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This chicken tortilla soup recipe is easy, homemade, and satisfying. The perfect dinner for those cold nights. Add your favorite toppings and adjust the spice level to your liking! It freezes perfectly and keeps for lunches all week.

Chicken Tortilla Soup

Christina
This chicken tortilla soup recipe is easy, homemade, and satisfying. The perfect dinner for those cold nights. Add your favorite toppings and adjust the spice level to your liking! It freezes perfectly and keeps for lunches all week.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 cup white onion, diced (about 1 medium)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, diced (deveined and seeded)
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (32 ounce) low sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 and ½ cups frozen corn

Instructions
 

  • Heat the olive oil over medium heat in a 4 quart (or larger) pot or dutch oven. Add the olive oil. Once hot, sear the chicken on either side for 2-3 minutes. Remove from the pot and set aside.
  • Add the onion, peppers, jalapeño, garlic, Italian seasoning, salt, pepper, cumin, chili powder, paprika, and dried oregano. Stir and cook for 6-7 minutes as the vegetables soften up and let out some juices.
  • Increase the heat to medium-high. Add the tomatoes and chicken broth. Bring to a boil, then add the chicken back into the pot for 15 minutes (or until the internal temperature has reached 165°F.) Remove the chicken from the pot, shred, and place it back into the pot.
  • Reduce the heat to medium Stir in the beans and corn. Cook for 5 minutes. Serve immediately. Leftovers keep well for up to 5 days in the refrigerator.

Notes

  1. Make Ahead & Freezing Instructions: The soup can be frozen for up to 2 months. Allow the soup to cool completely before freezing.
  2. Chicken: You can use breasts or thighs for this recipe. The cook time will vary.
  3. Jalapeño: We like this spicy so we keep the seeds on. 
  4. Slow Cooker Option: Place all the ingredients in the slow cooker except the beans and corn. Cook on low for 6-8 hours or high for 4 hours. Remove the chicken from slow cooker and shred. Place the chicken back in the slow cooker and stir in the beans and corn. Allow it to cook for 1 hour.
Keyword chicken tortilla soup, soup
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