Recipes > Chicken Tortilla Soup

Chicken Tortilla Soup

Tortillas thicken and garnish this tasty soup.


6 servings

Total Time


Cook Time

25 minutes

Bake Time

7 to 10 minutes



4 (6-inch) corn tortillas, cut into strips

2 cups chicken broth

1-1/2 cups cooked, diced chicken

1 tablespoon Minced Onion

2 teaspoons Garlic Powder

1 teaspoon Medium Grind Black Pepper

2 teaspoons Chili Powder

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) tomatoes, diced with green chilies

1/2 cup julienned carrots

2 cups (8 ounces) shredded cheddar cheese


Bake tortilla strips at 350º F for 7 to 10 minutes or until crisp.

Combine chicken stock, chicken, onion, garlic, black pepper and chili powder in a stock pot. Bring to a boil; reduce heat and simmer 5 minutes.

Stir in black beans, tomatoes, carrots and tortilla chips (reserve a few tortilla strips for garnish). Simmer for 20 minutes. Add cheddar cheese.

Serve immediately; garnish with remaining tortilla strips and if desired, sour cream.


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