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+ servings

Chicken Tortilla Soup

Course Dinner, Lunch
Cuisine Mexican, Tex-Mex
Keyword Chicken Soup, Chicken Torilla Soup, Homemade Soup Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 3 chicken breast, boneless, skinless, shredded
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 oz can diced green chilies
  • 15 oz can black beans, drained & rinsed
  • 15 oz can whole corn, drained
  • 14.5 oz can fire roasted diced tomatoes or crushed tomatoes
  • ¼ cup green onions, sliced
  • 4 cups chicken broth
  • 1 tsp oregano
  • 1 tsp chili powder
  • ½ tsp red crushed peppers
  • 1 tsp Slap Ya Mama
  • ½ tsp pepper
  • 1-2 cups tortilla strips
  • Optional: garnish with jack cheese, sour cream, avocado, cilantro, green onions and a lime wedge.


  1. In a large stock pot, add chicken breasts and diced onion, cover with water and bring to a boil.

  2. When chicken is cooked, drain, shred and return back chicken and onions back to pot.

  3. Add garlic, green chilis, corn, chicken broth, tomatoes, black beans, green onions, oregano, chili powder, red crushed peppers, Cajun seasoning and pepper to pot.

  4. Stir together and cook for an additional 30 minutes over low heat.

  5. Top each bowl of soup with tortilla strips.

  6. Optional: serve warm with cheese, sour cream, cilantro and diced avocado.

Recipe Notes

Recipe inspired from Food Network