Tex-Mex Soup with Tortillas

  • serves 4


26 Ratings
Directions for: Tex-Mex Soup with Tortillas


1 each; red, green, yellow pepper (seeds removed)

4 flour tortillas (2 red and 2 green), sliced into thin strips

½ tsp Mrs. Dash Southwest (5 mL)

Chipotle seasoning

1 tsp canola oil (5 mL)

1 cup frozen corn (250 mL)

3 boneless skinless chicken breasts, cut into pieces (400 g)

½ tsp Mrs. Dash Southwest (5 mL)

Chipotle seasoning

1 tsp chili powder (5 mL)

1 tsp Chipotle chili powder (5 mL)

½ tsp cumin (2.5 mL)

3 ½ cup chicken stock (750 to 825 mL)

½ cup salsa (125 mL)

1 Tbsp lime juice (15 mL)

2 squirts Tabasco sauce

1 can (590 mL or 19 oz) can mixed beans

1 can (398 mL or 14 oz) can beans in maple syrup

1 avocado, cut into small pieces

½ cup grated cheddar cheese (250 mL)

2 slices green onions

Fresh cilantro


1. Set oven to broil. Broil peppers until charred (3 to 4 minutes).

2. Remove and reset oven to 325 F (180 C). Place tortilla strips on cookie sheet and sprinkle with spice. Bake until crisp (20 minutes), tossing occasionally.

3. Heat oil in a pot on medium to high heat. Add corn until brown. Add chicken and sprinkle with spices.

4. Add chicken stock, salsa, lime juice, Tabasco and both cans of beans.

5. Chop charred peppers and add to pot. Reduce heat to medium.

6. Prepare optional garnishes (avocado, cheddar cheese, green onions, cilantro) and sprinkle over individual bowls of soup.

See more: Dinner, Winter, Beans, Tomatoes, Poultry, Main, Quick and Easy, Pepper, Mexican



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