This chicken tortilla soup is easily one of the most flavorful soups I’ve ever had. What makes it even more satisfying is that it takes less than an hour to prepare. The jalapeños add the perfect amount of heat and the onions and garlic add a savory richness that is rare for broth-based soups.


  • 2 tablespoons vegetable oil (will need more if frying your tortilla strips. See NOTE)
  • 1 small yellow onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapeños, finely diced, seeds removed
  • 6 cups low-sodium chicken broth (homemade, if you have it)
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, cut into thin strips, grilled or fried (see NOTE)
  • 1 avocado, pitted and sliced


  1. Heat vegetable oil over medium heat in a large saucepan Add the onions and cook for 2-3 minutes, until softened. Add the garlic and jalapeños and cook for another minute. Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil.
  2. Once at a boil, lower heat to simmer and add your chicken breasts. Cook the chicken for 25 to 30 minutes. Once chicken is cooked, remove from pot. When cool enough to handle shred it and set it aside.
  3. Add lime juice and cilantro to the pot. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, tortilla strips, avocado, and shredded cheese.

NOTE: We prefer fried tortilla strips in this soup because it adds a super satisfying crunch. To fry, heat 2-3 inches of vegetable oil over medium-high heat in a saucepan until oil is 350°F. Put one tortilla strip into the oil to test if it’s hot enough (tortilla should sizzle when you put it in.) Carefully add one layer of tortilla strips (about half of the total) to the oil. Use a wire skimmer or slotted spoon to stir the tortillas and keep them submerged until golden brown, about 3 minutes. Using the skimmer or slotted spoon, remove the tortillas, letting most of the oil drain back into the pot and place on towel-lined plate. Salt immediately. Repeat as necessary.


Yields: 4 to 6 servings

January 04, 2018