| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- One 14.5-ounce can fire-roasted diced tomatoes
- One 14.5-ounce can black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves
- One 8-inch flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted, sliced
- 1 cup shredded Monterrey cheese
Instructions
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
- Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
- Add lime juice and fresh cilantro to the pot.
- In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 506 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 47 g |
| Cholesterol | 122 mg |
| Sodium | 1459 mg |
Reviews
I made this for the first time in my family. Loved it. I did add salsa which I don’t see listed plus Italian seasoning, cumin, and chili powder. I will definitely make this again soon!
This is a great base recipe; I make it all the time. I use rotisserie chicken to keep things simple and do add in spices (chili powder, ancho chili powder, cumin, Italian seasoning), and then add corn as well. The family loves it.
I loved it ❤️❤️
Followed the recipe exactly (well, I did have to add a good amount of salt. This recipe doesn’t have salt?) and this soup was delicious! Sounds very odd to just “grill” the flour tortillas (I just put mine over the stove top fire) but it is surprisingly delicious! I loveeee lime so 2 limes was perfect! Used both jalapeños and it was a good kick, not too spicy. And the avocado on top was the cherry on top! I don’t like cheese with most Mexican dishes so I didn’t add any and I absolutely love this soup! It’s like fajitas in soup form 🙂 just a simple, delicious meal. It might not knock your socks off, but I found it to be a good staple meal for something warm and delicious
We couldn’t get enough! Even my kids loved it.
That’s not how Mexican chicken soup is made…!!
Wonderful! I added a can of fire roasted corn to the pot as well as cumin and chili powder, 20 minutes is more than enough to cook the chicken.
I used a poblano pepper instead of jalapenos. The soup turned out smokey delicious!
This is my go to for Tortilla Soup. Granted, I am not the best chef in the kitchen, fairly short on time most days to get anything homemade on the table, but this recipe is easy and you can tweak it as you like, I don’t, bc I would prob screw it up if I deviated from the recipe. I like a lot of Trisha Yearwood’s recipes. Easy for a challenged cook like me. Everyone in my home loves the recipe as well. Beats anything at a restaurant.
Fabulous ingredients, phenomenal taste Thank you Danny & Food Network