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Chicken Tortilla Soup

Total Time 1 hr 30 mins
Cuisine American
Servings 8


  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 chicken breast boneless, skinless
  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion diced
  • ½ cup green bell pepper diced
  • ½ cup red bell pepper diced
  • 3 cloves garlic minced
  • 1 10oz can Rotel tomatoes
  • 4 cups chicken broth low sodium
  • 4 cups hot water
  • 3 tbsp tomato paste
  • 2 15oz cans black beans drained and rinsed
  • 1 15oz can whole kernel corn drained
  • 3 tbsp cornmeal
  • 5 corn tortillas small


  • Preheat oven to 375° F. Prepare a baking sheet with parchment paper or cooking spray.
  • Mix cumin, chili powder, garlic powder and salt. Coat chicken breast with 1 tablespoon of olive oil. Sprinkle chicken breast with 1-2 teaspoons of spice mix. Place chicken on prepared baking sheet and bake until cooked all the way through, 15-20 minutes. Remove from oven and cut into cubes. Set aside.
  • n a large Dutch oven, over medium-high heat, add 1 tablespoon olive oil, onion, green and red pepper and cook until onions soften and begin to color, about 5 minutes. Add remaining spice mix and stir to combine.
  • Add garlic and cook for about 30 seconds more, then add Rotel tomatoes, cubed chicken (along with any accumulated juices), chicken broth, hot water and tomato paste.
  • Stir to combine and bring mixture to a boil. Reduce heat to low and simmer for about 20 minutes. Add black beans and corn.
  • Mix the cornmeal with ½ cup water and add the mixture to the pot while stirring and continue to simmer the soup for another 10-15 minutes, stirring occasionally. Adjust salt and seasoning to taste.
  • Cut the tortillas into 2-3 inch uniform strips. Add most of them into the soup just before serving. Top individual bowls with remaining tortilla strips.
Keyword GF, Soups/Stews
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