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5.0 from 33 votes

Chicken Tortilla Soup

This chicken tortilla soup is loaded with veggies, black beans, shredded chicken and topped with homemade crunchy tortilla strips. It's comforting, easy to make and perfect for meal prep.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 555 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Tortillas
  • 12 small corn tortillas cut into 1/4-inch wide strips
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt or to taste
Soup
  • ½ Tablespoon olive oil or avocado oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 Jalapeno pepper de-seeded and chopped
  • 1 oz can black beans rinsed and drained
  • 1 ½ cup frozen sweet corn or one 15 oz can, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 oz can fire roasted crushed tomatoes
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 ½ pound boneless skinless chicken thighs or chicken breasts
  • ¼ cup cilantro plus more for topping
  • Juice of 1 lime
  • avocado for topping
  • shredded cheese for topping
  • jalapeño slices for topping
  • greek yogurt or sour cream for topping
  • Lime wedges for serving

Instructions

Stove Top
    Cup of Yum
  1. Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.
  2. If you haven’t already, cut tortillas into ¼” strips. Spread strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown. Set aside.
  3. While tortillas are baking, start making soup. In a Dutch oven or deep pot, heat oil over medium high. Sauté onion, garlic and jalapeno pepper, until fragrant and the onion is translucent, about 4-5 minutes.
  4. Add black beans, corn, spices, crushed tomatoes, broth and chicken. Bring to a boil then reduce heat to a simmer, cover and simmer for about 20-25 minutes or until chicken is tender and cooked through.
  5. Remove the chicken from the pot, allow to cool slightly and then use two forks to shred. Add shredded chicken, cilantro and lime juice and simmer for a few minutes until chicken is heated through. Taste and season with additional salt and pepper if needed.
  6. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.
Slow Cooker
  1. Add all of the ingredients except for the lime juice, cilantro and toppings into the slow cooker. Cover and cook on high for 3-4 hours or low for 7-8 hours until chicken is cooked through and easily falls apart.
  2. When soup is almost done cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Cut tortillas into ¼” strips and spread onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown.
  3. Once chicken is tender, remove from slow cooker, allow to cool slightly and then use two forks to shred.
  4. Return chicken to slow cooker. Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed.
  5. Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Notes

  • jalapeño pepper.
  • Shredded chicken: If you already have shredded chicken on hand you can skip adding the raw chicken breasts and add about 3 cups shredded chicken into the soup when you add the lime juice and cilantro. Heat until chicken is warm and serve. 
  • Less spice: If you’re not a fan of spice (or serving kiddos) simply skip the jalapeño pepper.

Nutrition Information

Serving 1/6 recipe, no additional toppings Calories 555kcal (28%) Carbohydrates 64g (21%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Cholesterol 126mg (42%) Sodium 1055mg (44%) Potassium 701mg (20%) Fiber 11g (44%) Sugar 14g (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 555

% Daily Value*

Serving 1/6 recipe, no additional toppings
Calories 555kcal 28%
Carbohydrates 64g 21%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 1055mg 44%
Potassium 701mg 15%
Fiber 11g 44%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.