Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 42 ounces chicken broth; 4 ounces picante sauce, mild; 4 ounces salsa, chunky style; 15 ounces black beans; 7 ounces corn; 1 zucchini, chopped; 1 carrot, sliced thinly; ½ teaspoon cumin; ½ teaspoon ground pepper; 2 teaspoons louisiana hot sauce, 4-5 shakes; 1 lime, juiced; 40 tortilla chips

Servings: persons

42 ounces chicken broth
4 ounces picante sauce, mild
4 ounces salsa, chunky style
15 ounces black beans
7 ounces corn
1 zucchini, chopped
1 carrot, sliced thinly
½ teaspoon cumin
½ teaspoon ground pepper
2 teaspoons louisiana hot sauce, 4-5 shakes
1 lime, juiced
40 tortilla chips

1
Combine broth, picante sauce, salsa, black beans and corn in a dutch oven.
2
Heat to a simmer.
3
Add remaining ingredients and spices EXCEPT for tortilla chips and lime juice and simmer until all veggies are tender.
4
About 15 minutes.
5
Squeeze lime into soup and mix well.
6
Break 4-5 torilla chips into each serving bowl and ladle soup on.
7
Garnish with shredded cheese.
8
Enjoy.

699

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 42 ounces chicken broth, 4 ounces picante sauce, mild, 4 ounces salsa, chunky style, 15 ounces black beans, and more.

Yes, Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Soup

How did you like this recipe?

Frequently Asked Questions