Chicken tortilla soup topped with sliced avocado and parsley in a brown bowl with a brown towel behind on a wooden surface

Chicken Tortilla Soup

Make a warm and hearty Chicken Tortilla Soup with a tomato base, shredded chicken, and other delicious toppings with a hint of Tex-Mex flavor.
Course Main Dish
Cuisine American
Keyword chicken, soup, tomato
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6 cups
Calories 274kcal
Author Stephanie Lynch



  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 1 yellow bell pepper chopped
  • 3 cloves garlic minced
  • 28 oz whole tomatoes peeled
  • 4 cups chicken broth
  • 3 tbsp tomato paste
  • 4 cup water
  • 19 oz black beans drained and rinsed


  • Boil the chicken until it is cooked through, then shred
  • Meanwhile, prepare your vegetables by chopping the onion and pepper and mince the garlic
  • In a large stockpot, heat 1 tbsp of olive oil over medium-high heat
  • Add the onions, pepper, and garlic. Sprinkle it with the cajun seasoning and sauté for about 5 minutes, until the onions are translucent
  • Add the shredded chicken to the pot and stir
  • Place the whole tomatoes in the pot
  • Use the spoon to gently press them against the edges to squish (Or use your hands to squeeze the tomatoes as you put them in the pot)
  • Pour in the juice from the tomatoes (if you haven't already), the chicken broth, tomato paste, water, and black beans
  • Bring everything to a boil, then reduce to a simmer
  • Cook uncovered for about 1 hour and 15 minutes, stirring occasionally
  • Turn off the heat and allow the soup to cool for about 20 minutes
  • Prep the toppings while the soup cools
  • Serve warm with desired toppings


Serving: 1cup | Calories: 274kcal | Carbohydrates: 31g | Protein: 26g | Fat: 5g | Cholesterol: 48mg | Sodium: 740mg | Potassium: 1178mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 69.3mg | Calcium: 66mg | Iron: 3.2mg