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Chicken Tortilla Soup

A super quick & easy recipe that you will love to prepare on a cold Fall or Winter's night.
Prep Time 15 mins
Cook Time 1 hr
Course Soup
Cuisine Tex Mex
Servings 6 people


  • Cutting Board & Chef Knife
  • Large Pot
  • Food Blender


  • 2 Tbsp Avocado Oil
  • 2 Chicken Breasts
  • 1 quart Chicken Stock
  • 1 30 oz can Fire Roasted Tomatoes
  • 1 Yellow Onion large dice
  • 1 Red Bell Pepper large
  • 1 Yellow Bell Pepper large dice
  • 1 Jalapeno Pepper large dice
  • 2 cloves Garlic minced
  • 1 1/2 Tbsp Ground Cumin
  • 1 1/2 Tbsp Chili Powder
  • 1 1/2 Tbsp Green Ancho Powder
  • 1/2 tsp Onion Powder
  • 1 15 oz can Black Beans drained & rinsed
  • 1 Lime juiced
  • 2 Tbsp Fresh Cilantro chopped

Optional Toppings

  • 3 Corn Tortillas cut into strips & fried
  • Avocado diced
  • Sour Cream
  • Mexican Blend Cheese
  • Cotija Cheese
  • Pickled Jalapenos
  • Crispy Corn Tortilla Chips
  • Cilantro chopped


  • 2 cup Leftover Chicken Tortilla Soup warmed up
  • 1/2 cup Tortilla Chips
  • 2 Eggs over easy or sunny-side up
  • 1/2 Avocado optional
  • Fresh Cilantro optional


  • First, begin by preheating the oven to 425 degrees F.
  • Cut the onion, bell peppers and jalapeno pepper into large pieces and toss with 1 Tbsp avocado oil and a sprinkle of salt & pepper. Spread evenly onto a baking sheet.
  • Roast the veggies in the oven until they are visibly charred, about 25-30 minutes.
  • Heat 1 Tbsp avocado oil in a large pot over medium heat. Add the charred vegetables along with the garlic. *Keep a close eye on the garlic as it burns quickly.*
  • Then, add the fire roasted tomatoes along with their juices, chicken stock, cumin, chili powder, ancho powder and onion powder.
  • Bring the soup to a rolling simmer and then add the chicken breast directly to the pot.
  • Cook the soup for 45-60 minutes.
  • Remove the chicken breast from the pot and transfer to a cutting board. Shred with two forks.
  • Transfer the soup to a blender and blend until smooth. Return the soup to the pot.
  • Add the shredded chicken along with the drained & rinsed beans to the soup. Cook the soup for an additional 10 minutes.
  • Add the lime juice, freshly chopped cilantro and season with salt and pepper to taste.
  • Garnish with optional toppings. Bon Appetit!
  • *To fry the tortilla, heat 1-2 Tbsp avocado oil in a small frying pan over medium high heat. Cook the tortilla in the oil for 1-2 minutes per side. Remove and let drain on a paper towel-lined plate. Sprinkle with a touch of salt.* 


  • Heat the leftover soup in a pot on the stove.
  • Add the 1/2 cup tortilla chips to the soup and allow to soak and soften.
  • In the meantime, fry two eggs over easy or sunny-side up.
  • Bowl the soup and top with the eggs, avocado, cilantro and other additional toppings you enjoy!


For a vegetarian version, simply omit the chicken.