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A bowl of split pea tortilla soup
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5 from 3 votes

Yellow Split Pea Tortilla Soup

This yellow split pea tortilla soup is such a fun twist on traditional tortilla soup. Top it with cheese, sour cream and enjoy it with lots of chips!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Soup
Servings: 8
Calories: 345kcal
Author: Aimee Berrett


For the Yellow Split Pea Tortilla Soup:

  • 1/2 lb ground beef
  • 1/2 cup onion (chopped)
  • 1/2 cup green or yellow peppers (chopped)
  • 30 oz tomato sauce (2 -15oz cans)
  • 15 oz diced tomatoes
  • 15 oz black beans (undrained)
  • 15 oz kidney beans (undrained)
  • 1 cup salsa
  • 1 cup yellow split peas
  • 2 tsp salt (to taste)
  • 2 tsp chili powder (to taste)
  • 2 tsp cumin (to taste)

For Topping the Soup:

  • shredded cheddar cheese
  • cilantro (chopped)
  • green onions (minced)
  • avocado
  • diced tomatoes
  • sour cream
  • tortilla strips or chips
  • roasted split peas


  • 1 cup split yellow peas
  • 2 TBS olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper


For the Yellow Split Pea Tortilla Soup:

  • In a large saute pan, brown the ground beef along with your chopped onions and chopped peppers over medium heat. Continue cooking until ground beef is cooked thoroughly and onions are translucent.
  • Drain the grease out of the pan.
  • Add the ground beef, onion, peppers, tomato sauce, diced tomatoes, black beans, kidney beans, salsa, split peas, and seasonings to a large pot.
  • Simmer the soup until the split peas are tender, about 60 to 70 minutes. (Add beef, chicken broth, or water as needed if the soup gets too thick).
  • Serve with your favorite toppings.


  • Pour 1 cup split peas into a large bowl
  • Cover with about 3 cups of water, but enough to cover the peas plus about 3/4 more, cover bowl
  • Soak for a minimum of 6 hours but up to overnight
  • Preheat oven to 400 degrees and line a cookie sheet with parchment paper
  • Drain and rinse the split peas
  • Pat dry with a paper towel
  • Return split peas to bowl and add the olive oil, stir
  • Add all the spices and stir to coat the peas completely
  • Spread the peas over the parchment paper and put into the oven to roast
  • Stir after 10 minutes
  • Stir every 5 minutes for another 10 to 20 minutes of roasting
  • Check consistency after 15 minutes for amount of crunch you want, the longer you roast the crunchier the peas become.


**there is no need to soak them ahead of time


Calories: 345kcal | Carbohydrates: 51g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1409mg | Potassium: 1302mg | Fiber: 18g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 6mg