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Tortilla-Vegetable Chicken Soup

This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. —Jan Peri-Wyrick, Fort Worth, Texas
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings


  • 3 flour tortillas (6 inches), cut into 1-inch strips
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 3/4 cup finely chopped carrot
  • 1/2 cup chopped red onion
  • 2 cups cubed cooked chicken breast
  • 2 cups frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes with mild green chilies
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) beef broth
  • 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


  • Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside.
  • In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Serve with tortilla strips and, if desired, cheese.
Nutrition Facts
1-2/3 cups: 315 calories, 8g fat (1g saturated fat), 36mg cholesterol, 1386mg sodium, 36g carbohydrate (7g sugars, 6g fiber), 25g protein.
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Average Rating:
  • katlaydee3
    Nov 18, 2015

    This was a really good tortilla soup. I served it with grilled cheese sandwiches for a quick and easy dinner.

  • lmmanda
    Nov 7, 2014

    This was a good soup as written, but I found it a tad bland. I added some salt, more garlic, and some lime juice to pep it up a bit.

  • Pat Frank
    Oct 14, 2013

    My husband and I love soups. This was delicious and so quick. This is a keeper :-)

  • Maharajie
    Jan 22, 2013

    Delicious! I'm fairly picky, but will make again. I left out the tortillas and the chicken drippings. I was getting tired of white chicken chili and this was a nice change using both beef AND chicken broth.

  • mkfrazier
    Jan 8, 2012

    Added a dash of chili powder and a little less cumin to an otherwise outstanding recipe. Don't overlook the tortillas. The crunchy taste was a terrific complement to the soup. Try giving them a very light coating of cooking spray with a dusting of chili powder or any other flavor before baking. Oh Yeah!

  • chrismmcmaine
    Jan 3, 2012

    Went right by the recipe. Delicious.

  • Lollo
    Jul 2, 2011

    No comment left

  • cheroliver
    Oct 12, 2010

    It tasted fine, not spectacular. I just prefer the tortilla soup recipes without celery and carrots, which actually makes it easier and quicker too.

  • tkelly7012
    Sep 25, 2010

    This soup was excellent. If you like a little more heat, a few drops of hot pepper sauce and mexican pepper jack cheese give it a little kick.

  • Lane D
    Oct 19, 2009

    This was a hit with everyone! I knew already that my family did not like the taste of coriander, so I omitted it. I did add about a teaspoon of chili powder in it's place and the soup was great! This will definitely be made again and again.