11/07/2025
Mexican Tortilla Soup
Protein, veggie, and nutrient packed. This is a soup you’ll want to make over and over again this fall and winter season.
Ingredients:
1 tbsp olive oil
1 white onion, diced
2 bell peppers (red/yellow/orange), diced
1 tbsp cumin
1 tbsp garlic powder
1 tbsp paprika
1 can (~400 mL) canned tomatoes (I use Mutti)
1 can (~400 mL) canned black beans or bean medley, drained and rinsed
1 cup frozen corn
4 cups chicken stock
3 chicken breasts, cooked and pulled (I like to use a cooked rotisserie chicken, skin and bones removed, chicken pulled)
Garnishes:
Grated cheese (oaxaca, cotija, or cheddar/marble cheese)
Sour cream or plain yogurt
Jalapenos (fresh or pickled)
Hot sauce (we loved Cholula)
Diced avocado or guac (to stir in or eat on the side)
Corn chips (to crumble into the soup)
Freshly chopped cilantro
Directions:
1. In a large heavy bottom pot (I use my Le Cruset dutch oven, helps it cook faster) heat 1 tbsp olive oil on medium heat, then add the onion and peppers and cook until soft. Add a little salt and pepper to taste.
2. Once cooked for a few minutes, add the dry spices, can of tomatoes, can of beans, frozen corn, and pulled chicken.
3. Add 4 cups chicken stock, stir everything and turn the heat to medium-high until you reach a simmer. Turn the heat down to low and cover, cooking for at least 30 minutes. Peek on it every 10 mins or so to give it a stir. Taste it and adjust seasoning if needed (this is where adding in fresh chopped cilantro works well, too!).
4. Pour soup into bowls and garnish with whatever toppings you like. This is a huge appeal for kids to customize their soups.
Time saver and no waste tip - I purchase the cooked rotisserie chickens, use all the meat in the soup, and make the broth for the soup from the bones and skin.
To (another) large pot, add all the bones and skin and fill it with water and 1 tbsp vinegar. Boil for at least 2-3 hours. You can use this homemade broth in the soup, or use it for something else!
