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Chicken Tortilla Soup

Print Recipe
Cook Time 30 minutes

Ingredients
  

  • 4 chicken breasts I marinated mine in elote seasoning—highly recommend!
  • 1 onion diced
  • 3 4 cloves garlic minced (or 1 tsp garlic powder)
  • 2 cans Rotel tomatoes
  • 1 can corn or 1½ cups frozen or fresh
  • 2 cans black beans rinsed and drained
  • 1 box 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Oil for sautéing

Optional Add-Ins:

  • 1 small can green chiles
  • ½ tsp smoked paprika
  • Fresh lime juice or zest
  • Chopped cilantro

Instructions
 

Cook the Chicken

  • Grill, bake, or sauté your marinated chicken breasts until cooked through (internal temp of 165°F). To bake the chicken breast, place them on a parchment-lined baking sheet and bake in a preheated 400°F oven for 30 minutes, or until the internal temperature reaches 165°F. Let rest, then shred or chop.

Sauté the Onion + Garlic

  • In a large pot, heat a drizzle of oil and sauté the onion until soft. Add garlic and your spices—let them bloom for 1–2 minutes.

Dump in the Good Stuff

  • Pour in your broth, tomatoes, corn, and beans. Stir everything together and let it simmer gently for 10–15 minutes so the flavors can come together.

Add Your Chicken

  • Once the chicken is cooked and shredded, stir it into the pot. Let the soup simmer for another 5 minutes.

Taste + Adjust

  • Add salt, pepper, or more seasoning to taste. If you like a little extra zing, squeeze in some lime juice or sprinkle with cilantro.

🌿 Serve It With Love

  • This soup is one of those "build-your-own-bowl" dinners my kids love. Here are our favorite toppings:
  • Crushed tortilla chips
  • Shredded cheese
  • A big scoop of sour cream
  • Diced avocado
  • Fresh lime wedges
  • More cilantro if you’re into it