How to Make Bean and Chicken Tortilla Soup

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By AngelaC
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How to Make Bean and Chicken Tortilla Soup

If you're in the mood for a simple and healthy Mexican dish, than this Bean and Chicken Tortilla Soup should be a hit. An easy one-dish meal that is hearty enough to fill up any family.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

oil
1 1/2 lbs. chicken breast
salt
pepper
chili powder
garlic powder
cumin
cornstarch
1 16 oz. bag frozen corn
1 28 oz. can diced tomatoes (w/ chilies if preferred)
1 30 oz. can non-fat refried beans
corn tortillas
shredded cheddar cheese
chopped green onions

Step 1

Heat 1 tbs. oil in your dutch oven. Chop the chicken breast into bite size pieces and add to your pan. Season with 2 tsp. salt and chili powder, and 1 tsp. each garlic powder, onion powder, cumin and cornstarch.
Step 2

Put the corn in a microwave safe bowl, add 1 cup water and heat on high for 5 minutes. While your corn is cooking, continue to stir and check the chicken.
Step 3

Once the chicken is cooked, add the can of tomatoes and the corn. Slowly add the beans. Add 1 cup of water at a time (up to 4 cups) until the soup reaches your desired consistency. It will be somewhat thick.
Step 4

Taste the broth and season with additional salt and chili powder to taste. Bring to just a boil, then cover and simmer.
Step 5

While the soup is simmering, cut about a dozen tortillas into strips. Heat about 1 cup of oil in a pan. Once the oil is hot, put one layer tortilla strips in the pan. Fry until light brown and crispy. Drain. Repeat until all the strips are cooked.
Step 6

In each serving bowl, put some chips in the bottom. Add the soup. Top with shredded cheddar cheese and green onions.