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Chicken Tortilla Soup
Serves 6
Chicken Tortilla Soup – a great after school snack

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  1. 3 tbls. olive oil
  2. 1 1/2 cups diced onion
  3. 1 large clove garlic, minced
  4. 1 cup diced carrot
  5. 1 small zucchini, diced
  6. 2 earns sweet corn, or 1 1/2 cups frozen corn
  7. 1 15-oz. can organic black beans, drained and rinsed
  8. 1 15-oz. can organic cannellini beans, drained and rinsed
  9. 1 15-oz. can organic tomato sauce
  10. salt & pepper, to taste
  11. 1 tbls. cumin
  12. 1 tsp. oregano
  13. 6 cups organic chicken stock
  14. 2 organic chicken breasts
  15. 5 corn or whole-wheat tortillas, cut into strips
  16. toppings, if desired: fresh cilantro, salsa, avocado, etc.
  1. Place large pot over medium heat. Sauté onion, garlic, carrot, zucchini and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup.
  2. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup. Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings. Save for lunch the next day
  3. Portion out for lunch and place in separate container, gather toppings in baggies/lunch ware. In the morning, heat up soup and pour into thermos. Place in lunchbox and your done.