Chicken Tortilla Soup Recipe

Awesome Chicken Tortilla Soup recipe for big soup lovers. My husband, son and I love this soup!

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Easy Chicken Tortilla Soup Recipe


1. In a medium stock pot, heat the vegetable oil over medium heat. Saute onion and garlic until soft, for about 2 minutes.
2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
3. Add chicken breasts and reduce the heat to simmer for 20 to 25 minutes. Once chicken is cooked, remove from pot. When cool enough to handle shred it and set it aside.
4. Add lime juice and fresh cilantro to the pot. In an individual serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

How To Make Chicken Tortilla Soup

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