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Chicken Tortilla Soup

This hearty Chicken Tortilla Soup is super flavorful, filled with delicious chicken, tomatoes, peppers, black beans and garnished with crispy tortilla chips and avocado.

Chicken Tortilla Soup |


Chicken Tortilla Soup is my favorite comfort food! Chicken, tomatoes, beans, and other good-for-you ingredients are simmered in a delicious and slightly spicy broth. is Easy to make and an absolute crowd-pleaser. The soup is very easy to make and it’s an absolute crowd-pleaser. 

Since I have not been the nicest thing to come near your waistline these past few days, tempting you with Oatmeal Chocolate-Covered Raisin Cookies and Spicy Hot Chocolate Mocha, today I decided to share a little somethin’ on the lighter side.

If pasta holds the number ONE spot for most requested foods in this house, then soup comes to a very, very close second. And it doesn’t have to be 45 degrees out, or less. Oh no. It can be 95 degrees and my husband will still ask me to make soup.

I can’t blame the dude. I make killer soups. I DO! 

This Chicken Tortilla Soup has been on rotation for the past 3 years – we can’t get enough of it!

Chicken Tortilla Soup |

The collection of soups on my blog isn’t too extensive, and nowhere near the amount of soup recipes that I come up with, but the few that are on here are pretty much the bestest…est.

There’s that Roasted Tomato Soup – INCREDIBLE! Then the Slow Cooker Leek and Potato Soup – which, by the ways, was featured on OPRAH.COM! Boooyah! I also have a Slow Cooker French Onion Soup on here – AHmazing!

All this soup-making has a lot to do with the fact that I love to just sit above the stove and stir on… I also pretend like I’m SO busy with the soup (because I don’t wanna be bothered during that quiet time in the kitchen), thus I stand there even longer not doing anything, just stirring. And enjoying the smell of all the goodness that I’ve put in the pot.

Know what the secret is to a great soup? Homemade stock. That’s all. Chicken stock, or veg stock, or beef stock… so long as you made it. That’s the key. Ask your mom. I bet you 500 BUCKS (internetS money) she will agree.

Chicken Tortilla Soup |

And, without further ado, I present to you comfort food in a bowl. Rock on!


Chicken Tortilla Soup |

Chicken Tortilla Soup

Katerina | Diethood
This hearty Chicken Tortilla Soup is super flavorful, filled with delicious chicken, tomatoes, peppers, black beans and garnished with crispy tortilla chips and avocado.
Servings : 6
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs


  • 1- pound boneless skinless chicken breasts (You can also just use cooked rotisserie chicken or leftover cooked chicken breasts)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and fresh ground pepper , to taste
  • 3 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion , thinly sliced
  • 1 large carrot , sliced into thin rounds
  • 1/4 cup chopped parsley or cilantro
  • salt and fresh ground pepper , to taste
  • 1 jalapeno , sliced into thin rounds
  • 1 red pepper , sliced into thin rounds
  • 3 garlic cloves , minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 6 cups chicken broth
  • Crushed Tortilla Chips
  • Avocado Slices


  • Preheat oven to 375.
  • Place chicken breasts in a large mixing bowl and season with garlic powder, chili powder, salt, pepper, parsley and olive oil; mix until well combined.
  • Transfer chicken breasts to a baking dish in one layer.
  • Bake for 35 to 40 minutes, or until thoroughly cooked.
  • In the meantime, work on the soup.
  • Heat olive oil and butter in large soup pot over medium-low heat.
  • Add onions, carrots and parsley, and season with salt and pepper.
  • Cook for 6 to 8 minutes, or until vegetables are tender, stirring frequently.
  • Stir in peppers and garlic and continue to cook for another 5 minutes, or until peppers are tender.
  • Take out the cooked chicken and cut it into cubes.
  • Transfer chicken cubes to the soup pot.
  • Stir in tomatoes and black beans and season with chili powder, paprika, and cumin. 
  • Add chicken stock and bring to a boil over medium-high heat.
  • Turn down to a simmer and continue to cook for an additional 10 minutes.
  • Taste for salt and pepper; adjust accordingly.
  • Garnish with tortilla chips and avocado slices.
  • Serve.


Calories: 263 kcal | Carbohydrates: 8 g | Protein: 21 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 58 mg | Sodium: 206 mg | Potassium: 614 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2910 IU | Vitamin C: 37.4 mg | Calcium: 30 mg | Iron: 1.2 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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20 comments on “Chicken Tortilla Soup”

  1. What a fabulous soup and perfect for the chilly weather we had move in last night. This would warm me up!

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    Maria | Pink Patisserie

    This is such a beautiful bowl of goodness. I agree with you on the homemade stock too! It’s pure gold!

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    Emily @ Life on Food

    This is one of my favorite soups. I love the big chunks of chicken, veggies and especially the avocados.

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    Nami | Just One Cookbook

    I always want to make chicken tortilla soup and after seeing this I know that I really really want to give it a try very soon. Looks so good! My hands and feet start to feel cold and this is so inviting and comforting!

  5. Gosh I haven’t had this in a long time and yours looks super inviting. Guess what we’re having soon!

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    Gintare @Gourmantine

    Oh, this is wonderful for this time of the year, now that the evenings are getting colder and colder!

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    Chung-Ah | Damn Delicious

    This soup looks so cozy and comforting! I’m sure it’ll be on rotation at our house too!

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