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3.67 from 6 votes

Chicken Tortilla Soup

This Chicken Tortilla Soup is hearty, satisfying, and full of bold Tex-Mex flavors! With plenty of shredded chicken and black beans, it’s a soup that’s worthy of a meal—and everyone will love the crispy tortilla strip topping!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, easy soup, soup
Servings: 8 servings
Calories: 267kcal



  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 large jalapeno seeded and minced
  • 3 cloves garlic minced
  • 1 ½ tsp cumin
  • 1 tsp chili powder
  • 1 14oz can diced tomatoes
  • 3 cups chicken stock
  • 1 14oz can black beans drained
  • 1 cup corn
  • 1 lb. chicken breasts cooked and shredded
  • ¼ cup cilantro
  • 1 large lime juiced
  • salt & black pepper to taste

Tortilla Strips

  • 6 6” corn tortillas cut into strips
  • ¼ cup olive oil
  • salt


  • In a Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Add the cumin and chili powder and toast for 3 minutes, stirring constantly.
  • Add the tomatoes, chicken stock, beans, corn, and shredded chicken. Bring to a boil, reduce to a simmer, and cook for 25 minutes. Before serving, add the cilantro, lime juice, and season to taste.
  • For the tortillas, heat the oil in a pan until hot over medium-high heat. Add the tortilla strips in batches and cook until crispy. Remove to a plate lined with paper towels to drain.


Calories: 267kcal | Carbohydrates: 20g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 283mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg