Categorized:

  • Main Dish
  • Mexican and Southwestern
  • Soups

Tagged:

  • black beans
  • chicken
  • chicken broth
  • chili powder
  • cilantro
  • corn
  • cumin
  • garlic
  • jalapeno
  • lime
  • onion
  • tomato sauce
  • tomatoes
  • tortilla chips
Chicken Tortilla Soup - 1

Chicken Tortilla Soup

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/4 cups finely chopped yellow onion (1 small)
  • 1 medium jalapeno*, seeded and minced (1/4 cup)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 (32 oz) carton Swanson Chicken Broth
  • 1 (15 oz can) tomato sauce
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 1/2 cups frozen corn
  • 3 cups shredded rotisserie chicken (I use breast and thigh meat)
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • 1 Tbsp fresh lime juice
  • Salt and freshly ground black pepper

Toppings

  • 4 oz. corn tortilla strips**, or tortilla chips slightly crushed
  • 1 cup shredded Mexican cheese or Monterey jack cheese
  • diced avocado (optional)
  • sour cream (optional)

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.
  • Add garlic, chili powder and cumin and saute 1 minute.
  • Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.
  • Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.
  • Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.

Notes

  • *If you don’t like heat then 1/2 cup chopped bell pepper can be substituted. If you love heat then keep the seeds and even add an extra jalapeno.
  • **To make your own tortilla strips you can cut 6 corn tortillas in half and cut into strips. Then pour 1/2-inch of vegetable oil into a pot or saute pan and heat to 350 degrees. Fry half of the strips at a time until crisp, about 2 minutes, use a spicer to collect and strain then transfer to paper towels to drain and season with salt right away.
  • Nutrition estimate based on about 1.5 cups soup per serving. Does not include avocado or sour cream.

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