Chicken Tortilla Soup

  • Author: Kim Nicholson



3 T butter

1 small yellow onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced

1 tsp ground cumin

1 tsp chili powder

1 lb chicken breasts, (2 medium)

1 10 oz. can Rotel diced tomatoes with green chiliesundrained

1 10 oz. crushed tomatoes

32 oz chicken broth; I prefer bone broth in this recipe

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

2 small boneless skinless chicken breasts or 2 cups shredded chicken

12 shakes of Tobasco or your favorite hot sauce


Sour cream

tortilla chips

avocado slices


½ cup cheddar cheeseshredded


Place a soup pot or dutch oven over medium-high heat. Add oil and saute chopped onion, garlic, and jalapeno until tender.
Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil, then simmer for 25 minutes.
Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot, simmer for 5 minutes and then add lime juice.
Serve the soup with tortilla chips, chopped avocado, fresh cilantro, a dollop of sour cream, a sprinkle of shredded cheddar cheese, and lime wedges.



Use low-sodium bone broth or easily make your own chicken broth.

Cut avocado right before serving. Season To Taste.

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