This recipe evolved from a chicken chili recipe that someone gave me. I don’t actually put tortillas in this soup because I don’t care for the texture.  However, topping individual bowls with packaged tortilla strips or fritos is a perfect substitute.  Don’t forget the garnishes:  red onion, cilantro, shredded jack cheese or sour cream.

 

Chicken Tortilla Soup
 
Save Print
Ingredients
  • 4 chicken breast halves without skin, cubed
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 4 cans chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1½ cups salsa
  • 1 bell pepper, diced fine
  • ¾ teaspoon ground cumin
  • 3 teaspoons chili powder
  • ¼ teaspoon salt
  • ¼ cup cornstarch
Instructions
  1. Saute the onion, chicken & garlic in 2-3 Tablespoons of olive oil.
  2. Add remaining ingredients, except cornstarch.
  3. Simmer ½ to 1 hour.
  4. Just before serving, combine cornstarch with about ¼ cup water in a small bowl and stir to dissolve. Add to soup to thicken.
  5. Serve each bowl topped with shredded jack cheese, chopped cilantro & a dollop of sour cream if desired, and a few fritos or tortilla strips.