Chicken Tortilla Soup!

SO flavorful, yet very simple!
Difficulty: Intermediate Prep Time 15 min Cook Time 1 hour Total Time 1 hr 15 mins
Servings: 6
Best Season: Suitable throughout the year


This chicken soup has a little kick, and a rich tomato-chicken broth. Top with toasty jalapeño seasoned tortilla strips for a great crunch!

You Need

For the Chicken

For the Soup

For the Tortilla Strips

For the Crema Topping


Make Chicken

    • Season chicken breast with all seasonings: set aside at room temperature for about 20 minutes to marinate.

    • After 20 minutes, cook chicken breasts just shy of being done in 1 teaspoon of oil in your soup pot. 
    • Remove from pot.
    • Once cooled, dice into chunks. 
    • The chicken will finish cooking later when added back to the soup.

For the Soup

    • Put 1 teaspoon avocado oil in pot that was used to cook chicken over medium low heat.

    • Saute onion, garlic, jalapeño, add salt. Cook until soft. 

    • Add black beans, green chilis and crushed tomatoes. Cook until tomatoes have deepened in color and a bit thickened. 

    Optional: at this time, use immersion blender to blend soup in pot to make soup a bit thicker. 

    • To pot with veggies, add oregano, chili powder, smoked hot paprika.

    • Add chicken broth, bring to a simmer for about 5 minutes, uncovered.

    • Add cilantro, corn, and partially cooked chicken. Return to simmer for about 5-10 minutes.

Make Cilantro Crema Topping

  1. Combine all ingredients. Whisk by hand or emulsify in your food processor. 

Make Jalapeno Tortilla Strips

  1. Cut tortillas into strips and put on sheet pan or cast iron pan in a single layer. Drizzle with avocado oil, season with jalapeño seasoning. Bake at 375 degrees for about 10-15 minutes or until golden brown and crispy.


The soup is wonderful topped with the home made cilantro crema & tortilla strips!

Keywords: chicken tortilla soup, chicken soup, tortilla soup, chicken, soup, Mexican food, Mexican soup, comfort food, hearty soup
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