Chicken Tortilla Soup

Throw in a pot tortilla soup!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 42 minutes
Course dinner, lunch
Cuisine Mexican
Servings 4 people


  • 2 jalapenos you can remove seeds if sensitive to spice
  • 1 white onion
  • 1 green bell pepper
  • 2 tbsp minced garlic
  • 15 oz black beans
  • 14 oz rotel diced tomatoes
  • 48 oz chicken broth
  • 4 oz diced green chilies
  • 1 pound boneless chicken breast
  • juice from 2 limes
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper

For toppings

  • sour cream
  • cilantro
  • avocado
  • shredded cheese


  • In a pot, heat oil or cooking spray and add your diced jalapeños, onion and bell pepper with garlic. Cook for 3-4 minutes.
  • Add in your rotel, beans and green chilies with chicken broth and bring to a boil.
  •  Once boiling add in chicken breasts, paprika, cayenne and cumin. Bring heat to a simmer and cook for 25-30 min. 
  • Remove chicken once it is cooked and let it cool until you are able to shred.
  •  Add lime and cilantro to pot and then add chicken back to pot.
  • Serve over cheese, tortilla chips or grilled tortilla strips, top with avocado, sour cream & lime.
Keyword cold weather, dinner recipe, easy dinner, mexican food, soup, tortilla soup
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