Chunky Chicken Tortilla Soup

Chunky Chicken Tortilla Soup: A Hearty Fiesta in Every Bowl

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Get ready for a flavor-packed journey with our Chunky Chicken Tortilla Soup – a comforting blend of spices, tender chicken, and a burst of freshness. This hearty soup is not just a meal; it’s a fiesta in a bowl. In this detailed guide, we’ll explore the vibrant world of this soup, covering everything from essential ingredients to cook’s notes and providing keto and low-carb versions for those with specific dietary preferences.

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pound chicken breast
  • 20 ounces canned crushed tomatoes
  • 4 cups chicken broth
  • 15-ounce can of black beans, drained and rinsed
  • 1 cup corn, drained and rinsed
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • Salt and black pepper to taste

Crispy Tortilla Strips

  • 6 corn tortillas (or any tortilla)
  • 1 tablespoon olive oil
  • Pinch of salt


1. Sauté Aromatics

In a large pot over medium heat, heat olive oil. Add chopped onions, minced garlic, and diced jalapeno pepper. Sauté until onions are translucent and fragrant.

2. Spice it Up

Stir in ground cumin and chili powder, letting the spices toast for a minute to release their flavors.

3. Cook Chicken

Add chicken breast to the pot and cook until browned on the outside. This step adds a depth of flavor to the soup.

4. Simmer with Tomatoes and Broth

Pour in crushed tomatoes and chicken broth, bringing the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes until the chicken is fully cooked.

5. Shred Chicken

Remove the cooked chicken from the pot, shred it using two forks, and return it to the simmering broth.

6. Add Beans, Corn, and Freshness

Stir in the black beans, corn, chopped cilantro, and lime juice. Season with salt and black pepper to taste.

7. Make Crispy Tortilla Strips

While the soup simmers, preheat your oven to 375°F. Cut tortillas into thin strips, toss with olive oil and a pinch of salt, and bake until crispy.

8. Serve and Enjoy

Ladle the Chunky Chicken Tortilla Soup into bowls, topping each serving with a handful of crispy tortilla strips. Garnish with additional cilantro and lime wedges if desired.

Cook’s Notes

  • Spice Level: Adjust the jalapeno and chili powder quantities to control the spice level according to your preference.
  • Protein Alternatives: Swap chicken for shredded rotisserie chicken, turkey, or even add cooked shrimp for a seafood twist.


Keto Version

Replace black beans and corn with low-carb alternatives like cauliflower and zucchini. Ensure the crushed tomatoes have no added sugars.

Low-Carb Version

Opt for a lower-carb bean variety, such as black soybeans, and use fewer tomatoes to reduce carb content.

Frequently Asked Questions (FAQs)

Can I use pre-cooked chicken?

Certainly! Use pre-cooked chicken to save time. Add it during the final stages of simmering to absorb flavors.

How can I make it spicier?

Leave the jalapeno seeds or add a pinch of cayenne pepper for an extra kick.

Can I freeze this soup?

Absolutely! Freeze in airtight containers for up to three months.

What toppings can I add?

Get creative with toppings like avocado, shredded cheese, or a dollop of sour cream.

Is this soup suitable for meal prep?

Yes, it’s an excellent option for meal prepping. Store the soup and tortilla strips separately to maintain crunch.

healty meal, low carbs meals, keto meal

Our Chunky Chicken Tortilla Soup is a celebration of vibrant flavors and textures, making it a go-to for gatherings or cozy nights at home. Whether you stick to the classic recipe or opt for keto or low-carb variations, this soup promises a bowl full of satisfaction. Embrace the warmth and heartiness of this fiesta-inspired creation – your taste buds will thank you! Enjoy the wholesome goodness of Chunky Chicken Tortilla Soup, where every spoonful is a taste of culinary delight.

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