Chicken Tortellini Tortilla Soup

Chicken and vegetable soup with tortellini topped with crunchy tortilla chips. This chicken tortellini tortilla soup is so delicious and comforting.

Happy Sunday!

I hope you’re having a wonderful weekend!

It’s been soo cold lately. How does it happen so quickly? One moment it’s warm and summer like, the next it’s cold and winter like. It feels like there’s no in between. lol

Since it’s been super chilly the last few days, all I want to do is snuggle under layers of blankets and stay in bed all day. But… since that’s not possible, I’ll settle for staying warm with a big bowl of this chicken tortellini tortilla soup.

I love a soup that’s loaded with different ingredients. There’s something soo warm and comforting about it. A mix of vegetables, cheesy tortellini, and then either tortilla strips or crushed tortilla chips on top for that added texture. Sooo good and so filling too.

In a medium or large pot, heat olive oil over low to medium heat. Allow it warm for about a minute before adding chopped celery, chopped carrots, and chopped onions. Cook for about 5-7 minutes until they have softened.

Now, pour in the chicken broth. Add corn kernels, diced tomato, ground cumin, black beans, green chili, chili powder, and salt. Cook all the ingredients together for about 15 minutes until they become tender.

While the soup is cooking, heat water in a small pot. Allow the water to come to a boil and then add the tortellini. You can use either cheese tortellini or spinach tortellini. Both are great in this soup.

Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken. I like to add the cooked chicken at the very end so that it doesn’t become overcooked.

While the soup is simmering, make the tortilla strips. Or you can just break tortilla chips up.

Preheat the oven to 350F. Lightly grease a baking sheet with olive oil or nonstick cooking spray. Slice two tortillas into thin strips. Lightly brush olive oil onto both sides of the tortilla and place them in a single layer on the baking sheet. Bake the tortilla for about 10 minutes until the strips are lightly browned and crunchy.

Serve this chicken tortellini tortilla soup with tortilla on top and shredded cheese.

Enjoy!

Chicken Tortellini Tortilla Soup

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Chicken and vegetable soup with tortellini topped with crunchy tortilla chips. This chicken tortellini tortilla soup is so delicious and comforting.

Author: Andrea Giang

Recipe type: Soup

Serves: 6 servings

Ingredients

• 1½ tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups chopped celery
• 2 cups chopped onions
• 2 cups diced carrots
• 6 cups chicken broth
• 1 - 15 ounce can corn
• 2 - 15 ounce can diced tomatoes
• 1 - 15 ounce can black beans
• 1 - 7 ounce diced green chiles
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ¼ teaspoon ground chile powder
• 1½ teaspoons salt
• 10 ounce spinach or cheese tortellini, cooked according to package
• 1½ cup shredded cooked chicken
• 2 corn tortillas, or premade tortilla strips/chips
• Shredded cheese

Directions:

1. In a medium or large pot, heat olive oil over low to medium heat. Allow it warm for about a minute before adding chopped celery, minced garlic, chopped carrots, and chopped onions. Cook for about 5-7 minutes until they have softened.
2. Now, pour in the chicken broth. Add corn kernels, diced tomato, ground cumin, black beans, green chili, chili powder, and salt. Cook all the ingredients together for about 15 minutes until they become tender.
3. While the soup is cooking, heat water in a small pot. Allow the water to come to a boil and then add the tortellini. Cook for about 4-5 minutes or according to directions on the packaging.
4. Once the soup is ready to be served, add shredded chicken, and stir to incorporate the chicken. I like to add the cooked chicken at the very end so that it doesn’t become overcooked.
5. While the soup is simmering, make the tortilla strips. Or you can just break tortilla chips up.
6. Preheat the oven to 350F. Lightly grease a baking sheet with olive oil or nonstick cooking spray. Slice two tortillas into thin strips. Lightly brush olive oil onto both sides of the tortilla and place them in a single layer on the baking sheet. Bake the tortilla for about 10 minutes until the strips are lightly browned and crunchy.
7. Serve this chicken tortellini tortilla soup warm with tortilla on top and shredded cheese.

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