There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips.

I tried different canned tomatoes and my Picky Husband hands down preferred these crushed fire roasted tomatoes. He also preferred using chicken thighs versus chicken breasts but I liked them both so use what you have on hand. If you have chicken breasts then you’ll want to increase the time to 15 minutes.

This delicious soup was taste tested by my beautiful cousin, Misty, and she loved it. So it’s not only Picky Husband Approved but also cousin approved. Love you Misty!!

Are they totally necessary given all the flavor from the other ingredients? No. Do they take the recipe from good to great? Absolutely. Is there anyone you know that wouldn’t benefit from a filling, healthy, 20-minute meal? No, probably not.


1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can sweet corn kernels, drained

1 (14.5 oz.) can diced tomatoes

1 (12.5 oz.) can chicken breast, drained and shredded

1/2 (15 oz.) can (or 1, 10 oz. can)

1 (4 oz.) can diced green chiles

1 (14 oz.) can low-sodium chicken broth

1 (1 oz.) packet taco seasoning

1/2 teaspoon cumin, optional

1/2 teaspoon chili powder, optional

1/2 teaspoon garlic powder, optional

1/2 teaspoon onion powder, optional

Kosher salt and freshly ground pepper, to taste


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