Chicken Tortilla Soup

Total Time:
35 min
10 min
25 min

4 to 6 servings

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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4.8 201
Love this recipe.  A little cumin, cayenne and black pepper goes a long way. <div><br /></div><div>Of course,  homemade stock defines the soup.  Chicken stock is easy btw. </div> item not reviewed by moderator and published
Great recipe, featuring the natural flavors of all the ingredients without a lot of salt or seasoning to needed. I did find that doubling the beans added to a little heartier soup. We had fried tortillas as additional garnish. Definitely will make again. item not reviewed by moderator and published
good but you don't need to use chicken breast - any part of the chicken meat is great in this. Also feel free to throw in some fresh herbs from your garden or fridge. can use either fresh flour or corn tortillas, cut into narrow strips and fried, garnished with avacado slices and cilantro. A never have cheese on it down here In Mexico or the border unless it is very finely shredded queso, but none of the American cheeses item not reviewed by moderator and published
This is an awesome recipe! I'm glad I read some of the reviews first, because I agreed that the base was a little bland, but once I added some cumin, it was perfect! I took a couple shortcuts since I was short on time: (a) bought a whole-roasted chicken and shredded up the breast meat; (b) bought a bag of restaurant-style tortilla chips to crush over the top. My husband thought it was totally gourmet and LOVED it. He's not even a big soup guy. This is a keeper and will become one of our regulars! item not reviewed by moderator and published
I'm testing this recipe in the crock pot! I didn't have any stock, so I figured that'd be the best way to get the most flavor. I added oregano, changed the tomatoes out for rotel with habanero, and added a can of sodium free tomato sauce. I put some black beans in as well. :) I also added cilantro, chili powder, and a dash of paprika. So far, it's delicious! item not reviewed by moderator and published
My husband is a tortilla soup snob and he raved about this dish. I did take a bit of creative license and a few tips from other reviewers. A. I doubled the recipe. B.Combined chicken stock and chicken broth. C. Used the white meat from two rotisserie chickens. D. Substituted HOT Rotel for tomatoes. E. Added roasted corn by cooking frozen kernels in a dry pan on the stove. F. Cumin made it perfect. No salt necessary. item not reviewed by moderator and published
Love it, but agree with other posters that it lacked some seasoning. I altered recipe by adding fresh chopped tomato in addition to the 1 can of tomatoes, chile powder, cumin, oregano and cayenne and kept testing S&amp;P levels. In my opinion 1 lime juiced was plenty vs. the 2 limes it calls for and the citrus flavor is great. I served it with tortilla chips. This soup is very fresh and light. I will make it again! item not reviewed by moderator and published
Delicious recipe but... The chicken is rubber at the suggested cook time; definitely simmer the chicken an additional 1.5 hours minimum. Per other peoples suggestions we added; a extra jalapeño, a half can of tomato paste, another small can of diced tomatoes, 1/2 TBLS cumin, 1/2 TBLS chili powder. Also, we subbed tortillas for tortilla strips (like chips), simmered the chicken after shredding it for 1.5 hours (this requires putting all of the chicken in the soup instead of leaving it separate), and finally we also got naughty and added sour cream to top it. Besides that I wouldn't suggest to add the cilantro to the soup but to top it. I loved this recipe with these modifications and look forward to many more bowls in the future! item not reviewed by moderator and published
I replaced the fire roasted tomatoes and jalapeno with a can of rotel diced tomatoes with mild green chiles, added cumin, coriander and plenty of salt. Yummy. item not reviewed by moderator and published
Bland recipe, disappointed in (lack of ) flavor depth. item not reviewed by moderator and published
Also we added corn! item not reviewed by moderator and published

Not what you're looking for? Try:

Trisha's Chicken Tortilla Soup

Recipe courtesy of Trisha Yearwood