Chicken Tortilla Soup

Note: To make tortilla strips, cut corn tortillas into small strips and place on a baking sheet. Bake on 350° until golden brown and crunchy.

Whole wheat tortillas can also be baked into delicious chips!  To help with browning, spray the baking sheet with cooking spray, add the tortilla strips/chips, lightly spray strips/chips again, and bake as directed.

Turkey breast can be substituted for the chicken.  The soup can also be made as a ’meatless’ meal, with the black beans serving as the protein.


1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon chili powder

8 oz. chicken breast

2 cans (14.5oz. each) chicken broth

1 can (15oz.) reduced-sodium black beans

1 can (16oz.) stewed tomatoes

½ bag (~8oz.) frozen corn kernels

1 ripe avocado

2 cups baked tortilla chips, sliced


Heat the oil in a large pan over medium heat.  Add onion and sauté until tender, about 5 minutes.  Add the garlic and chili powder and sauté 30 seconds.  Add the chicken breast pieces; sauté them until cooked through.  Add the chicken broth and stewed  tomatoes (with juice).  When stirring, chop tomatoes into small pieces.  Heat to boiling and then reduce to low heat.  Stir in corn and beans and simmer for 15 minutes.

While simmering, halve, peel and seed the avocado.  Cut into small cubes. Ladle the soup into individual soup bowls and garnish with avocado and tortilla strips.


(Recipe adapted from Sesame Street C is for Cooking)


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