This easy Chicken Tortilla soup recipe is so delicious! It tastes even better than what you order at restaurants. Plus it is healthier! You can even cook the chicken and chop the onion ahead of time. Adjust the heat by adding in more or less jalapenos. Garnish with fresh avocado, crushed tortillas, Monterey jack cheese and sour cream.

This soup is great the next day too! Remember to watch your portion sizes not only of the soup, but all the extras.


  • 3 boneless chicken breast halves
  • 1 onion, diced
  • 2 tablespoons of minced garlic (3 cloves garlic)
  • 2 tablespoons olive oil
  • 2 teaspoons ancho chili powder (can substitute chili powder)
  • 2 teaspoons cumin
  • 2 (10 oz) cans of rotel (can substitute a 28oz can of diced tomatoes or jar of salsa)
  • 3 (10.5 ounce) cans reduced-sodium chicken broth
  • 2 tablespoons of chopped jalapenos
  • 1 (15oz) can whole corn kernels, drained
  • 1 (4 oz) can chopped green chiles
  • 1 (15 oz) can reduced-sodium black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • lime juice (optional)
  • tortilla chips (Mission brand has baked and gluten-free tortilla chips)
  • sliced avocado
  • shredded reduced-fat Monterey Jack cheese
  • reduced-fat sour cream


  1. In a large pot, add 1 T olive oil and sauté the diced onion until soft. Add in the minced garlic and can of drained corn. Stir.
  2. Add cumin, ancho chili powder, chicken broth, rotel, green chilis and jalapeno. Stir and simmer.
  3. While soup is simmering, cook the chicken breasts in olive oil over medium heat. Remove from heat. Shred the chicken.
  4. Add shredded chicken to soup. Stir.
  5. Add can of drained beans and 1/2 of the cilantro to the soup mixture and simmer for at least 15 minutes.
  6. Ladle soup into individual serving bowls. Garnish with tortilla chips, avocado slices, fresh cilantro, Monterey jack cheese, sour cream and a splash of lime juice. Enjoy!
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