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Community Recipe
from [mtturk]
Tortilla Chicken Soup

Tortilla Chicken Soup

Mike's Tortilla Soup. Adapted from another recipe here.

  • Yield: 6 servings ( Serving Size: cups )
  • Cook time:25 Minutes
  • Prep time:5 Minutes


  • 1 can(s) Black Beans, drained and rinsed
  • 1 tablespoon(s) Cajun or Creole Seasoning
  • Cheese, shredded (optional)
  • 4 cup(s) Chicken Broth or Stock (2 cans or 1 qt)
  • 1 1/2 cup(s) Chicken, cooked and chopped (1/2 rotisserie chicken will do fine)
  • 2 teaspoon(s) Chili powder
  • 1 tablespoon(s) Cilantro, fresh or 1 tsp dried
  • 1 can(s) Fire Roasted Diced Tomatoes
  • 1 cup(s) Frozen Corn Kernels, thawed
  • 1 package(s) Frozen Onions, Peppers and Celery (Seasoning Blend)
  • 3 clove(s) Garlic, minced (3 teaspons minced jar)
  • Green Onions, chopped (optional
  • 1/2 teaspoon(s) Ground Cumin
  • 2 tablespoon(s) Half and Half
  • 3 tablespoon(s) Lime juice (about 1 lime)
  • 1 tablespoon(s) Olive Oil
  • 1/4 teaspoon(s) Red or Cayenne Pepper
  • Sour Cream (optional)


Stir 1 tbsp Cajun or Creole Seasoning into Tomatoes. Set aside.

Heat 1 tbsp oil in a Dutch Oven over medium heat. Cook Onions, Peppers and Celery in oil 5 minutes or until quite soft but do not brown.

Stir in Tomatoes, Broth, Garlic, Lime Juice and Spices. Bring to a boil and reduce heat.

Stir in Chicken, beans, and corn.

Cook/Simmer for 20 minutes. Stir in Half and Half and Cilantro and heat through.

Serve with Chopped Green Onions, Cheese and Sour Cream if desired.

Recipe is good with Quesadillas (Mexican grilled cheese)

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Tortilla Chicken Soup recipe