This hearty and delicious soup offers the perfect balance of flavors without being overly spicy. If you’re like me and enjoy soup year-round, you’ll appreciate its fulfilling and nutritious qualities. Despite its absence of autumn flavors, this tortilla soup transports me back to the streets of Mexico, making it a beloved choice during the spring and summer seasons. It’s the kind of soup that makes me feel like I’m lounging on a beach in Mexico, even when I’m simply enjoying it in my own backyard during Toronto’s warm weather.

Not only is this recipe easy to prepare, but it also cooks 4-6 portions, leaving you with plenty of leftovers for lunch or dinner the next day. The soup stores well in the fridge for 4-5 days, and I find that its flavors meld together beautifully, resulting in an even more satisfying taste the following day. It has become a household favorite and a go-to option for meal prep lunches when I’m craving a more substantial meal than just a salad.

The addition of chicken provides extra protein and substance, making it a well-rounded option for those seeking a fulfilling and nutritious lunch. When serving the soup, I love garnishing it with sliced avocado and sometimes a sprinkling of shredded Tex-Mex cheese, adding a cool and creamy element to the dish.

I can’t wait to see your culinary creations and how you choose to garnish your soup. Don’t forget to tag @roxiecappell so I can join in on the culinary inspiration. Get ready to savor the vibrant flavors of this tortilla soup.

Chicken Vegetable Tortilla Soup

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 3 cups diced chicken
• ▢ 1 cup onions
• ▢ 1 sweet potato
• ▢ 1 jalapeño seeds removed
• ▢ 1 tsp diced garlic
• ▢ 5 1/2 cups chicken stock
• ▢ 750 ml can tomatoes
• ▢ 1/2 tsp cumin
• ▢ 1 tbsp chili powder
• ▢ 1 tsp smoked paprika
• ▢ 1 cup corn
• ▢ 400 ml can black beans
• ▢ 3-4 handfuls of tortilla chips
• ▢ 1 tsp avocado oil tsp a

Instructions:

• Cook the chicken with avocado oil, salt, and pepper, then set it aside.
• In a pot, sauté the onions, sweet potato, jalapeño, and garlic in avocado oil until the onions are translucent.
• Add the canned tomatoes, cumin, chili powder, and smoked paprika, stirring until the mixture begins to boil.
• Pour in the chicken stock and cook for 10 minutes.
• Add three to four handfuls of crushed tortilla chips.
• Remove the pot from the heat and use a blender or immersion blender to blend the soup until smooth.
• Return the blended soup to the heat, then add the cooked chicken, corn, and black beans. Cook for an additional 10 minutes.