Weeknight Tortilla Soup 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

All We Can Eat Feb 17, 2012

Start with a flavorful, Mexican-inspired soup base and this one-pot meal can be on the table in less than 30 minutes.

While the soup is heating up, prep any or all of these toppings: minced scallions, chopped cilantro, Mexican cream (crema) or sour cream, pickled jalapeno, avocado slices, hot sauce and homemade tortilla strips.

Servings: 6

Yield: Makes a generous 12 cups

  • 8 cups Overnight Slow-Cooker South of the Border Chicken Stock (see related recipe)
  • 2 cups (9 to 10 ounces total) cooked, shredded chicken
  • 15 ounces canned, no-salt-added pinto beans, drained and rinsed
  • 15 ounces canned, fire-roasted diced tomatoes with green chiles, such as Muir Glen brand, including their juices
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups cooked ditalini or other very small pasta (optional)
  • Kosher salt (optional)
  • Lime wedges, for serving

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Combine the stock, chicken, beans, tomatoes and their juices, peas, corn and pasta, if using, in a soup pot over medium heat. Cook until the frozen vegetables are thoroughly heated through, stirring as needed. Taste and adjust seasoning if needed.

Divide among large individual bowls; garnish with any or all of the toppings listed above.

Serve hot, with lime wedges for sprinkling.

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Recipe Source

From Washington food blogger and cooking instructor Cathy Barrow.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.