Tortilla Soup

Brad Heintz


The weather finally turned cold in Texas and we had a craving for some torilla soup. Not wanting to go to the grocery store, I just used what we had in the pantry and fridge. The family just raved about it and now it is a staple recipe. We served it to my wife's folks when they visited and her dad said, "This sure is better than chicken soup!"

You can simplify this recipe with a grocery store roasted chicken or leftover chicken and use tortilla chips.

Make it milder by omiting the Rotel or make it spicier by adding jalapenos or pico de gallo as toppers.

pinch tips: How to Brown Chicken





30 Min


1 Hr


1 medium
onion, diced
1/2 c
green and/or red peppers
3 clove
garlic, minced
2 tsp
taco seasoning mix
1 tsp
oregano, dried
1 can(s)
rotel tomatoes and chilies
12 oz
diced tomatoes
1 can(s)
cream of tomato soup, consentrated
1 can(s)
green chile enchilada sauce
32 oz
beef stock (also can use chicken)
2 1/2 c
water/juice from cans
3 Tbsp
corn meal
1 can(s)
black beans
1 can(s)
sweet corn
avacados, diced
2 c
grated cheese, mexican blend
6 oz
sour cream
tortillas, flour (or tortilla chips)
1/2 c
cilantro, rough chopped

Directions Step-By-Step

Butterfly three chicken breasts and marinade in Italian salad dressing for 30 minutes while preping ingredients for soup.
In a medium stock pot, heat oil over medium heat. Saute onion, peppers in oil until soft. Add garlic when almost cooked through.
Stir in taco seasoning,and oregano, Drain Rotel reserving juice. Add Rotel and cook until juice is absorbed. Drain tomatoes reserving juice. Add tomatoes and cook until juice is absorbed.
Add tomato soup,enchilada sauce, broth and drained/rinsed black beans. Add water to reserved juice up to 2.5 coups and add. Bring to boil and simmer for 30 minutes uncovered.
While soup is cooking, grill chicken breasts, let cool and then shred with two forks. Add soup broth to keep moist and cover.
After cooking soup for 30 minutes, mix cornmeal with a small amount of water. Pour into the soup, add corn and then simmer for 20 minutes.
Heat 1/4 cup of oil in skillet. Cut tortillas into strips and fry until golden brown. Set on paper towel to drain. Or just use tortilla chips!
Ladle into bowls, then top with chicken, sour cream, diced avacados, grated cheese and celantro.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #totilla