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Chicken Tortilla Soup

This hearty soup is a family favorite. Make a double batch and freeze some for future meals. 
Course Soup
Keyword Chicken, Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 49 1/2 oz. can chicken broth
  • 1 14 1/2 oz. can crushed tomatoes, undrained
  • 1 14 1/2 oz. can diced tomatoes, undrained
  • 1 14 1/2 oz. can black beans, rinsed
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 1/3 cup minced fresh cilantro
  • 1 4 oz. can chopped green chilies
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 cups frozen corn, thawed
  • baked tortilla strips
  • 1 cup shredded Mexican cheese blend

Instructions

  • In a large soup pot or saucepan, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add corn; cook 10 minutes longer. Remove bay leaf. Top each serving with tortilla strips and shredded cheese blend.