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Hearty Chicken Tortilla Soup

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

A bowl of hearty chicken tortilla soup with crackers.

Let’s get cozy with a warm bowl of hearty organic Chicken Tortilla Soup. Loaded with shredded chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese, this soup is an exceptional meal.

Featured in:Tasty Ideas for Those Thanksgiving LeftoversSoup Sunday is the Best Cold-Weather Tradition
20 min Prep40 min Cook1 hr Total
20 min Prep•40 min Cook•1 hr Total
6 Servings
A bowl of hearty chicken tortilla soup with crackers.
20 min Prep40 min Cook1 hr Total
20 min Prep•40 min Cook•1 hr Total
6 Servings

Let’s get cozy with a warm bowl of hearty organic Chicken Tortilla Soup. Loaded with shredded chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese, this soup is an exceptional meal.

Featured in:
Tasty Ideas for Those Thanksgiving LeftoversSoup Sunday is the Best Cold-Weather Tradition
Cooking Mode

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Ingredients

  • 1 yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 1 pound chicken breasts
  • 6 6-inch soft corn tortillas, cut into 1-inch pieces
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoon cumin
  • 2 teaspoon salt 
  • 1 cup frozen corn
  • 1 15-ounce can black beans, drained
  • 1 lime, juiced
  • ½ cup fresh cilantro, chopped
  • Avocado (optional)
  • Cilantro (optional)
  • Lime wedges (optional)
  • Corn Tortilla Chips (optional)

Directions

  1. Melt butter in a large soup pot over medium heat. Add chopped onions, carrots and celery to the pot and cook 3 minutes—they should still be on the crunchy side. Add jalapeños and garlic and cook for 1 more minute, until fragrant.
  2. Add the chicken broth, tomatoes, whole chicken breasts, tortillas, chili powder, paprika, cumin and salt. Simmer covered for 20 minutes.
  3. Remove the poached chicken breasts from pot and let rest on a cutting board for 5 minutes. Using 2 forks, shred chicken and add back to simmering pot.
  4. Add corn, black beans, milk, lime juice and cilantro. Continue to simmer uncovered for 20 minutes. Stir well and season with additional salt if needed.
  5. Ladle soup into serving bowls and sprinkle with optional toppings like shredded cheese, a dollop of sour cream, avocado slices and chopped fresh cilantro. Serve a wedge of lime and a few corn tortilla chips on the side!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Melt butter in a large soup pot over medium heat. Add chopped onions, carrots and celery to the pot and cook 3 minutes—they should still be on the crunchy side. Add jalapeños and garlic and cook for 1 more minute, until fragrant.
  2. Add the chicken broth, tomatoes, whole chicken breasts, tortillas, chili powder, paprika, cumin and salt. Simmer covered for 20 minutes.
  3. Remove the poached chicken breasts from pot and let rest on a cutting board for 5 minutes. Using 2 forks, shred chicken and add back to simmering pot.
  4. Add corn, black beans, milk, lime juice and cilantro. Continue to simmer uncovered for 20 minutes. Stir well and season with additional salt if needed.
  5. Ladle soup into serving bowls and sprinkle with optional toppings like shredded cheese, a dollop of sour cream, avocado slices and chopped fresh cilantro. Serve a wedge of lime and a few corn tortilla chips on the side!

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