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Chicken Tortilla Soup

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes




  • 2 whole boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 11/2 teaspoon cumin
  • 1 1/4 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup red bell pepper
  • 3 cloves garlic, minced
  • 1 can (10 oz. Can) Rotel Tomatoes And Green Chilies
  • 4 cups chicken stock
  • 3 tablespoons tomato paste
  • 4 cups hot water
  • 2 cans (15 oz. can) black beans, drained
  • 3 tablespoons cornmeal or masa


  • Fritos
  • diced avocados
  • sour cream
  • chopped cilantro
  • grated cheese


  1. Preheat oven to 375 degrees.
  2. Mix cumin, chili pepper, garlic powder, and salt.
  3. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  4. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  5. Heat 1 tablespoon olive oil in a pot over medium high heat.
  6. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add about a teaspoon more of the spice mix. Stir to combine, then add shredded chicken and stir.
  7. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer.
  8. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 10-15 minutes.
  9. Check seasonings, adding more if needed—add more chili powder if it needs more spice, make sure you add enough salt.
  10. Ladle into bowls and garnish with Fritos, avocado, sour cream, cheese, cilantro, etc.
  • Category: Soups/Chili