Tortilla Soup, how to make tortilla soup, homemade tortilla soup, Chicken tortilla soup, creamy tortilla soup, thick tortilla soup, by Rosevine Cottage Girls

Delicious Tortilla Soup Recipe

 
This delicious Tortilla Soup was made after a trip to a local restaurant. I loved the idea of the soup but the taste was not my favorite. So after a lot of experimenting this delicious tortilla soup was born. This is a great way to add vegetables into your diet even if the kids or hubby are not too excited about it. I added dulse flakes for extra vitamins too. This is a great recipe to use up leftovers. We have put in okra, spinach, zucchini, yellow squash, and so many other vegetables that I had in my kitchen so it changes seasonally. I also find a hand blender so much easier to use than a regular blender. We add the quinoa or couscous to give it a really rich thick soup but if I am out I add some couscous and it is still a really lovely soup. I love to save my chicken bones, onion skins and vegetable peels in the freezer and then make a big pot of bone broth as the base of my soup but store bought chicken broth is fine too. We just can’t use it because of hidden soy in them. Let me know what you think!
 
 

Supplies You Will Need:

Tortilla Soup Recipe

Ingredients:

4 – 32 oz Organic Chicken Broth (find our recipe here)  
2 Large Organic Chicken Breasts
3  Carrots Cut Small
2 Organic Sweet Onions Cut Into Quarters
1-2 Small Organic Peppers Cut in 1/2
5 Cloves of Garlic Smashed
4 Small Organic Potatoes
1/2 A Zucchini Chopped
2 quartered tomatoes
1 tsp nutritional yeast (optional)
Handful of Dulse flakes (optional)
1/2 Teaspoon Cumin
Salt to Taste
1 Tablespoon Parsley  
1 Teaspoon Lemon Pepper
2 Cans of Black Beans
1 Teaspoon Onion Powder 
1 Teaspoon Garlic Powder 
1 Cup Quinoa or Couscous

For Chips To Top The Soup:

Directions For Tortilla Soup:

  • In a large stock pot cook your fresh vegetables (except the beans) and chicken breasts.
  • Simmer until all of the vegetables are tender.
  • Remove the chicken breasts from the soup and set aside on a plate.
  • Run soup and veggies through the blender or use an immersion hand blender (we use a hand blender).
  • Season.
  • Dice or shred your chicken on a cutting board.
  • Put in the chicken back into the soup and stir.
  • Open your cans of black beans
  • Add the beans to your soup and let heat.
  • Add the quinoa or couscous and simmer until quinoa or couscous is done
  • While this is simmering cut the corn tortillas into 8 lengthwise strips, then cut each strip into 10 pieces.
  • Put oil in your small frying pan and heat well.
  • Cook the corn tortillas in oil and fry until crisp.
  • Remove the tortillas when cooked until crisp and golden with a slotted spoon or metal spatula to a plate with a paper towel to catch the extra oil.
  • Serve each bowl of soup with tortilla chips on top, sour cream, shredded cheese, and some hot sauce.

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Print Recipe:

Delicious Tortilla Soup Recipe

Rosevine Cottage Girls sketch with animals

Ingredients

  • 4 - 32 oz Organic Chicken Broth (find our recipe here)  
  • 2 Large Organic Chicken Breasts
  • 3  Carrots Cut Small
  • 2 Organic Sweet Onions Cut Into Quarters
  • 1-2 Small Organic Peppers Cut in 1/2
  • 5 Cloves of Garlic Smashed
  • 4 Small Organic Potatoes
  • 1/2 A Zucchini Chopped
  • 2 quartered tomatoes
  • 1 tsp nutritional yeast (optional)
  • Handful of Dulse flakes (optional)
  • 1/2 Teaspoon Cumin
  • Salt to Taste
  • 1 Tablespoon Parsley  
  • 1 Teaspoon Lemon Pepper
  • 2 Cans of Black Beans
  • 1 Teaspoon Onion Powder 
  • 1 Teaspoon Garlic Powder 
  • 1 Cup Quinoa or Couscous
  • For Chips To Top The Soup:
  • Corn Tortillas
  • Oil

Instructions

Directions For Tortilla Soup:
In a large stock pot cook your fresh vegetables (except the beans) and chicken breasts.
Simmer until all of the vegetables are tender.
Remove the chicken breasts from the soup and set aside on a plate.
Run soup and veggies through the blender or use an immersion hand blender (we use a hand blender).
Season.
Dice or shred your chicken on a cutting board.
Put in the chicken back into the soup and stir.
Open your cans of black beans
Add the beans into your soup and let heat.
Add the quinoa or couscous and simmer until quinoa or couscous is done
While this is simmering cut the corn tortillas into 8 lengthwise strips, then cut each strip into 10 pieces.
Put oil in your small frying pan and heat well.
Cook the corn tortillas in oil and fry until crisp.
Remove the tortillas when cooked until crisp and golden with a slotted spoon or metal spatula to a plate with a paper towel to catch the extra oil.
Serve each bowl of soup with tortilla chips on top, sour cream, shredded cheese and some hot sauce.

 

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