Show Subscription Form




Tortilla-Vegetable Chicken Soup Recipe
Tortilla-Vegetable Chicken Soup Recipe photo by Taste of Home

Tortilla-Vegetable Chicken Soup Recipe

Publisher Photo
This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. —Jan Peri-Wyrick, Fort Worth, Texas
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 3 flour tortillas (6 inches), cut into 1-inch strips
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 3/4 cup finely chopped carrot
  • 1/2 cup chopped red onion
  • 2 cups cubed cooked chicken breast
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes with mild green chilies
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) beef broth
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Shredded Monterey Jack cheese, optional

Nutritional Facts

1-2/3 cups (calculated without chicken drippings and cheese) equals 315 calories, 8 g fat (1 g saturated fat), 36 mg cholesterol, 1,386 mg sodium, 36 g carbohydrate, 6 g fiber, 25 g protein.

Directions

  1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside.
  2. In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  3. Serve with cheese if desired and tortilla strips. Yield: 6 servings.
Originally published as Tortilla-Vegetable Chicken Soup in Simple & Delicious September/October 2008, p16

Nutritional Facts

1-2/3 cups (calculated without chicken drippings and cheese) equals 315 calories, 8 g fat (1 g saturated fat), 36 mg cholesterol, 1,386 mg sodium, 36 g carbohydrate, 6 g fiber, 25 g protein.

Reviews for Tortilla-Vegetable Chicken Soup

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 7, 2014

"This was a good soup as written, but I found it a tad bland. I added some salt, more garlic, and some lime juice to pep it up a bit."

MY REVIEW
Reviewed Oct. 14, 2013

"My husband and I love soups. This was delicious and so quick. This is a keeper :-)"

MY REVIEW
Reviewed Jan. 22, 2013

"Delicious! I'm fairly picky, but will make again. I left out the tortillas and the chicken drippings. I was getting tired of white chicken chili and this was a nice change using both beef AND chicken broth."

MY REVIEW
Reviewed Jan. 8, 2012

"Added a dash of chili powder and a little less cumin to an otherwise outstanding recipe. Don't overlook the tortillas. The crunchy taste was a terrific complement to the soup. Try giving them a very light coating of cooking spray with a dusting of chili powder or any other flavor before baking. Oh Yeah!"

MY REVIEW
Reviewed Jan. 3, 2012

"Went right by the recipe. Delicious."

Loading Image