Tortilla-Vegetable Chicken Soup

Warm your soul with the comforting flavors of Tortilla-Vegetable Chicken Soup, a delicious creation by Jan Peri-Wyrick from Fort Worth, Texas. Don’t be intimidated by the long list of ingredients, as this delightful soup is surprisingly easy to make, with most of the components already tucked away in your pantry.

A medley of vibrant vegetables, succulent chicken, and aromatic spices come together to create a hearty and flavorful broth, perfect for those chilly evenings or when you crave a comforting bowl of goodness.

To add a delightful crunch and a hint of indulgence, the recipe calls for flour tortillas cut into strips, which are then baked to perfection. The finishing touch includes optional shredded Monterey Jack cheese, a creamy and mellow complement to the savory soup.

In just 20 minutes of preparation and 15 minutes of cooking time, you can enjoy this delightful soup that serves six hearty portions.

INGREDIENTS:

• 3 flour tortillas (6 inches), cut into 1-inch strips
• ¼ cup chicken drippings (optional)
• 1 cup chopped celery
• ¾ cup finely chopped carrot
• ½ cup chopped red onion
• 2 tablespoons olive oil
• 3 cans (14½ ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14½ ounces) beef broth
• 1 can (10 ounces) diced tomatoes with mild green chilies
• 2 cups cubed cooked chicken breast
• 2 cups frozen corn
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Shredded Monterey Jack cheese (optional)

PREPARATIONS:

1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350°F for 8-10 minutes or until lightly browned. Set aside.
2. Meanwhile, skim fat from drippings. In a Dutch oven, sauté chopped celery, finely chopped carrot, and chopped red onion in olive oil until tender. Stir in reduced-sodium chicken broth, rinsed and drained black beans, beef broth, diced tomatoes with mild green chilies, cubed cooked chicken breast, frozen corn, dried parsley flakes, garlic powder, dried basil, ground cumin, and ground coriander. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
3. Serve the soup with the baked tortilla strips and shredded Monterey Jack cheese if desired.

YIELD: 6 servings

PREP/COOK TIME: 20 minutes (plus baking time)

SPECIAL INSTRUCTIONS:

• If you don’t have chicken drippings, you can skip this ingredient or substitute it with a bit of chicken broth for added flavor.
• Customize the level of spiciness by choosing diced tomatoes with mild or hot green chilies.
• Feel free to add other vegetables or garnishes, such as avocado slices, fresh cilantro, or a squeeze of lime juice, to personalize the soup according to your taste preferences.

TIPS:

• Make this soup ahead of time and allow the flavors to meld together by refrigerating it overnight. The next day, simply reheat the soup and serve it with the tortilla strips and cheese for a delicious and convenient meal.
• To make this soup vegetarian-friendly, substitute the chicken broth with vegetable broth and omit the chicken. Add extra vegetables or plant-based protein alternatives like tofu or tempeh for a delicious and hearty vegetarian version.