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Tortilla-Vegetable Chicken Soup Recipe

Tortilla-Vegetable Chicken Soup Recipe

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. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1-2/3 cup: 315 calories, 8g fat (1g saturated fat), 36mg cholesterol, 1386mg sodium, 36g carbohydrate (7g sugars, 6g fiber), 25g protein .

Reviews for Tortilla-Vegetable Chicken Soup

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katlaydee3 237577
Reviewed Nov. 18, 2015

"This was a really good tortilla soup. I served it with grilled cheese sandwiches for a quick and easy dinner."

lmmanda 158247
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."

Pat Frank 179528
Reviewed Oct. 14, 2013

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

Maharajie 141894
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."

mkfrazier 163296
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!"

chrismmcmaine 115113
Reviewed Jan. 3, 2012

"Went right by the recipe. Delicious."

cheroliver 101616
Reviewed Oct. 12, 2010

"It tasted fine, not spectacular. I just prefer the tortilla soup recipes without celery and carrots, which actually makes it easier and quicker too."

tkelly7012 105751
Reviewed Sep. 25, 2010

"This soup was excellent. If you like a little more heat, a few drops of hot pepper sauce and mexican pepper jack cheese give it a little kick."

Lane D 105748
Reviewed Oct. 19, 2009

"This was a hit with everyone! I knew already that my family did not like the taste of coriander, so I omitted it. I did add about a teaspoon of chili powder in it's place and the soup was great! This will definitely be made again and again."

ddisher 89997
Reviewed Sep. 9, 2009

"All I can say is YUMMY! I keep the ingredients for this on hand, because it has become my favorite soup."

Ozarksong 175169
Reviewed May. 21, 2009

"BTW, I substituted instant chicken bouillion and beef bouillion and the appropriate amounts of water for the canned broths. Much more economical."

Ozarksong 107444
Reviewed May. 21, 2009

"This is a keeper - probably the best soup I've ever had. If you crave Mexican, but want something heart-healthy, you've found the right recipe! Something about the marriage of these flavors........mmm mmm mmm mmm mmm!"

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