Chicken Tortilla soup Recipe

Tortilla soup originates from Mexico.  It is usually made with chicken broth, black beans, tomatoes and a variety of herbs and spices.  Don’t be fooled by the “soup” title, it’s a hearty dish that can be topped with avocado, cheese cubes and sour cream making this a tasty one pot meal for the whole family.  Here we’ve included a version made with canned staples you may have on hand and version including fresh ingredients.  The cost of this dish ranges from $12 to $17 depending on the ingredients used.

Serves 6 people

Prep time: 15 minutes

Using canned ingredients only:
  • 2 – 14.5 ounce cans chicken broth
  • 1 – 10 ounce can chunk chicken
  • 1 can black beans (rinsed & drained)
  • 1 can corn (drained)
  • 1 can diced tomatoes with green chiles (drained)

Open all cans, drain the corn & tomatoes.  Pour all ingredients into a large soup pot.  Using medium heat, simmer until all ingredients are thoroughly heated, about 15 minutes).

Using fresh ingredients:
  • 3 cups shredded, cooked chicken breast (rotisserie chicken works as well)
  • 4 cups chicken broth
  • 2 – 14.5 ounce cans diced fire-roasted tomatoes
  • 1 can black beans (rinsed & drained)
  • 1 can corn (drained)
  • 1 small red onion (chopped)
  • 3 garlic cloves, minced
  • 1/4 cup fresh cilantro
  • 1 Tbsp ground cumin
  • 1/2 tsp ground oregano
  • 2 Tbsp olive oil
  • 2 cups cheddar cheese
  • salt & pepper to taste

In a large cooking pot, heat the olive oil.  Add the minced garlic and red onion.  Cook until soft, about 3 minutes – stir often to avoid burning.

Add the chicken broth , shredded chicken, tomatoes, black beans, corn, cilantro, cumin and oregano.  Bring to a boil then turn down to simmer.  Simmer for about 15 minutes then add the cheddar cheese and serve.

Optional toppings:

  • Diced or sliced avacado
  • Sour cream
  • Salsa
  • Tortilla chips