Tortilla Vegetable Chicken Soup is a hearty and flavorful dish that combines the warmth of a comforting soup with the crunch of crispy tortilla strips. Packed with vegetables, tender chicken, and aromatic spices, this soup is a satisfying meal on its own or as a starter.

Tortilla Vegetable Chicken Soup has a comforting and rustic appeal that is perfect for chilly days or whenever you crave a bowl of nourishing goodness. The combination of vegetables, tender chicken, and aromatic spices creates a balanced flavor profile that is both satisfying and comforting.

The soup’s origins can be traced back to traditional Mexican cuisine, where tortilla soups are popular. This variation adds an array of colorful vegetables and hearty chicken, resulting in a wholesome and flavorful dish. The tortilla strips provide a delightful crunch and texture, contrasting beautifully with the rich and savory broth.

Whether enjoyed as a main course or a starter, Tortilla Vegetable Chicken Soup is a versatile dish that can be customized to suit individual preferences. Its warm and inviting flavors make it a favorite choice for gatherings, potlucks, or simply a comforting meal at home.

PREP: 20 MIN.

COOK: 15 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 3 flour tortillas (6 inches), cut into 1-inch strips
• ¼ cup chicken drippings (optional)
• 1 cup chopped celery
• ¾ cup finely chopped carrot
• ½ cup chopped red onion
• 2 tablespoons olive oil
• 3 cans (14½ ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14½ 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)

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Place the tortilla strips on a baking sheet coated with cooking spray. Bake them for 8-10 minutes or until they are lightly browned. Set them aside.
2. In a Dutch oven, heat the olive oil over medium heat. Add the chopped celery, finely chopped carrot, and chopped red onion. Sauté the vegetables until they become tender.
3. To the Dutch oven, add the reduced-sodium chicken broth, beef broth, black beans, diced tomatoes with mild green chilies, cubed cooked chicken breast, frozen corn, dried parsley flakes, garlic powder, dried basil, ground cumin, and ground coriander. Stir well to combine all the ingredients.
4. Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat and let it simmer uncovered for 15 minutes. This allows the flavors to meld together.
5. Ladle the Tortilla Vegetable Chicken Soup into bowls. Top each bowl with the reserved tortilla strips for a delightful crunch. If desired, sprinkle shredded Monterey Jack cheese on top of the soup to add a creamy and tangy element.

SERVING SUGGESTIONS:

• Garnish with Fresh Avocado and Lime: Enhance the flavors of the Tortilla Vegetable Chicken Soup by adding fresh avocado slices and a squeeze of lime juice on top. The creamy avocado adds a luxurious texture and the tangy lime juice brings a burst of freshness to each spoonful.
• Serve with Warm Cornbread: Pair the soup with a side of warm cornbread for a satisfying and complete meal. The slightly sweet and crumbly cornbread complements the savory flavors of the soup, creating a delicious combination that will leave you feeling nourished and content.