Chicken Tortilla Soup

Chicken Tortilla Soup

Time :

45 mins or 20 with an Instant Pot

Servings :


Recipe by :

Eunice Adu- Tutu, Dietetic Practicum Student

Dinner, Lunch, Soup


2 tbsp olive oil

1 large yellow onion, chopped

2 jalapenos, diced

4 garlic cloves, minced

1 tsp salt

2 tsp black pepper

1 tbsp chili powder

1 tbsp cumin

1 tbsp smoked paprika

2 cans of black beans, drained and rinsed

30 ounces, diced tomatoes

4 cups of chicken broth

4 cups of shredded chicken

1 ½ cups of frozen baby sweet corn, defrosted

½ cup chopped cilantro

1 cup of tortilla chips/strips


  1. Add 2 tablespoons of olive oil to a large soup pot over medium heat
  1. Add the onion, jalapenos, garlic, salt, and pepper, and cook for about 4 minutes, stirring consistently
  1. Stir in the chili powder, cumin, and smoked paprika or seasoning of choice 
  1. Mix in the black beans, tomatoes, and chicken broth 
  1.  Bring it to a boil and then turn it down to a simmer for 25 minutes
  1.  Add the corn, cilantro, and shredded chicken to the tortilla soup and cook for 10 minutes
  1.  Garnish with cilantro and tortilla strips


  • Place leftover into freezer-safe containers for up to 3 months 
  • To make it a vegetarian option, remove chicken and chicken broth, and use vegetable stock and add more black beans 
  • Buy roasted chicken from your local grocery store and use a fork to shred the chicken 
  • You can also make this recipe in an instant pot, just make sure to keep the lid off when sautéing vegetables.