Mexican Tortilla Soup

What would you do with a bag of Tortillas? I'm sure soup was not the first word that came to your mind, but don't worry. Slice and lightly bake some Sonora Tortillas into thin strips, and add them to this delicious soup. Peppers, corn, beans, tomato, topped with some sour cream.... This one is a must try!
https://thebusybaker.ca/easy-mexican-tortilla-soup/#recipe

1 tbsp olive oil

1 white oniondiced

½ red oniondiced

1 green bell pepperdiced

2 tbsp pickled jalapeñosdiced, or whole if desired

2 tbsp lime juice

2 tbsp taco seasoning

4 cups chicken stock

2 400g cans diced tomatoesdrained

1 small can corn

2 cans black beans

2 tbsp tomato paste

salt and pepper to taste

Optional Toppings

shredded cheese

Strips of fresh tortillalightly baked

sour cream

avocado chunks

fresh tomato

fresh cilantro

Stovetop Instructions

Heat a large pot over medium-high heat and add the olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Saute until the onions soften.

Reduce the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste and shredded chicken.

Stir everything together well and let simmer on medium low for about 40-45 minutes, stirring every now and then.

Serve with whatever toppings you wish!

Slow Cooker Instructions

Add the onions, bell pepper, jalapeños, lime juice, stock, taco seasoning, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (optional) to your slow cooker.

Cook on high for 2-3 hours or on low for 4-6 hours.

Serve in bowls with whatever toppings you wish!

Print Options:

Mexican Tortilla Soup