Tortilla Soup

Tortilla Soup
  • Prep Time: 20
  • Total Time: 50
  • Servings: 10

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About this Recipe


1 tbsp (15 mL) Vegetable oil
1 Onion, chopped
3 Cloves garlic, minced
2 tsp (10 mL) Cumin
1 - 2 Chipotles in adobo, chopped (optional)
2 tsp (10 mL) Chili powder
1 (28 oz) Can diced tomatoes
1 cup (250 mL) Salsa
4 cups (1 L) Chicken broth
2 cups (500 mL) Water
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1 (12 oz/341 mL) Can corn
1 (9 oz/540 mL) Can black beans
Chopped fresh cilantro
1 cup (250 mL) Grated Cheddar cheese
1 Avocado, diced (optional)
Crispy tortilla strips or tortilla chips


HEAT oil in a large pot over medium. Add onion and sauté for 5-6 minutes. Add garlic, cumin, chipotles (if using) and chili powder. Cook for 1-2 minutes. Stir in tomatoes along with their juice, salsa and chicken broth. Bring to a boil. Add chicken breasts and return to a boil. Reduce the heat and simmer, covered for 20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the pot using tongs. Shred the meat and return to the pot along with canned corn and beans. Cook for 5-10 minutes more or until heated through. Season to taste with salt and pepper.

LADLE into soup bowls and serve garnished with fresh cilantro, grated cheese, avocado, and tortilla strips.


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