Chicken Tortilla Soup

Chicken Tortilla Soup

  • Author: makihojo
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Easy
  • Cuisine: Mexican


Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.



  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 jalapeno pepper seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts (2 medium)
  • 20 oz crushed tomatoes
  • 32 oz chicken broth 
  • 14 oz black beans drained and rinsed
  • 14 oz corn drained and rinsed
  • 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime juiced
  • 1 tsp salt or to taste

Homemade Tortilla Strips

  • 1/4 cup olive oil
  • 8 corn tortillas (6″ tortillas)


  • 1 large avocado diced
  • 1 lime cut into wedges, to serve


Tortilla Strips:

  1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

  1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add whole chicken, corn, beans, chilli powder, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.