Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is packed with tender chicken, black beans, corn, peppers and fire-roasted tomatoes, all simmered together with aromatic spices. Topped with crispy tortilla strips, creamy avocado and fresh coriander, it’s a comforting and satisfying meal that brings a taste of Mexico to your table.


  • 1 lb. boneless, skinless chicken breasts
  • 1 (15 oz.) can black beans, rinsed
  • 1 cup frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 (15 oz.) can fire-roasted tomatoes
  • 1/4 cup freshly chopped coriander, plus extra for garnish
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chilli powder
  • 1 teaspoon kosher salt
  • 2 cups low-sodium chicken stock
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon extra virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, to serve
  • Sour cream, to serve
  • Lime slices, to serve

Method of cooking:

In a large saucepan or Dutch oven, heat the extra virgin olive oil over a medium heat.

Add the chicken breasts and cook until golden brown on both sides, about 6-7 minutes per side. Remove the chicken from the pan and set aside.

In the same pan, add the chopped white onion and bell pepper. Cook until soft, about 5 minutes.

Add the chopped garlic, ground cumin and chilli powder. Cook for a further 1-2 minutes until fragrant.

Add the low-sodium chicken stock, fire-roasted tomatoes (with their juice), rinsed black beans and frozen corn.

Return the chicken breasts to the saucepan. Bring to the boil, then reduce the heat and simmer for about 20 minutes or until the chicken is cooked through and the flavours are well combined.

Remove the chicken breasts from the pan and shred with two forks.

Return the shredded chicken to the pot and stir in the 1/4 cup freshly chopped coriander. Season to taste with kosher salt.

While the soup is simmering, preheat the oven to 350°F (175°C).

Spread the tortilla strips on a baking sheet and bake until crisp, about 10-15 minutes, turning halfway through.

Pour soup into bowls and top with shredded Monterey Jack cheese, crispy tortilla strips, sliced avocado and a dollop of sour cream.

Garnish with additional freshly chopped coriander and serve with lime wedges to squeeze over the soup.

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