Tortilla Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This colorful and flavorful Mexican soup is easy to make and can even be done in a slow-cooker.
  • 1 14.5-ounce can diced tomatoes
  • 4 cups low-sodium chicken broth
  • ½ onion, chopped
  • 2-3 garlic cloves, minced
  • 2 Fresno red peppers or 1 red bell pepper, chopped
  • ½ tsp cumin, to taste
  • ¼ tsp oregano
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 Tbsp lime juice
  • 2 chicken breasts, cooked and shredded, optional
  • Fried tortilla strips
  • Light sour cream
  • Shredded cheese
  • Avocado, cubed
  • Diced onion
  • Cilantro
  1. Place the chicken breasts in a pot of water and bring them to a boil.
  2. Let them cook for 15-20 minutes until they are done.
  3. Remove the chicken from the water and let them cool for about 5 minutes.
  4. Shred the chicken with a fork.
  5. Use the broth in the tortilla soup or save it for another use.
Tortilla Soup
  1. Lightly coat a pan with canola oil and heat over medium-high heat.
  2. Cook the onion, garlic, peppers and cumin for five minutes or until the veggies are tender.
  3. Add the tomatoes and the chicken broth and bring the soup to a simmer.
  4. Then add the beans, corn and shredded chicken.
  5. Let the soup simmer for 10-15 minutes, seasoning it to taste.
Fried tortilla strips
  1. Coat a small pan with peanut oil and heat over high heat.
  2. Fry the tortilla strips until they are golden on each side.
  3. Remove them from the oil and let them drip on a paper towel.
  4. Season them with salt.
Recipe by Itsy Bitsy Foodies at