November 15, 2020

Chicken Tortilla Soup

chicken tortilla soup
This Chicken Tortilla Soup is different because it has a creamy base with the addition of chunky chicken, beans and corn. The flavorful base actually thickens the soup the way tortilla chips do, so you don’t need as many, making this a really healthy soup! Top this off with a squeeze of lime juice, some crunchy tortilla chips, avocado, cheese and cilantro. There are so many toppings you can add, and I just use whatever I have on hand.
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Dinner, Main Course, Soup
Cuisine Mexican
Servings 4


  • 3 tbsp olive oil, divided
  • 2 Chicken Breasts, about 1 lb
  • 2 carrots, peeled and diced
  • ½ yellow onion, diced
  • ½ red onion, diced
  • 2 celery stalks, diced
  • 4 cloves garlic smashed and chopped
  • 2 tsp adobo
  • ¾ tsp ground cumin
  • 1/2 tsp chili powder
  • 26 ounces chopped tomatoes
  • 4 cilantro stems
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 4 cups chicken broth
  • ¾ tsp salt
  • ¼ cup crushed tortilla chips
  • 1 tbsp lime juice
  • Optional garnishes: Cilantro, diced avocado, crushed tortilla chips, cheese


  • Preheat oven to 375. Place the chicken breasts on a parchment lined sheet tray. Rub them with 1 tbsp olive oil and season with salt. Bake for 20-30 minutes. Allow to cool, then shred it and set aside.
  • While the chicken is baking, heat the olive oil in a heavy bottomed pot over medium heat.
  • Add the onion, carrot and celery and sauté until they are tender, about 5 minutes.
  • Add the garlic and 
sauté another 2-3 minutes.
  • Add the adobo, cumin, and chili powder and stir to coat the spices on the veggies, about 2 minutes. Then add the tomatoes and cilantro stems and simmer for 10-15 minutes.
  • Remove the cilantro stems. Using an immersion blender, or blender/food processor, blend until completely smooth.
  • Pour the mixture back in the pot and turn it to medium heat. Add the shredded chicken, black beans, corn, broth, salt and tortilla chips.
  • Simmer for 20 minutes.
  • Turn off the heat and stir in the lime juice.
  • Serve topped with crushed tortilla chips, cilantro fresh avocado and cheese!
Keyword chicken, Dairy-free, gluten-free, healthy, kid-friendly, one-pot-meal

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