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Chicken Tortilla Soup
Course: 30 minutes
Servings: 6 -8
Author: Mary Ann Dwyer
  • 3 Tbsp. olive oil
  • I cup red onion chopped
  • 3/4 cup red pepper chopped
  • 3 garlic cloves minced
  • 6 corn tortillas 5 1/2 inch cut into 2 inch pieces
  • 1 15 oz. can petite diced tomatoes undrained
  • 5 cups chicken stock
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1 tsp. kosher salt
  • 2 cups cooked chicken shredded
  • 1 15 oz. can white or yellow corn kernels
  • 1 15 oz. can black beans drained and rinsed
  • 3/4 cup Monterey Jack cheese shredded plus a little extra for sprinkling
  • tortilla strips for garnish
  • salt and pepper to taste
  • Tortilla Strip Garnish:
  • 3 corn tortillas cut into thin strips, then cut into 2 inch thin rectangles
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  1. Heat oil in large saute pan over medium high heat. Add the onions, peppers and garlic. Saute 5 minutes. Stir in tortilla pieces and continue to cook for 3 minutes or until tortillas are softened. Add tomatoes, chicken stock, chili powder, cumin, cayenne and salt. Bring to a boil. Remove from the heat. Let cool for 5 minutes. After soup has cooled puree small portions at a time in a blender until smooth. Return soup to the pot.
  2. Add the chicken, corn and the black beans. Bring to a boil and then simmer for 5-10 minutes until thickened. Lower heat and add in shredded cheese. Stir until melted. Season with salt and pepper and garnish with extra cheese and tortilla strips.
  3. To make the tortilla strips spray a baking sheet with no-stick cooking spray. Lay the tortilla strips onto the sheet in a single layer. Combine chili powder and salt. Lightly spray tortilla pieces with no-stick cooking spray. Lightly sprinkle tortilla pieces with salt mixture. Bake at 375 degrees for 10-15 minutes or until lightly browned.