding jicama as we ate the soup!), and the amounts (with a light caesar salad, and cibatta rolls) were ample. But it was the FLAVOR that sent me (at least) through the roof. The mix of the piquant, spicy tomato-ey flavor, with the creamy avocado, and the Vitamin-C rich tartness of the lime juice, was OUT OF THIS WORLD.
      And jicama- a tuber I have NEVER liked- was like candy mixed in with this soup. WOW. Loved it. really truly, loved it. Wife and kids liked it, maybe would eat it again, but didn’t rave over it. Their loss…. lol.

      We had two bowls leftover – they are MINE for lunch!

      BTW, you did not say WHEN to add the spices (Cumin, paprika, oregano, etc.) in the recipe- did you know that? I added them, AFTER the mixture had come to a boil, and reduced it to a simmer, so the flavors could mix. The smell was heavenly. Also, we used Organic low sodium Chix broth (1 package= 4 cups, + 2c water)
      and there was no need to season with salt and pepper. It was EXACTLY the right taste.

      Thank you so much for this recipe. I’m going to use it for our local community choir’s get-together party to announce the new season, in September. Sure to be a hit with the adults, and SO different.

  9. Sometimes I’m surprised by the little that you know about food and/or dishes.

    • Thank you for reminding me how well I was raised. And how much respect I must have for my family for teaching me modesty, humility, & the “golden rule” because I try hard to be mindful of my actions & practice these values to the best of my ability every single day. I honestly appreciate it. For your words truly remind me I can be proud of who I am & where I came from.

      • Well said … and so polite. I have copied your response in case I have need of it. I have NO idea what Jessica was on about.

      • Agreed! Your response was polite and perfect. I can’t stand it when people comment negatively on a blog like this. Maybe she should read Ali’s story and then she’ll realize the meaning behind this blog and take her snobbery elsewhere.

  10. Ali, thank you for all you have & will be teaching me about eating healthy & meal planning & incorperating ingredients to taste really really good together using foods that are simple, with minimal to no processing. Apparently you possess a wealth of knowledge that can be passed along for others to learn & enjoy. You have proven that by sharing with us the healthy changes you made in your personal life & all the benefits that have come from it, such as your weight loss. Not to mention that contagious smile you are carrying around with you these days. (I am sure your nuptials have a little to do with it as well- Congrats!) You definitely know a lot more than I do & I am super grateful that you are willing to share in your health wealth. (Ok, corny I know. Lol) I have a long journey to a healthy weight, especially after I have my baby. (Yes, I just found I am pregnant a month ago.. Eee!) And I will be locked & loaded with a plethora of information to reach my health goals thanks to you. I look forward to sharing updates when the time comes as I reach my goals. You have & will continue to Inspiralize me! Thank you! (PS: this soup looks so super good! Perfect for making ahead & taking for work lunches!)

  11. First time I have ever tried jicama, and it was an excellent addition to this delicious soup. I think may be my favorite inspirilize recipe :)

  12. So happy to have another recipe for jicama. Spiralizing it is an idea I can use in many pasta recipes as I love the taste.

  13. So, I had to rate this gem of a dish! This is my absolute go to when I need a soul satisfying soup. Unfortunately, I will never know the full beauty of it as I’m allergic to tomatoes (but do not fear as I throw in a few dried Chipolte peppers in the stock and blend up a roasted red pepper to add the lovely red hue to the soup) As for the Jicama, I have to substitute it with spiralized Ya pears as the Jicama sold here in Canada is often moldy and/or dried out. I actually enjoy the sweet crispness against the warm peppery broth.

    Bravo, your recipes are amazing and I’m hooked and still waiting on my family to buy me a copy of your book as a present!

  14. followed recipe but added ground pork, and instead of the back beans I used hominy corn .

  15. I love this soup! I used blade A instead of C, and the jicama looked and felt just like chips! (I sliced lengthwise first to separate the “chips”.)

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