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Chicken Tortilla Soup
with tortilla strips / avocado / sour cream

Active: 30 min Total: 30 min
Using leftover chicken and peppers from earlier in the week makes this southwestern-inspired soup a breeze to prepare. Top it with quick oven-baked tortilla strips, avocado and sour cream.


Chicken Tortilla Soup:
  • Tortillas, flour and taco-sized (sub corn) - 2
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Avocados - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Corn, frozen - 1 cup
  • Tomato juice (look for this in the juice aisle) - 3 cups
  • Stock, chicken or vegetable - 2 cups
  • Leftover chicken and peppers (from Tues) - ~3 cups
  • Cilantro leaves - 2 Tbsp , chopped
  • Sour cream (sub plain yogurt) - 1/4 cup


  1. Tortillas - Slice into ½” (1.25 cm) x 3” (4.75 cm) strips. (Can be done up to 5 days ahead)
  2. Drain and rinse beans.
  3. Chop avocados.

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  1. Heat oven to 400F (204C) degrees.
  2. Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.)
  3. Heat a saucepan over medium heat. Add cooking oil and corn and saute until corn is heated through. Add beans, tomato juice, stock and leftover chicken and peppers. Bring to a simmer and cook until all ingredients are hot, 4 to 5 minutes.
  4. Serve soup topped with avocado, cilantro leaves, sour cream and crisp tortilla strips. Enjoy!



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