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+ servings

Chicken Tortilla Soup

Course Soup
Cuisine Mexican
Keyword beans, chicken, gluten-free, tortillas
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 491kcal


  • 1 teaspoon cumin, ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 pound chicken breast
  • 1 medium onion
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 1 tablespoon diced green chilies, canned
  • 2 cup chicken broth, low-sodium
  • 1/4 cup tomato paste, canned
  • 2 cup water
  • 15 ounce black beans, canned
  • 1/8 cup cornmeal, yellow


  • 8 medium tortillas, corn
  • 1 cup sour cream
  • 1 medium onion, red
  • 1 medium avocado
  • 1 cup salsa
  • 1/2 cup cheddar cheese, shredded

Serve With

  • 2 cup pineapple


  • Preheat oven to 375°F.
  • Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil over chicken breasts, then sprinkle a small amount of spice mix on both sides. Set the remaining spice mix aside.
  • Place chicken breasts on a baking sheet and bake for 20-25 minutes or until chicken is cooked through and no longer pink. Shred with 2 forks, then set aside.
  • Chop onion and peppers, mince garlic, and drain and rinse beans; set aside.
  • Heat remaining olive oil in a pot over medium high heat. Add onions, bell peppers, and garlic. Begin cooking then stir in the rest of the spice mix and the shredded chicken.
  • Pour in tomatoes, green chiles, broth, tomato paste, hot water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more as needed/desired.
  • Cut tortillas into thin strips, 2-3 inches long. Gently stir them into the soup about 5 minutes before serving.
  • Ladle soup into bowls, then top with sour cream, diced red onion, diced avocado, salsa, and shredded cheese as desired. (The garnishes really help make this soup delicious!)
  • Serve with pineapple on the side.


Calories: 491kcal | Carbohydrates: 56g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 1025mg | Fiber: 15g | Sugar: 15g