Tortilla-Vegetable Chicken Soup Recipe

5 12 28
Tortilla-Vegetable Chicken Soup Recipe
Tortilla-Vegetable Chicken Soup Recipe photo by Taste of Home
Publisher Photo

Tortilla-Vegetable Chicken Soup Recipe

Read Reviews
5 12 28
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Tortilla-Vegetable Chicken Soup in Simple & Delicious September/October 2008, p16

Nutritional Facts

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

  • 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
  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. 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.
  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

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Reviews forTortilla-Vegetable Chicken Soup

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MY REVIEW
katlaydee3 User ID: 3741999 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."

MY REVIEW
lmmanda User ID: 1101093 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."

MY REVIEW
Pat Frank User ID: 6802056 179528
Reviewed Oct. 14, 2013

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

MY REVIEW
Maharajie User ID: 7077319 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."

MY REVIEW
mkfrazier User ID: 4922365 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!"

MY REVIEW
chrismmcmaine User ID: 1057642 115113
Reviewed Jan. 3, 2012

"Went right by the recipe. Delicious."

MY REVIEW
cheroliver User ID: 5271238 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."

MY REVIEW
tkelly7012 User ID: 4979759 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."

MY REVIEW
Lane D User ID: 3000876 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."

MY REVIEW
ddisher User ID: 2820770 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."

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