Rustic Tortilla Soup

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Rustic Tortilla Soup

4.4 from 7 votes
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Course: Soup
Cuisine: American
Keyword: Rustic Tortilla Soup
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 603kcal


  • 1 1/2 teaspoon cumin, ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 pound chicken breast
  • 1/4 medium onion, red
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 3 clove garlic
  • 30 ounce black beans, canned
  • 10 ounce tomatoes with green chilies, canned
  • 4 cup chicken broth, low-sodium
  • 1/4 cup tomato paste, canned
  • 3 cup water
  • 1/8 cup cornmeal, yellow
  • 4 ounce tortilla chips

Serve With

  • 2 cup mango cubes, frozen


  • Preheat oven to 375°F. In a small bowl, mix together the cumin, chili powder, garlic powder, and salt.
  • Drizzle 1 tablespoon of olive oil over the chicken, and then sprinkle a small amount of the seasoning mixture onto both sides. Place onto a baking sheet and bake for 20 minutes or until no longer pink. Shred, and set aside.
  • Heat remaining olive oil in a large stock pot over medium heat. Dice the onion and peppers, and mince the garlic; add to the pot and stir to sauté. Add in the remaining spice mixture and the shredded chicken and stir again to fully combine.
  • Drain and rinse the beans; add to the stock pot along with the tomatoes, broth, tomato paste, and water. Bring to a boil and then simmer, uncovered, for 45 minutes.
  • Stir in the cornmeal and continue to simmer for another 30 minutes.
  • Turn off the heat and let rest for 15 minutes; the soup will thicken as it cools.
  • Top with crushed tortilla chips, and serve with mango on the side.
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Calories: 603kcal | Carbohydrates: 83g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 1627mg | Fiber: 20g | Sugar: 17g

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