Mexican Tortilla Soup

This Mexican tortilla soup is a favorite on game days… A base of diced tomatoes and chicken stock – spiced with fresh cilantro and garlic, ground cumin, chili powder, and cayenne – is filled with shredded bites of chicken, black beans and crushed tortillas. It’s easy, yummy and definitely has a kick – who could ask for more?

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  • 1.Heat oil in large pot over medium heat.
  • 2.Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  • 3.Sauté 2-3 minutes.
  • 4.Stir in tomatoes.
  • 5.Bring to boil. Add cumin, chili powder, bay leaves and chicken stock.
  • 6.Return to boil. Reduce heat and add salt and cayenne pepper.
  • 7.Simmer 30 minutes.
  • 8.Remove bay leaves. Stir in chicken and beans. Heat for additional 5-10 mins.
  • 9.Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.


  • 6 tablespoons vegetable oil
  • 10 corn tortillas, 7-to 8-inch
  • 1/2 teaspoon organic minced garlic
  • 1/2 cup fresh cilantro, chopped
  • 1 onion, chopped
  • 28 oz can diced tomatoes
  • 2 tablespoons organic ground cumin
  • 1 tablespoon organic chili powder
  • 3 organic dried bay leaves
  • 6 cups chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon organic ground cayenne
  • 3 chicken breasts, cooked and shredded
  • 15.5 oz can black beans, drained