Chicken Tortilla Soup with Plantain Chips

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Ok, so this soup doesn’t have any actual tortillas in it.  Instead, it features crumbled plantain chips, which I must say, are even more fantastic!  As the cold weather blows in to New Jersey, hearty soups like this one are a favorite of mine, and this one is particular is one of my hubby’s favorites. And he doesn’t even like soup.  I think it might have something to do with the array of garnishes you can add on.  Creamy avocado, cool sour cream, zesty cilantro, crunchy plantain chips, it’s almost like having a taco bar, inside a soup bowl! This recipe is a great way to use leftover chicken or turkey from Thanksgiving, so it’s a win-win in my book.  Ole!


Makes 8 servings

1 teaspoon olive oil
1 bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 medium onion, peeled & chopped
2 garlic cloves, chopped
2 tablespoon taco seasoning or chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 cup canned fire roasted tomatoes or mild diced tomatoes with chilis (Ro-tel)
6 cups chicken stock
1 cup water
2 (15 oz) cans black beans, drained
2 cups corn kernels
2 cups cooked chicken or turkey, shredded
Salt and pepper to taste

For garnish

Shredded Mexican blend cheese
Low fat sour cream
Chopped cilantro
Crushed plantain chips
Diced avocado
Lime wedges


Heat up a stock pot on medium heat and pour in the olive oil. Chop up your veg, then toss the peppers and onions into the pot and cook them for a minute or two. Stir in the seasonings and garlic, and cook for 1 minute.



Add in the tomatoes, stock and water and stir.  Turn up the heat and bring the mixture to a boil.




Add in the drained black beans and corn.  I had a whole cob of Jersey corn in the freezer, so I cut the kernels off and threw the cob into the soup, for extra flavor and a hint of sweetness.  This also thickens the soup slightly.





Finally, add in the shredded chicken, and cook the soup for 10 minutes to blend the flavors.


When the soup is done, taste for seasoning and add salt, if desired.  Pull out the corn cob.


You can serve up this hearty bowl of deliciousness by itself, but why would you?!


I serve mine up with some lime wedges, a sprinkle of cheese and cilantro, a dollop of sour cream and some crushed plantain chips.  This is heaven in a bowl.


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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.