Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 2 cups)

Use Chicken and Mushroom Stroganoff ingredients to prepare this tortilla soup topped with homemade tortilla strips, avocado, cilantro, and lime wedges. 

How to Make It

Cut tortilla into 1/2-inch strips; coat with cooking spray. Bake at 375° for 10 minutes. Heat canola oil in a large Dutch oven over medium heat. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; cook 7 minutes. Stir in chili powder and cumin. Add stock and diced tomatoes; bring to a boil. Add black beans, 1/2 teaspoon kosher salt, and chicken breast and dark meat; simmer 5 minutes. Remove bay leaves and discard. Divide among 4 bowls; top with tortilla strips, avocado, 1/2 cup cilantro, and lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very good

November 21, 2017
I also used a rotisserie chicken and Swanson's chicken broth.  Everything else was as written.  Very easy and the family loved it.  My daughter added some cheese on top.  Will make again.

Chicken Tortilla Soup

August 21, 2015
Entire family LOVEed this soup.  Tastes like a never knew there was zucchini in it!

Shredded Chicken Tortilla Soup

September 02, 2015
We loved this! I didn't make the chicken stock, so I used a carton of stock and a breast and leg from a rotisserie chicken. Maybe not as good as if I had made it from scratch, but pretty quick and delicious. Great with warm corn bread!

awesome soup recipe

November 15, 2015
Great recipe. Even the fussy eaters gulped it down!