Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless Skinless Chicken Breast; 1 box 48 Ounce Box, Low Sodium Chicken Broth; 2 cans (14 Oz. Size) Black Beans; 1 can (14 1/2 Oz. Size) Corn Kernels; 1 can (8 Oz. Size) Diced Green Chilies; 2 cans (10 1/2 Oz. Size) Diced Tomatoes And Green Chilies; 1 whole Green Pepper, Stem And Seeds Removed, Diced; 3 Tablespoons Chili Powder; 3 Tablespoons Cumin; 1 Tablespoon Garlic Powder; 1 whole Corn Tortillas Per Bowl; 1 whole Lime, Juiced; 1 bunch Fresh Cilantro, Washed And Chopped

Servings: persons

2 pounds Boneless Skinless Chicken Breast
1 box 48 Ounce Box, Low Sodium Chicken Broth
2 cans (14 Oz. Size) Black Beans
1 can (14 1/2 Oz. Size) Corn Kernels
1 can (8 Oz. Size) Diced Green Chilies
2 cans (10 1/2 Oz. Size) Diced Tomatoes And Green Chilies
1 whole Green Pepper, Stem And Seeds Removed, Diced
3 Tablespoons Chili Powder
3 Tablespoons Cumin
1 Tablespoon Garlic Powder
1 whole Corn Tortillas Per Bowl
1 whole Lime, Juiced
1 bunch Fresh Cilantro, Washed And Chopped

1
Place the chicken in a pot and cover it with water. Bring to a boil then bring it down to medium. Cook the chicken at a low boil for 20 minutes. Take chicken out of the pot to cool before cutting. Remove the liquid chicken broth to a heat safe bowl and set aside. Break chicken into bite sized pieces after it has cooled. Add chicken back into the pot. Add your low sodium chicken broth.
2
Drain your corn and black beans and add them into the pot. Next, add your green chilies and diced tomatoes (do not drain these). Toss in the diced green pepper.
3
Now add some of the reserved chicken broth stock to your liking. (My husband likes more liquid.) Add your spices to taste. Chili powder, cumin and garlic. (Start with the amount I recommend. Then, if you want it more spicy add more chili powder). Simmer for an hour.
4
Cut your corn tortillas into long strips and add them into individual bowls a few minutes before serving. Dish the soup into the bowls over the tortilla strips. Top with a few pieces of cilantro and a splash of lime juice.

892

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Boneless Skinless Chicken Breast, 1 box 48 Ounce Box, Low Sodium Chicken Broth, 2 cans (14 Oz. Size) Black Beans, 1 can (14 1/2 Oz. Size) Corn Kernels, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions