Recipe Corner: Chicken Tortilla Soup


unnamedSpicy Mexican-style soup warms the soul — and body — with yummy flavors.




1 qt. reduced-sodium chicken broth

1 1/2 pounds boned, skinned chicken thighs, diced

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1/2 medium white onion, diced

1/2 medium red or green bell pepper, seeded and diced

1 can (14.5 oz.) diced tomatoes

1/2 to 1 serrano chili, halved and sliced

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

1/2 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon black pepper

2 cups coarsely crushed corn tortilla chips, divided

1/2 cup crumbled cotija cheese

1/2 cup cilantro leaves

Fresh lime wedges

Dash of hot sauce



  1. In a medium pot, bring the broth, chicken, onions, bell pepper, tomatoes, chili, black beans, and spices to a full boil.
  2. Reduce heat, cover, and simmer for 10-15 minutes until the chicken and vegetables are tender.
  3. To serve, stir in one cup tortilla chips and ladle into four bowls.
  4. Top with the remaining tortilla chips, cheese, cilantro, a squeeze of lime, and hot sauce, if desired.






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Christine Vartanian Datian is a native of Fresno, California and now lives in Las Vegas.  She is a graduate of California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines for over a decade.





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