nancy mackel


After living in San Antonio, Texas for 20 years I have had my share of tortilla soup. I always made little notes in my checkbook about the different variations. When I moved to Washington state I consolidated all my notes and came up with this version. This recipe is quick and easy and incorporates many of my favorite parts of the various soups. I use anything that I can get pre-sliced, diced or minced. My family loves this soup because they can add their own flare. You can top with sour cream, add some cilantro or skip the chicken (vegetarian). Hope you enjoy it.


★★★★★ 2 votes

10 Min
25 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 1 small
    onion (diced)
  • 2 Tbsp
    garlic (i used the pre-minced in the jar)
  • ·
    mezzeta deli sliced jalapeño peppers (optional)
  • 2 qt
    kitchen basics chicken stock
  • 1 can(s)
    14.5 oz fire roasted diced tomatoes
  • 1 can(s)
    black beans, drained and rinsed
  • 2
    chicken breast, skinned and boneless (i by the roasted chicken from costco/walmart and use the breast meat)
  • 2
    limes, 1 juiced and 1 sliced into wedges
  • 2
    8 inch flour tortillas, cut into thin strips
  • 1
  • 1 c
    monterey jack cheese, shredded
  • ·
    salt and pepper to taste
  • 1 can(s)



  1. 1. Put the oil in a deep pot and sautee the onion for 2 minutes. Add a pinch of salt so the onion will cook and not brown.
    Add the garlic and cook for another minute. If you like a little spice you can add a jalapeño in with the garlic and cook for another 2 minutes. I used the slice jalapeños in the jar.
    Add the chicken broth, tomatoes, corn and black beans bring to a boil. Once at a boil lower heat and simmer.
  2. Preheat oven to 300, place tortillas that have been cut in to thin strips on a baking dish and heat until they are crispy (5 to 7 minutes).
  3. If you are using pre-cooked chicken (like the rotisserie chicken from the supermarket), pull the breast meat off the bone and shred with a fork. Add to the simmering broth. Add lime juice and salt and pepper to taste to the pot.
  4. *****IF YOU ARE USING UNCOOKED CHICKEN BREASTS.. you put the breast in the pot and simmer for 20 to 25 minutes. Once cooked you remove the breasts from the pot and shred the meat with a fork and return to the pot.
  5. Ladle soup into bowls and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Printable Recipe Card


Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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