Crunchy Tortilla Soup

Crunchy Tortilla Soup


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Love the tortilla soups from Tex-Mexican restaurants? Create your own Crunch Tortilla Soup recipe! Whoever said tortilla soups are hard is clearly not an expert. All you need is chicken breast, red and green peppers, and black beans, and you’re good to go. Your mouth will thank you.

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Time needed

10-15 min preparation + 60-70 min cooking

Serving Size / Yield

4 servings


  • 1 tablespoon of olive oil
  • 1 ½ teaspoon of cumin
  • 2 boneless, skinless, chicken breasts, cubed
  • 1 teaspoon of chili powder
  • ½ teaspoon of garlic powder
  • 1 cup of diced onions
  • ¼ cup of diced green bell pepper
  • ¼ cup of diced red bell pepper
  • 1 cup of frozen corn
  • 2 garlic cloves, minced
  • 1 can of diced tomatoes
  • 2 cans of black beans
  • 4 cup of chicken stock
  • 4 cup of water
  • ½ cup of chopped scallions
  • 4 tablespoons of tomato paste
  • Salt and pepper to season
  • 1 bag of tortilla chips

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In a large stockpot, pour 1 tablespoon of olive oil. Place the diced onions, green bell pepper, red bell pepper, and minced garlic and stir. When the vegetables are tenders, add 1 cup of corn and stir for 2 minutes.
Once the corn is well cooked, start to add the spices (garlic powder, chili powder, and cumin and stir for 1 minute.
Cut the chicken breast in cubed form and season with salt and pepper. Don’t forget to sanitize the chicken with water and lime. Add the chicken in the stock pot.
When the chicken well cooked, pour in the can of diced tomatoes, chicken stock, tomato paste, water, and black beans. Make sure to drain the black beans.
Simmer for 45 minutes. Do not cover the soup.
Optional: if you want to make the soup thicker, mix together a small amount of water and cornmeal to make a paste. Pour the paste into the soup and let it simmer for 20 minutes.
If the soup is bland, add more spices. Top off the soup with scallions and tortilla chips.

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