Fast Tortilla Soup Recipe

Fast Tortilla Soup Recipe

Use chef Lisa Fontanesi’s simple recipe to bring delicious tortilla soup to the table in minutes.

5 col

1 1/2 cups shredded or diced chicken (leftovers are great)
4 fresh ears of sweet corn, shucked or 1 can (15 ounces) whole kernel corn, drained
2 cans (14 1/2 ounces) low sodium chicken broth
1 can (15 ounces) black beans, drain half the liquid
1 can (10 ounces) diced tomatoes (with green chili peppers optional)
2 corn tortillas (6-inch) finely chopped for soup thickening
1 teaspoon olive oil
1 teaspoon cumin powder
1/2 teaspoon salt

For garnish, if desired:
Tortilla strips or chips
Avocado slices
Fresh cilantro
Shredded cheddar cheese



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  1. Cut the corn in half and then remove the kernels from each half, over a big pan to catch the kernels or open the can of corn and drain and rinse it
  2. Heat oil in large stockpot at medium heat and add chopped tortillas. Add all other ingredients into the pot
  3. Simmer over medium heat until chicken is heated through and soup has thickened slightly (about 10 minutes). Add 1/2 teaspoon salt to taste
  4. Garnish with tortilla strips or chips, avocado slices, fresh cilantro, and shredded cheddar cheese (if desired)

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