Chicken Tortilla Soup
with tortilla strips / avocado / sour cream
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.
Ingredients
- Tortillas, flour and taco-sized (sub corn) - 2
- Black beans (1 can = 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, fresh - 2 Tbsp, chopped
- Sour cream (sub plain yogurt) - 1/4 cup
Nutrition Facts
Prep
- Tortillas - Slice into ½” (1.25 cm) x 3” (4.75 cm) strips. (Can be done up to 5 days ahead)
- Drain and rinse beans.
- Chop avocados.
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Make
- Heat oven to 400F (204C) degrees.
- 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.)
- 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.
- Serve soup topped with avocado, cilantro leaves, sour cream and crisp tortilla strips. Enjoy!
Nutrition Facts
Reviews
Ratings
48 reviews
This is fantastic. It's so easy to put together, even if this is something you pcijed from the archives like I did and then you needed to find the fajita recipe to find out how to make the chicken. I'll make this again for sure.
Great soup, but what were the "leftover beans from Tuesday?" Please write what recipe it refers back to (the date) so I know whether the beans were seasoned or not.