Chicken Tortilla Soup

It’s super flavorful.

"I love a good chicken tortilla soup and yours looks mouthwatering, Rachel! So spicy, flavorful and absolutely perfect with cornbread, I bet. Yummy!"

- Georgia

• Corn Tortillas • Olive Oil • Onion • Chicken Breasts • Cilantro Leaves • Lime Juice


Watch the video tutorial for full step-by-step instructions!


So flavorful and nutritious, chicken tortilla soup is mildly spicy and easy to make. With black beans, corn, tomatoes, and homemade crispy corn tortilla strips, it’s sure to please!

In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, jalapeño, salt, and pepper, and cook until softened and translucent, about 4 to 5 minutes.


Add garlic, chili powder, and cumin; stir and cook for one more minute or until fragrant. Add tomatoes, beans, chicken, and broth.


Make tortilla strips. Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Arrange tortilla strips in an even layer on prepared baking sheet.


Remove chicken breasts from soup and add corn. Using two forks, shred chicken. Return to soup, continue to cook until heated through. Add water if soup seems too thick.


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