Harvest Chicken Tortilla Soup


~ Harvest Chicken Tortilla Soup ~

My inspiration for making soup is often a convergence of too many veggies in the refrigerator with homemade stock and leftovers from a roast chicken. Such was the case after a weekend of house guests and dinners involving carnitas, black bean salsa, lots of corn and the aforementioned roast chicken. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, which led me to call it a Harvest Chicken Tortilla Soup.

Harvest Chicken Tortilla Soup
Serves 4-6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeno pepper, stemmed and seeded, finely chopped
2 garlic cloves, minced
1 small zucchini, cut in 1/2 inch dice
4 cups chicken stock
1 – 28 ounce can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels
1 cup cooked black beans
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
1/4 cup cilantro leaves

Tortilla chips, broken in pieces

Heat oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 minutes. Add the peppers and continue to sauté 2 minutes. Stir in garlic and zucchini and sauté briefly, 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander and cloves. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in corn, beans and chicken and simmer until heated through. Add salt and pepper and taste for seasoning. Stir in cilantro leaves and serve. Garnish with additional cilantro and tortilla chips.

If you like this, you might enjoy these TasteFood recipes:
Spring Chicken and Vegetable Soup
Black Bean, Sausage and Butternut Squash Chili
Curry Chicken Stew

or these recipes from the food blogs:
Southwest Skillet Ragu from the Kitchen
Southwest Black Bean and Corn Dip from Dine and Dish
Southwest Chili Cheese Fondue from Leite’s Culinaria

24 responses to “Harvest Chicken Tortilla Soup

  1. That’s just stunning and so perfect for summer. Your pictures, and food, are always so fresh and colorful.

  2. Don’t you love a recipe coming together from fridge “leftovers”? This one looks terrific!

  3. Loved the concept! Sometimes I do a “harvest frittata”, in which everything gets mixed with a few beaten eggs and into a skillet it goes… but never attempted the same with soup. Great move!

  4. This is beautiful. I just love how this uses pre-roasted chicken (think leftovers!).

  5. Lynda love the colors on the soup. And that is great idea to make use of left overs. I kind of do the same, but I convert them into my mom’s beggar curry or stew.

  6. Tortilla soup is one of my favorites, especially when the consistency isn’t too thick. I prefer the brothy type because it’s not as fattening with all of the cheese, cream, etc. Love how healthy this is!

  7. Beautiful &. Colorful looking soup…love the combo of tortillas,chicken & veggies..YUM!

  8. Mmm, I love this tortilla soup that my mom makes and it’s very similar to this. Yours looks beautiful, so colorful :)

  9. This is perfect. Chicken tortilla soup is my favorite. I am saving this recipe for sometime around October, and then I am going to eat the heck out of it.

  10. whatever the reason could be, you sure did made a delicious soup and it looks so colorful too!

  11. Love how you pulled this one together, and your photo, as usual, has me drooling. mercury may top 100 today, so I’m not exactly thinking soup, but the next time I do, I’m making this hearty, yet light beauty. – S

  12. Your pictures are some of my favorites out there. They always make me so hungry! And your presentations are always gorgeous. I have no doubt you could even make me want to eat beets. ;)

  13. I made this soup tonight….oh so delicious! Thank you! It’s been very hot here in NC but I’ve been eating raw salads for a few weeks for my lunches and I needed a change, but still wanted healthy, homemade and low cal. This fits the bill!

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  15. Made this dish tonight from my girlfriends and it was absolutely delicious! Cannot wait to make it again! Thank you!

  16. Just made this – it was AMAZING!! Or, should I say my boyfriend made it and surprised me when I came home from work, think I’m going to have to do a re-blog here.

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  21. Made this yesterday for Valentine’s Day for the girlfriend and it was delicious. The peppers leave a good lingering spice in your mouth. I did a crock pot variation in order to cook and shred the chicken first with the tomatoes, black beans, a bit of the spices, and some chicken stock. Cilantro is a great touch and we added some shredded colby-jack cheese and ate with blue corn tortilla chips. This recipe made a LOT of great, thick soup that we’ll probably be eating for the next week.

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