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Chicken Tortilla Soup

Prep time
15 mins

Recipe adapted from Rapid City Journal


Serve with cornbread and salad on the side for a quick meal.


1 Tolive oil
1 tcumin
28 ozchicken stock
4 corn tortillas (6-inch)
12 ozchicken breasts (boneless, skinless, diced)
1⁄2 conion (chopped)
1⁄2 ceach red and green bell pepper (chopped)
2 clvgarlic (minced)
2 tchili powder (mild or hot to taste)
1 cndiced tomatoes (15-oz, undrained)
1 cnblack beans (15-oz, drained and rinsed)
4 tcilantro (chopped)
1⁄2 ccheddar cheese (grated)
4 slifresh lime (optional)


Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips using kitchen shears. Place on ungreased baking sheet and bake for 7 to 8 minutes until crisp. Watch to make sure they do not scorch.
Heat oil in a heavy 4-quart saucepan over medium heat. Add chicken; cook and stir 3 minutes. Add onion and peppers and cook about five minutes. Stir in garlic, chili powder and cumin. Cook and stir 2 minutes more. Stir in beans, broth and tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.