Mexican Tortilla Soup

4 Servings
40 min

Another yummy soup recipe! This is honestly more like chili or stew than a soup depending on how much liquid you put into the bowl. I prefer it super chunky and full of chicken, beans, corn, and more! Then I add a bit of liquid to dip my tortilla in of course.


I love to top this soup with sour cream and cheese, but if you're dairy free this dish tastes just as good without the extra toppings! You can make this mild or as spicy as you want. Personally, I prefer the mild side - but with just a touch of your favorite hot sauce you'll be good to go!


Head on over to my Instagram @tikofoods for more yummy dishes!

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients


  • 2 chicken breasts
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • 1/4 cup tomato paste
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can corn
  • 1 lime (juiced)
  • 1 can black beans
  • 1 small diced onion
  • feta to garnish (optional)
  • cripsy tortilla chips to garnish (optional)
  • cilantro to garnish (optional)

Instructions


Add olive oil to a pot then add the diced onion to the pan
Saute then add all other ingredients (other than garnishes)
Bring to a boil and cover with a lid, then bring heat down to a simmer
Cook for 20 - 30 minutes until chicken is fully cooked then shred using 2 forks
Garnish with feta, cilantro, and tortilla crisps

Tips

  • I didn't have green pepper when I made this but would definitely add some if it was on hand!

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