Chicken Tortilla Soup

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1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeds removed and finely chopped
1 teaspoon cumin
1 teaspoon chili powder
1 can (14 ounces) diced tomatoes
4 cups chicken broth
2 cups cooked shredded chicken
1 cup corn kernels
1 cup black beans, rinsed and drained
Salt and pepper to taste
1 cup tortilla strips
1/2 cup shredded cheese
1/4 cup chopped fresh cilantro
1 avocado, diced
Lime wedges for serving


1.In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno and cook until softened, about 5 minutes.
2.Add the cumin, chili powder, diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Season with salt and pepper to taste.
3.Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
4.While the soup is simmering, preheat the oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 10 minutes or until crispy.
5.To serve, ladle the soup into bowls and top with tortilla strips, shredded cheese, chopped cilantro, diced avocado, and a squeeze of lime juice.

Chicken Tortilla Soup is a delicious and comforting soup packed with flavor. It’s made with a base of onions, garlic, jalapeno, cumin, chili powder, diced tomatoes, chicken broth, and shredded chicken. It’s filled with corn, black beans, and topped with crunchy tortilla strips, melted cheese, fresh cilantro, avocado, and a squeeze of lime juice. This soup is easy to make and perfect for a quick and satisfying meal.

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