Mexican Chicken Tortilla Soup

by Tina

The corn tortilla strips in this give it an authentic Mexican flavor. Although the recipe doesn't call for it, I like to add some chopped up green chilies towards the end.


4 cups chicken broth
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 corn tortillas, cut into thin strips
1 cup cooked chicken, diced
1/2 cup salsa
1 clove garlic, minced
1 cup black beans, rinsed and drained
1/2 teaspoon taco seasoning


Heat the broth, carrot, and celery in a 2-quart saucepan over medium-high heat to a boil. Reduce heat and cook for 5 minutes or until the carrot and celery are barely done.

Add the remaining ingredients and heat through.

We always serve this with extra tortillas.

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