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Classic, flavorful, heart-healthy Tortilla Soup is perfect for a warm dinner on a cold night. Simple to prepare; add shredded chicken for a heartier dish and top with tortilla chips for some extra crunch.
Ingredients for Average Betty’s Tortilla Soup:
16 – 18 ounces chicken broth (vegetable for vegetarian)
1 cup cooked, shredded chicken (omit for vegetarian)
1/2 cup tomato sauce
1/2 cup refried pinto beans
1/2 cup chopped carrots (1 medium)
1/2 cup chopped red bell pepper
1/3 cup chopped white onion
1/2 jalapeño pepper seeded, chopped (optional)
1/3 cup chopped cilantro
1 green onion (aka spring onion) diced and divided
1/4 – 1/2 tsp. garlic powder
1/4 – 1/2 tsp. cumin
fresh lime juice (about 3/4 of one whole lime)
fresh black pepper
NOTES: Makes two entree or four starter servings. You might like to try Baked Tortilla Strips for a lighter alternative to tortilla chips.
Chop carrots, red bell pepper and jalapeño into fat matchsticks. Dice onion and green onion. Separate the dark green top of the green onion from the pale green/white bottom.
Roughly chop cilantro. Don’t be afraid of the stems. Plenty of flavor there!
Shred cooked chicken into bite-sized chunks. The chicken can be grilled, baked, roasted, white meat or dark meat. Whatever you prefer. Save time if needed by purchasing pre-cooked chicken and shredding it.
Once the prep is done… Cook!
Heat 1 tsp. olive oil in pot. Add carrots, bell pepper, onion, jalapeño and green onion tops.
Sweat the vegetables over medium heat and add a pinch of sea salt and a few cracks of fresh pepper. About 5 minutes.
Add about 4 ounces of broth and bring back up to temperature.
Stir in garlic powder.
Stir in cumin.
Allow to simmer 5 – 10 minutes.
Add tomato sauce.
Stir in tomato sauce and bring back to temperature.
Stir in beans and bring back to temperature.
Add remainder of broth, bring back to temperature and simmer for another 5 – 10 minutes.
When ready to serve, add fresh lime.
Stir in chopped cilantro.
Stir in lower, light green/white of green onion.
Stir in shredded, cooked chicken and bring to a gentle boil. Garnish with tortilla chips, sour cream, diced tomato and avocado. Makes two 10-12 ounce entrée servings.
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