The Capsule Pantry: Tortilla Soup

The easiest tortilla soup, made from our Capsule Pantry list. Flexible, dairy free and you can even throw it in the crock pot!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Soup

Cuisine: American, tex mex

Keyword: chicken soup recipe, corn soup, tortilla soup

Servings: servings

Calories: 472kcal

Author: Jen Pinkston

Ingredients

1 lb shredded chicken cut into bite size chunks or ground beef (optional)
32 oz stock
1 small onion chopped
3 cloves garlic chopped or minced
1 can or box of tomatoes do not drain
1 can black beans or chili beans
1 cup of frozen corn your choice
1 avocado
¼ teaspoon cayenne pepper
1 tablespoon chili powder
1 teaspoon paprika smoked
2 teaspoon salt
1 teaspoon pepper
Optional: Shredded Cheese Cilantro, Jalapeno

Tortilla Strips

10 small corn tortillas cut into ¼-inch wide strips
2 tablespoons oil
1 teaspoon kosher salt or to taste

Instructions

Tortilla Strips
Preheat oven to 375 degrees, line a baking sheet with parchment paper spread tortilla strips, drizzle with olive oil, sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
Soup
To a large stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 4-5 minutes, or until vegetables begin to soften. Add garlic and sauté for 1 to 2 minutes.
If using meat add and cook through.
Add the chicken broth, tomatoes, beans, chicken, corn, chili powder, spices, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
Add the cilantro and boil 1 minute.
Taste soup and add salt to taste.
Serve topped with avocado, tortilla strips, fresh cilantro and shredded cheese.

Notes

This can absolutely be done in a crock pot as well. Simply do steps 1-3 in a saute pan and the rest in the crockpot. Low for 4-5 hours, or high for 2-3 hours.

Nutrition