This chunky soup is inspired by tortilla soup—and by the art of making something delicious out of what’s already on hand. Traditional tortilla soup is essentially an enchilada that decided to become soup: a brothy, roasted-tomato-based dish infused with chiles and warm spices, filled with tender shreds of chicken, and finished with a mound of crisp tortilla strips.
This leftover-friendly version is a little more generous and forgiving. Corn, zucchini, and black beans add heft, texture, and substance, while also making excellent use of a few vegetables lingering in the refrigerator. The soup relies mostly on pantry staples, so it’s the kind of thing that can come together without a special trip to the grocery store. As for the tortilla chips, instead of reaching for a fresh bag, simply gather up the broken shards and crumbs hiding at the bottom of an opened one—the pieces too small or misshapen for swiping through a bowl of salsa. Scattered over the hot soup, they morph from remnants to the perfect finishing touch.
Lynda Balslev for TasteFood
