Chicken Tortilla Soup

Chicken Tortilla Soup

Warm yourself to the bones with this spicy and flavorful Mexican soup.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 bowls



  • 2 chicken breasts, boneless, skinless (Or use 2 cups shredded chicken)
  • 1 tbs paprika
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 medium onion, diced (Keep 1/4 cup separate to use for garnish)
  • 3 garlic, minced
  • 1-2 jalapeños, chopped
  • 1 tsp cayenne
  • 1 tsp Mexican oregano
  • 15 oz black beans
  • 15 oz corn (Or hominy)
  • 10 oz crushed tomato with chilis
  • 3 tbs tomato paste
  • 6 cups broth
  • 3 tbs corn meal
  • 1/4 cup water
  • Olive oil
  • Salt and pepper, to taste


  • 4 corn tortillas, cut into strips
  • 1 avocado, diced
  • 1/4 cup cilantro
  • 1/4 cup onion
  • 1/2 cup Monterrey jack cheese
  • Lime wedges


  • Preheat oven to 375 F.
  • Combine paprika, chili powder, cumin, and garlic powder in a small bowl.
  • Drizzle chicken breast lightly with olive oil, then sprinkle on spice blend. Set aside what isn't used. Add a little salt and pepper if desired.
  • Bake until chicken is done, about 20 minutes. When cool enough to handle, shred then set aside.
  • Heat 2 tbs olive oil over medium heat. Once warm, add onion and cook until soft, about 5 minutes.
  • Add the garlic and jalapeño, and cook for another minute.
  • Add what remains of the spice blend, as well as cayenne, oregano, salt, and pepper, if desired.
  • Stir in beans, corn, tomatoes, and tomato paste, then cook for about a minute.
  • Add broth then bring the soup to a boil. Reduce to a simmer, then add the shredded chicken. Simmer for 30 minutes.
  • Mix cornmeal with water then pour into the soup. Taste the soup to gauge the seasoning and add what you'd like. Let simmer another 10 minutes.
  • Turn off heat and let rest about 15 minutes before serving. Prep the toppings.
  • Add the tortilla strips to the soup, then serve topped with your favorite topping combinations!


Try it with fresh cornbread in place of tortilla strips.