Chicken Tortilla Soup

8 servings


40 minutes

total time


1 tablespoon olive oil

1 onion (chopped)

3 large cloves garlic (minced)

1 jalapeño (diced and seeded)

3 cups chicken broth

14 ½ ounces crushed tomatoes

14 ½ ounces can black beans (rinsed & drained)

10 ounces canned diced tomatoes with chiles (such as Rotel)

2 chicken breasts (boneless, skinless)

1 cup corn (drained if canned)

¼ cup cilantro (chopped)

1 teaspoon chili powder

1 teaspoon ground cumin

1 lime (juiced)

1 avocado (sliced, for garnish)

6 6" corn tortillas (cut into ¼" strips)

¼ cup vegetable oil



For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on paper towel. While warm, sprinkle with salt to taste.

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.

Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.

Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.


Serving Size

1.25 cup


278 kcal

Total Fat

11 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



36 mg


671 mg

Total Carbohydrate

27 g

Dietary Fiber

6 g

Total Sugars

4 g


18 g

8 servings


40 minutes

total time
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