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Our Favorite Chicken Tortilla Soup #Recipe

Do you have a soup that is your families ultimate favorite? I sure do! It’s Chicken Tortilla Soup. They love it so much I make it several ways. You’ll be sure to love this one for several reasons; it’s easy, healthy & delicious. If you really wanted you can even make your own tortillas. I don’t. Maybe you thought I would say I do? Nope. Just find your favorite healthy tortilla chips to add to the soup. I have used blue & regular torilla chips tossed in the bowl with the steaming hot soup.You’ll love this recipe epecially for fall not only for it’s taste but, it doesn’t really take a long time to put together & get to your table.

Easy Chicken Tortilla Soup,, collage,Theresa Huse 2013

Add sliced avacado in bite size pieces. Squeeze a wedge of lime, toss in some tortilla chips then sprinkle it with cheese. Are you getting hungry for the recipe yet?

Chicken Tortilla Soup, Soup in a bowl, soup in a bowl with cheese on top, Theresa Huse 2013

Stir it with love & serve it.

Did I mention I make a big pot full. I use my favorite Le Cruset Pot. It’s ages old, someday I will break down & get a new one. But, it’s so well loved I can’t bare to part with it. Kind of like finding my kitchen soul mate.

Chicken Tortilla Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Serving Size: 4-6

Chicken Tortilla Soup



  • 1 pound boneless, skinless chicken
  • 3 garlic cloves
  • 1 jalapeno or other pepper like poblano or even a can of mild diced green chilis (optional, adds flavor & not too spicy for us)
  • 1/2 yellow or white onion
  • Cilantro take 1/4 cup from 1 bunch
  • 1-2 avacados
  • 2-3 limes
  • oregano
  • salt & pepper to taste
  • 2 tblsp. olive oil
  • 1 can Hunt's Fire Roasted Diced Tomatos (apox. 15 oz)
  • 1 can black beans (standard can about 14oz)
  • 1 box 32 ounces chicken broth
  • Tortilla Chips
  • Shredded 3 Cheese Mexican Style Cheese


  1. Chop all your veggies: onions, garlic, cilantro & optional jalapeno or other green pepper
  2. Slice avacados put in a bowl to the side
  3. Cut limes in halves
  4. Place olive oil in pot, then chicken, sprinkle with black pepper, cook until done (slowly about 15 min. turning over at half way point & don't worry about it being 100% cooked it will finish in the soup pot) when almost done add garlic & onion saute until clear.
  5. You will also add in your fresh chopped jalapeno pepper with the onion & garlic at this point for sauting. If you use canned chilies add them at same time you add roasted tomatos.
  6. If you did this in your soup pot (I do) then just start adding chicken broth. If not transfer to stock pot & add chicken broth.
  7. Now add can of fire roasted tomatos, 1 teaspoon oregano, 1/4 cup chopped cilantro.
  8. Add a dash of salt & squeeze half a lime into soup mixture.Finish cooking on a simmer, occasionally stirring at least 30 minutes.
  9. Add in black beans for at least another 15 minutes to 30 minutes of cooking. Before adding the black beans make sure to rinse & drain them.
  10. Take out chicken & cut into bite size pieces, it should fall apart easily.
  11. Put back into soup & wait until until your ready to serve.


You may cut recipe in half for two people. This serves 3-6 easily. Three people you will have some left overs if they aren't big eaters. Sometimes I cook mine longer if not in a hurry to let the flavors meld together. I do this on a very low simmer.

If you don’t like fire roasted tomatos or tomatos in general you can see my other recipe listed below from my meal plan Monday’s posts. Just excuse the photography it was before I was able to invest in a good camera. Of course you can look up other recipes including soups in the recipe gallery or in the search, as not all of my recipes are on the gallery page. But, here’s a few you might enjoy, below!

What is your favorite soup to cook on a cold day?

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