30 Minute Chicken Tortilla Soup



This soup will warm you belly and soul.

Christopher Caceres, Staff Writer

Nothing is quite as satisfying as chicken tortilla soup. Made with shredded chicken breast, hearty black beans, nutritious vegetables, and a savory broth — this quick and easy recipe packs a nourishing punch and bursts with flavor.

Rather than going to a restaurant, practice social distancing by making this easy 30-minute recipe at home. Most ingredients get tossed into the pot all at once and before you know it this tasty, comforting soup.

Top this delicious soup with crispy homemade tortilla strips (yes, homemade), avocado, sour cream, lime, cilantro and cheese —lots of cheese— for a perfect Mexican-inspired dish that will leave you feeling warm on those chilly autumn nights.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 1 medium red bell pepper, diced
  • 5 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups low sodium chicken broth (or vegetable broth)
  • 2 boneless skinless chicken breasts
  • 15 ounce can tomato sauce 
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can low sodium black beans
  • 7 ounce can diced green chilies
  • 1 1/2 cups frozen corn (or canned)
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice


  • 2 cups tortilla strips or tortilla chips (direction for making your own tortilla strips at the end)
  • 1 medium avocado, diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup Greek yogurt (or sour cream)
  • Lime wedges 


  1. Heat oil in a large pot over medium high heat. Add in diced onion and bell pepper. Sauté for five minutes. Add in garlic, chili powder, cumin and paprika and cook for one minute.
  1. Pour in chicken broth and add in chicken breasts. Bring to a boil. Reduce heat to medium low, place lid over pot and simmer until chicken is cooked through, about 20 minutes.
  1. Remove chicken from soup, shred with a fork and return to the pot.
  1. Pour in tomato sauce, diced tomatoes, black beans, chilies and corn. Return soup to a simmer. Let simmer for at least 15 minutes. Note: The longer you allow the soup to simmer, the richer the flavor will become.
  1. A few minutes before serving, turn off heat and stir in cilantro and lime juice. Season with salt, to taste. 
  1. Garnish with homemade tortilla strips, diced avocado, cheese, lime wedge and yogurt.

How do I make tortilla strips, you ask?

It may sound like something reserved for fancy restaurants and abuelitas, but it’s actually SUPER easy. While the soup is simmering, cut corn tortillas into small strips, sauté on a pan in a tablespoon of olive oil until crispy. Drain on a paper towel-lined plate and season them with salt — you’re welcome!

Chicken tortilla soup only gets better with time. It will last in the fridge for up to 5 days in a resealable container. Just reheat in pot over medium high heat and serve. Enjoy!