Super Easy, Really Tasty Tortilla Soup

When I put it out there to the Facebook world that I was looking for a tortilla soup recipe, I wasn’t sure what kind of response I would get. First of all…thank you to everyone who sent me their recipes! Secondly…holy moly there are lots of different ways to make tortilla soup! I decided to take bits and pieces from different recipes and make one up myself. Daring, I know. Since this was a new kind of adventure, I thought I’d share it with you, no matter how it turned out.

Tortilla Soup
Yields: 6 servings
Total Time: approx. 1/2 hour, start to finish

1 pound boneless, skinless chicken, cooked
6 Corn Tortillas
2 Cans Chicken Broth
1 Can Black Beans, drained and rinsed
1 Cup Frozen Corn
1-1/2 Cups Salsa
1/4 Cup Sour Cream

Serve With:
Shredded Cheese
Sour Cream


Preheat your oven to 425 Degrees. Take 2 of the tortillas and slice them in thin strips, place on a baking stone or cookie sheet and toss with olive oil. Bake for 10 to 15 minutes, checking and tossing again and salting if desired halfway through. 
While you’re at it, chop up the remaining 4 tortillas into bite size pieces, set aside.
In a large dutch oven or stock pot, sauté the chicken on medium heat in a little bit of olive oil. 
(I did this mostly to break up the chicken)
Add the chicken broth, black beans corn and tortilla pieces. Stir well.
In a food processor, or a blender if you’re lazy like me, combine the salsa and sour cream.

Add it to your soup. Stir well. 
At this point, you may wish to season it with different spices. I used some red pepper flakes and a touch of salt.
Bring to a boil, then reduce heat to low and let it simmer for 15 to 20 minutes. 
Dish it up and top with the crispy tortilla strips.

I also served it up with some shredded cheese, sour cream and sliced avocado along with a nice, big salad.

I got so caught up in my excitement to eat it that I forgot to take a photo of the soup all dished up and topped with cheese and sour cream.

Andy really enjoyed the soup (WIN!) and you know it’s good when he goes back for a second HUGE bowl AND takes some for lunch the next day. My husband? Not a leftover guy.

And for the double win? One serving of this soup, including cheese and sour cream on top was only 350 calories!

Things I will try next time: chopped onion sauteed with the chicken. And maybe some garlic, because really, garlic makes nearly everything better.

6 thoughts on “Super Easy, Really Tasty Tortilla Soup

  1. Pingback: How I do Meal Planning

Leave a Reply

Your email address will not be published. Required fields are marked *