Tortilla Soup with Shrimp & Chicken

Sometimes the quest to use up leftovers turns into an entirely new meal. I set out to use up leftover grilled chicken breast. I love using ground meats for chili, but this chili-inspired soup can be flexible enough to take on full pieces of protein. This soup can be modified based on whatever leftover proteins you have available. Steak, chicken, tofu, turkey, pork loin, etc… even meatballs would work well here.

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

A lighter version of basic chili, this soup is a fantastic cold weather comfort food. The kids love the crunch of the tortilla chips and only add a few crushed chips every few minutes, for fear that they will get too soggy. I love that they have eating strategies! If you have any eating strategies, go ahead and share them in the comments.


Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Adapted from The Pioneer Woman

Makes 8-12 bowls of soup


1 tablespoon olive oil
1 large onion, diced
2 large red peppers, diced
2 teaspoons TJ’s taco mix (or whatever chili seasoning you prefer)
2 garlic cloves, minced (more if you love garlic)
1 14 ounce can of TJ’s Fire Roasted Tomatoes
1 quart TJ’s chicken broth
3 tablespoons tomato paste
4 cups hot water
1 15oz can of black beans, drained and rinsed
1 15oz can of pinto beans, drained and rinsed
About 2 cups Leftover chicken breast, diced (or leftover steak or pork chops, etc.)
1 pound large raw shrimp, peeled and deveined
Kosher Salt and Freshly Ground Pepper
For serving:
Crushed tortilla chips
Freshly squeezed lime juice


1. In a large heavy bottomed pot, on medium-high heat, add olive oil. Add onions and red pepper and saute for about 5 minutes, until onions are translucent and peppers have softened.
2. Add garlic and seasoning. Saute to combine.
3. Add diced tomatoes, chicken broth, tomato paste, water, beans and diced chicken. Bring to a boil and then bring down to a simmer. Simmer for 45-60 minutes, uncovered.
4. Turn off heat and add the shrimp. The residual heat will cook the shrimp.
5. Taste and adjust for salt and pepper, remembering that you’re going to add salted tortilla chips to the final product.
6. Enjoy with crushed tortilla chips, a few pieces of cilantro and a squeeze of lime… after all, it’s Tortilla Soup!
Eat, Drink & Be Yummy!

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