Chicken Tortilla Soup Recipe

Preparation Time

15-20 Minutes

Cook Time

40-50 Minutes

Main Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper
  • 1 lime, juiced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Tortilla strips, for serving


  1. Preheat oven to 375°F.
  2. Season chicken breasts with salt and pepper, and bake for 25-30 minutes, until cooked through. Allow the chicken to cool, and then shred it into bite-sized pieces.
  3. In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeno, and red bell pepper, and saute for 5-7 minutes, until vegetables are softened.
  4. Add diced tomatoes, black beans, chicken broth, chili powder, cumin, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Add shredded chicken and lime juice to the pot, and stir to combine.
  6. Serve soup hot, topped with diced avocado, fresh cilantro, and tortilla strips. Enjoy!

Kayleen is a food blogger living in Dallas. She has been blogging for three years and loves sharing her recipes with the world. She often looks for new ingredients to experiment with or innovative techniques to try out. Whenever she finds something interesting, she shares it on her blog and social media channels so that others can benefit from her discoveries.