Chicken Tortilla Vegetable Soup

Chicken Tortilla Vegetable Soup combines the southwest flavors that you love about chicken tortilla soup combined with healthy, hearty vegetables and spices. Made in one pot with fresh veggies, chicken, and beans.

CHICKEN TORTILLA VEGETABLE SOUP

Chicken tortilla vegetable soup combines two favorites into one! Loaded with vegetables like onion, celery, carrot, and tomatoes and simmered with chicken tortilla soup favorites like black beans, corn, chicken, and coriander and garlic powder spices. 

Top with some tortilla strips and cheese for a delicious twist to the classic chicken tortilla soup and vegetable soup. 

This soup is so hearty and filling that you really don’t need anything else with it. The leftovers are great for lunches a few days after as well. 

INGREDIENTS NEEDED FOR CHICKEN TORTILLA VEGETABLE SOUP

Olive Oil – I always use light tasting extra virgin olive oil in all my cooking. I don’t love the heavy taste of regular olive oil. 

Celery, Carrots, Onion – Finely dice these so everything is about the same size. I use a yellow onion or white onion for this recipe. I also use baby carrots because there is no need to peel them so all you have to do is slice them thin. 

Chicken Broth & Beef Broth – The mixture of both makes this soup amazing! Don’t try to use all chicken broth or all beef broth as it will change the taste slightly. Feel free to use low sodium broth if that’s what you prefer. I will normally use low sodium beef broth and then the regular, full salt chicken broth. 

Petite Diced Tomatoes

Black Beans – Make sure they are drained and rinsed before adding them into the soup. 

Chicken – This recipe is a great way to use up leftover chicken or get a Rotisserie chicken from the grocery store (or Costco!). The chicken does need to be cooked before adding it into the soup. 

Frozen Corn

Dried Parsley, Basil, Garlic Powder, Cumin, Coriander, Salt – The combination of seasonings are perfect for this soup. It combines classic vegetable soup seasonings like parsley flakes and basil with the tex-mix flavors we all love like garlic powder and coriander. 

TRY THESE OTHER FAVORITE SOUP RECIPES

Hamburger Vegetable Soup – This is a reader favorite with hundreds of 5 star reviews! Ground beef with frozen veggies & seasonings in a rich tomato soup broth base.

Pasta Fagioli Soup – Better than the restaurant! A hearty soup full of pasta, beans, and it’s perfectly seasoned. It uses a surprise ingredient, which is spaghetti sauce, to get a rich deep flavor. I promise you will love it. 

7 Can Chicken Taco Soup – Yes, it really uses only 7 cans + seasonings! It is so easy to make and can be on the table in just 15 minutes. Don’t forget all the toppings like sour cream, cheese, and tortilla chips. 

Instant Pot Chicken Tortilla Soup – Classic chicken tortilla soup made in just minutes in the Instant Pot. 

Chicken Tortilla Vegetable Soup

Author Jessica - Together as Family

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

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Chicken Tortilla Vegetable Soup combines the southwest flavors that you love about chicken tortilla soup combined with healthy, hearty vegetables and spices. Made in one pot with fresh veggies, chicken, and beans.

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Ingredients

  

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• ▢ 1 tablespoon olive oil
• ▢ 1 cup thinly sliced carrots
• ▢ 1 cup thinly sliced celery
• ▢ 1 small onion finely chopped
• ▢ 2 cans (14.5 oz each) chicken broth
• ▢ 1 can (14.5 oz) beef broth
• ▢ 1 can (15 oz) petite diced tomatoes do not drain
• ▢ 1 can (15 oz) black beans drained & rinsed
• ▢ 2 cups cooked chicken shredded or chunked
• ▢ 2 cups frozen corn
• ▢ 2 teaspoons dried parsley flakes
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon coriander
• ▢ ½ teaspoon salt

Instructions

• In a large stock pot, over medium-high heat, add the olive oil, carrots, celery, and onion. Cook and stir occasionally, for 6-8 minutes, or until tender.
• Add the chicken broth, beef broth, tomatoes, black beans, chicken, frozen corn, and all the seasonings into the pot. Mix together. Bring to a boil. Once boiling, reduce heat to low, cover with lid and let it simmer for at least 20 minutes.

  * I always like to simmer it longer. Closer to 30 minutes.
• Serve with tortilla strips, shredded cheese, and sour cream if wanted.

  Leftovers store really well, covered, for 3-4 days. Perfect for lunches.

Notes

How to make the soup spicy? : Use a can of Rotel instead of regular diced tomatoes. Garnish the soup with jalapeños. Add some red pepper flakes in with the other seasonings. 

Broth and Salt : Use whatever broth you prefer. Some may want to use all regular, full salt broth while others prefer the low-sodium. Here is what I do : I use full salt chicken broth for both cans + 1 can of reduced sodium beef broth. I add the 1/2 teaspoon of salt as called for in the recipe. As always, adjust the salt according to tastes. 

Tip : Use baby carrots to make slicing the carrots easy. No need to peel them and they are already small so all you have to do is slice them thin. Try to cut all the veggies the same size, like the size of the beans and corn, that way everything is uniform and there are no large chunks of one veggie in the soup. 

Slow Cooker Option : I have never made this in the slow cooker but I would imagine it would work just fine. I would suggest using fresh chicken breasts if using the slow cooker. Combine all the ingredients (use fresh chicken instead) into the slow cooker. Cook on LOW for 6-7 hours. Take the chicken out and shred it with two forks and then return it to the slow cooker. You would not need the olive oil if making it in the slow cooker. 

Nutrition

Calories: 199kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 198mg | Potassium: 496mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2744IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg

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