Chicken Tortilla Soup

Jessica Boyd


This is my own version of a soup I tried and loved in a local restaurant. I searched for similar recipes but kept discovering creamy texture chicken tortilla. So this is my simulated version, hope you enjoy!


★★★★★ 1 vote

15 Min
2 Hr
Stove Top


  • 1
    2-3 lbs package of boneless skinless chicken breast
  • 5 can(s)
    chicken broth
  • 1 can(s)
    black beans
  • 1 can(s)
    shopeg corn
  • 2 can(s)
    tomato sauce
  • 2 Tbsp
    cilantro, dried
  • 1 Tbsp
    onion powder
  • 3
    minced garlic cloves
  • 1 tsp
  • 1/2 tsp
    cayenne pepper
  • 1 Tbsp
    lime juice

How to Make Chicken Tortilla Soup


  1. Take all the chicken and place in a boiling pot. Let chicken cook in boiling water until done (tender & falling apart)Drain and take all the chicken and tear apart so it resembles little pieces of shredded chicken. Save the chicken broth water to add later to soup if needed.
  2. While the chicken is cooking add together chicken broth, tomato sauce, drained beans, corn and cilantro and let simmer on the burner. Once chicken is done add to the mixture then season the remainder with salt, pepper & onion powder, garlic, cayenne pepper, cumin your to taste. Grab your favorite bag of tortilla chips and enjoy them with this warming soup!

Printable Recipe Card

About Chicken Tortilla Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy

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