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Chicken Tortilla Soup


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  • 2 Tbsp vegetable oil
  • 1 small onion, diced
  • 2 Tbsp minced garlic
  • 2 jalapeños, finely diced
  • 6 cups low-sodium chicken broth
  • 1 14.5oz can fire roasted diced tomatoes
  • 1 14.5oz can black beans, rinsed and drained
  • 3 chicken breasts, boneless & skinless
  • 2 limes, juiced, plus wedges for garnish
  • salt and fresh ground pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 8-inch flour tortilla, grilled and cut into thin strips
  • 1 avocado, pitted and sliced
  • 1 cup shredded Monterey Jack cheese



Step 1

1. In a large saucepan, heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened, add the jalapeños and cook for another minute.
2. Add the chicken broth, tomatoes and black beans into the pot and bring to a boil. Once boiling, lower the heat to simmer and add your chicken breasts. Cook the chicken for 20-25 minutes.
3. Once chicken is cooked, remove from pot. When cool enough to handle, shred it and set it aside. Add lime juice and fresh cilantro to the pot.
4. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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