Chicken Tortilla Soup

Oh boy is it soup weather! Plus my lil’ sis wanted some tortilla soup for her birthday yesterday. Well I am a firm believer in giving people what they want for their birthdays. Especially my sister who is also a super Auntie! It was a success which means, yes indeed I will be making it again!! It was super easy and fast. It also had the perfect amount of spice. Definitely add the lime as it just adds a nice pop of flavor that really compliments the spices.


Chicken Tortilla Soup – adapted by Sunset Magazine, December 2012



  • 1 qt. reduced-sodium chicken broth
  • 1 1/2 pounds boned, skinned chicken thighs, cubed {I used boneless breasts as it is what I had on hand}
  • 1/2 white onion, chopped
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 to 1 serrano chile, halved and sliced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 2 cups coarsely crushed corn tortilla chips, divided
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup cilantro leaves
  • Lime wedges


  1.  Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.
  2.  Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

This is a super quick go to meal on a busy night. You could also make it with rotiserre chicken if you are short on prep time. The soup came together in about 30 minutes including the time it took me to cook the chicken in my Forman Grill prior to adding it the broth.

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