Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all veggies, all flavors, corn, beans, and tender chicken chunks. Only 10 minutes of preparation required!


  • 2 tablespoons oil
  • 1 medium red pepper (diced)
  • 1 medium onion (diced)
  • 1 medium jalapeno (diced)
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 400 ml low sodium diced tomatoes (14 oz)
  • 3 cups low sodium chicken broth
  • 2 boneless, skinless chicken breasts
  • 341 ml canned corn (with juice, about 12 oz)
  • 1 cup canned black beans (drained and rinsed)
  • sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.


  • Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
  • Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
  • Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
  • Remove chicken breasts and shred.
  • Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
  • Season to taste and serve.

Article Categories:
Soup Recipes


  • I absolutely love this tortilla chicken soup. I plan on making this more than once a week for sure. Maybe I’ll make a big batch and send some to my children as well.

    Christine Seibel December 25, 2022 2:50 pm Reply

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