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Chicken Tortilla Soup


1 Tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 pound chicken breast

20 ounce can crushed tomatoes

32 ounces chicken broth

14 ounce can black beans, drained and rinsed

14 ounce can corn, drained and rinsed

2 tablespoons cilantro

1 lime, juiced (about 2 tablespoons)

Salt and pepper to taste


Diced avocado

Sour cream

Tortilla Strips

Shredded cheddar cheese


1. Heat oil in a pot over medium heat. Add onion, garlic, jalapeno, and sauté until softened.

2. Add whole chicken breasts, corn, beans, chili powder, cumin, cilantro, pollo asada seasoning, crushed tomatoes, and chicken broth. Bring to a boil and simmer for 30 minutes.

3. Remove chicken from the pot and shred it. Add the chicken back into the pot and simmer another five minutes. Then add the lime juice.

4. Serve the soup with the desired toppings.


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