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Tortilla-Vegetable Chicken Soup

 Tortilla-Vegetable Chicken Soup
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
6 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 3 flour tortillas (6 inches), cut into 1-inch strips
  • 1/4 cup chicken drippings, optional
  • 1 cup chopped celery
  • 3/4 cup finely chopped carrot
  • 1/2 cup chopped red onion
  • 2 tablespoons olive oil
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (10 ounces) diced tomatoes with mild green chilies
  • 2 cups cubed cooked chicken breast
  • 2 cups frozen corn
  • 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

Directions

  • 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 of 2

Tortilla-Vegetable Chicken Soup (continued)

Directions (continued)

  • Meanwhile, skim fat from drippings. In a Dutch oven, saute the
  • celery, carrot and onion in oil until tender. Stir in the chicken
  • broth, black beans, beef broth, tomatoes, chicken, corn, seasonings
  • and drippings if desired. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 15 minutes.
  • Serve with cheese if desired and tortilla strips. Yield: 6 servings.
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.