Zesty Chicken Tortilla Soup

chicken tortilla soup|

5 from 1 reviews


  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 onion, chopped
  • 4 corn tortillas, cut into thin strips
  • 1 lb chicken breast, cubed
  • 2 15 oz cans diced tomatoes
  • 15 oz cooked black beans
  • 1 tbsp vegetable oil
  • 2 cups corn kernels (frozen or fresh)
  • 2 jalapeno peppers, seeded and diced (optional)*
  • 4 cups low sodium chicken broth**
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • for toppings (optional):
  • 1/2 red onion, finely diced
  • diced tomato
  • shredded cheese of your choice
  • sliced avocado
  • sour cream
  • tortilla chips
  • pepitas
  • cilantro


  1. In a large pot, heat oil on medium high. Add onion and sauté until translucent, about 2 minutes. Add the peppers and sprinkle in salt. Cook until vegetables become tender, about 3-5 minutes.
  2. Add chicken and cook until fully cooked, and juices run clear, about 5 minutes.
  3. Add cumin, paprika, garlic powder and cayenne pepper and stir scraping the bottom of the pan. Add in tomatoes and jalapeno peppers, stirring to incorporate.
  4. Add black beans and chicken broth, bring to a boil and reduce to simmer. Add corn kernels. Cover pot and let simmer for 20 minutes.
  5. Add tortilla strips. They will start to soften into the liquid. Recover pot and continue simmering for 20-30 more minutes, stirring occasionally.
  6. Take off heat and serve immediately with toppings of choice.


*canned green chilies may be substituted
**2 chicken bouillon cubes may be substituted, dissolved in 4 cups of hot water (adjust the salt accordingly)