Chicken Tortellini Tortilla Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Chicken and vegetable soup with tortellini topped with crunchy tortilla chips. This chicken tortellini tortilla soup is so delicious and comforting.
  • 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
  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.
Recipe by Cooking with a Wallflower at