The Best Chicken Tortilla Soup

The Best Chicken Tortilla Soup


  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • Salt and black pepper (to taste)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices, shredded cheese, and tortilla strips (for topping)


Step 1: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.

Step 2: Add ground cumin and chili powder, stirring for a minute to toast the spices.

Step 3: Add diced chicken breasts to the pot, cooking until browned on all sides.

Step 4: Pour in diced tomatoes, diced green chilies, and chicken broth. Season with salt and black pepper. Bring the soup to a simmer.

Step 5: Once simmering, add corn, black beans, and lime juice. Cook for an additional 10-15 minutes until the chicken is cooked through and flavors meld.

Step 6: Adjust the seasoning if needed and remove the chicken breasts to shred. Return shredded chicken to the pot.

Step 7: Serve the Chicken Tortilla Soup hot, garnished with chopped fresh cilantro, avocado slices, shredded cheese, and crispy tortilla strips.

Enjoy The Best Chicken Tortilla Soup as a hearty and satisfying meal, perfect for any time of the year.

*Recipe on video and text may differ from each other!

How to cook The Best Chicken Tortilla Soup: