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Mexican Chicken Tortilla Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A flavorful and hearty soup combining tender chicken, vegetables, and spices, perfect for a comforting meal.

Ingredients

Vegetables and aromatics

  • 2 tablespoons olive oil
  • 1 cup celery (chopped finely)
  • 1 cup onion (chopped finely)
  • 1 tablespoon garlic minced
  • 1 tablespoon jalapeño (deseeded & minced) (omit for less spicy)

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Main ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1 15 oz can diced tomatoes (no salt added)
  • 48 oz low/no salt chicken broth
  • 1 15 oz can black beans (rinsed & drained, no salt added)
  • 1.5 cups corn (frozen or fresh)

Instructions 

  • Heat olive oil in a large pot over medium heat. Add chopped celery, onion, garlic, and jalapeño; cook until vegetables are softened.
  • Add spices (chili powder, cumin, black pepper, salt) and cook for 1 minute to release flavors.
  • Add chicken breasts, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
  • Remove chicken, shred it, and return to the soup. Stir in black beans and corn; cook for another 5 minutes.
  • Serve hot, garnished as desired.

Notes

For less spice, omit the jalapeño or reduce the amount.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Mexican
Keyword: Chicken