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Hearty Chicken Tortilla Soup

A rich, smoky, and hearty bowl of warm your belly soup.


1 large carrot, diced
1 large celery stalk, diced
1 small onion, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded and diced (not pictured)
1 tablespoon guajillo chile powder
1 tablespoon arbol chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro, dried (couldn’t get my hands on fresh at the time) (also not pictured)
15 ounces can black beans, drained and rinsed
1 1/2 cups frozen corn
1 cup zucchini, par boiled and diced
1 cup yellow squash, par boiled and diced
28 ounces can tomatoes, drained
2 quarts chicken broth
2 large chicken breasts, cooked and diced or shredded
1 lime, juiced
tortilla strips
diced avocado
crumbled queso fresco or mild feta cheese
Mexican crema or crême fraiche
lime wedges


1. In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender.
2. Add jalapeno garlic and saute another 2 to 3 minutes.
3. At this point add the chili powders and cook (toast) them over the heat for a minute or two.
4. Add tomatoes and break up with wooden spoon.
5. Then add zucchini, yellow squash, corn, and black beans.
6. Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice.
7. Bring up to a boil.
8. Reduce heat to simmer and cover.
9. Cook for 45 minutes to an hour.
10. While soup is simmering cut 4 small tortillas into strips.
11. Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown.
12. Drain on paper towels.
13. Serve soup with desired toppings.
Credit: Foodista

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