Easy Chicken Soup with Tortilla Crisps

This hearty, richly flavored soup comes together easily, thanks to convenient frozen vegetables, canned beans, cooked chicken, and spices. Garnishes of crisp tortilla strips, creamy avocado, melting cheese, and fresh cilantro make this soup special.

Easy Chicken Soup with Tortilla Crisps
Photo: Carson Downing
Active Time:
35 mins
Total Time:
35 mins
Nutrition Profile:


  • 3 6-inch corn tortillas

  • 2 tablespoons canola oil, divided

  • 2 cups frozen pepper and onion stir-fry mix

  • 2 tablespoons tomato paste (see Tip)

  • 2 teaspoons ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • 3 ½ cups reduced-sodium chicken broth

  • 1 (15 ounce) can no-salt-added black beans, rinsed

  • ¼ cup quinoa, rinsed

  • 1 ½ cups shredded or sliced cooked chicken

  • ¾ cup frozen corn kernels, thawed

  • 2 tablespoons lime juice

  • ½ teaspoon salt

  • ¼ teaspoon hot sauce, such as Tabasco (Optional)

  • ½ cup shredded pepper Jack or Mexican blend cheese

  • 1 avocado, diced

  • ¼ cup coarsely chopped fresh cilantro


  1. Preheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.

  2. Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.

  3. Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.

  4. Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.

To make ahead

Prepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)


Tomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.

Nutrition Facts (per serving)

508 Calories
23g Fat
44g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 ½ cups soup + ¼ cup tortilla strips + ¼ avocado + 2 Tbsp. cheese
Calories 508
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 12g 43%
Total Sugars 6g
Protein 33g 66%
Total Fat 23g 29%
Saturated Fat 5g 25%
Cholesterol 58mg 19%
Sodium 914mg 40%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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