Chicken Tortilla Soup

Serving size:
 4 Servings


    • 1 T
    • olive oil
    • 2 clv
    • garlic (minced)
    • 1⁄2 c
    • each red and green bell pepper (chopped)
    • 1⁄2 c
    • onion (chopped)
    • 1 t
    • cumin
    • 28 oz
    • chicken stock
    • 12 oz
    • chicken breasts (boneless, skinless, diced)
    • 4
    • corn tortillas (6-inch)
    • 2 t
    • chili powder (mild or hot to taste)
    • 1 cn
    • diced tomatoes (15-oz, undrained)
    • 1 cn
    • black beans (15-oz, drained and rinsed)
    • 4 t
    • cilantro (chopped)
    • 1⁄2 c
    • cheddar cheese (grated)
    • 4 sli
    • fresh lime (optional)
15 minutes
Ready in
15 minutes


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

Recipe adapted from Rapid City Journal


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.