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Harvest Chicken and Vegetable Tortilla Soup


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Rate this recipe 4.7/5 (11 Votes)
Harvest Chicken and Vegetable Tortilla Soup 1 Picture


  • Tortilla Strips:
  • 2 large tortillas
  • Extra virgin olive oil
  • Salt
  • Soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large poblano pepper, halved and seeded, cut into 1/4-inch strips
  • 1 sweet red bell pepper, seeded, diced
  • 1 jalapeño pepper, seeded, finely chopped
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 (28-ounce) can Italian plum tomatoes with juice
  • 1/4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 3/4 pound shredded cooked chicken breast
  • 1 cup fresh corn kernels (from one cobb)
  • 1 cup cooked black beans
  • 1 to 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup cilantro leaves, chopped, plus extra for garnish


Adapted from


Step 1

Tortilla Strips:
Preheat the oven to 375°F. Brush the tortillas with oil and season with salt. Slice into 1/4-inch strips. Spread on a rimmed baking sheet. Bake until golden and crisp, about 10 minutes, shaking the pan once or twice.

Heat the oil in a soup pot over medium heat. Add the the onion and sauté until softened, about 2 minutes. Add the peppers and sauté until bright and slightly softening, about 2 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, paprika, coriander and cloves. Bring to a boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.

Stir in the chicken, corn, black beans, salt, and black pepper. Simmer 10 minutes. Taste for seasoning. Depending on the acidity of the tomatoes, you might want to add 1 teaspoon of sugar. Stir in the chopped cilantro leaves. Serve warm, garnished with additional cilantro and tortilla strips/chips.

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