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Chicken Tortilla Soup

Course Soup
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people



  • 2 whole Chicken Breasts skinless, boneless
  • 2 tbsp Olive Oil
  • 1 tbsp Cajun Seasoning
  • 1/2 tsp Salt
  • 1 cup Onion diced
  • 1/2 cup Yellow Bell Pepper diced
  • 1/2 cup Red Bell Pepper diced
  • 3 Garlic cloves Minced
  • 1 28 oz. can whole tomatoes
  • 4 cups Low Sodium Chicken Stock
  • 3 tbsp Tomato Paste
  • 4 cups Hot Water
  • 1 19 oz. can Black Beans Rinsed & drained


  • Tortilla chips
  • Plain Greek Yogurt
  • Diced Avocado
  • Diced green onions
  • Grated Cheddar Cheese
  • Cilantro


  1. Preheat oven to 375 degrees 

  2. Mix 1 tbsp. Cajun seasoning and 1/2 tsp salt 

  3. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a generous amount of spice mix on both sides.

  4. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.

  5. Use two forks to shred chicken. Set aside.  

  6. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, yellow pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix.

  7. Stir to combine, then add shredded chicken and stir.

  8. Using your hand, squish each tomato into the pot. I know it’s messy…but hey, from scratch recipes usually are 🙂 Pour in the rest of the tomato juices.

  9. Add chicken stock, tomato paste, water, and black beans.

  10. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. 

  11. Check seasonings and add more if needed. Don’t under-salt!

  12. Cook for another 30 minutes.

  13. Turn off heat and allow to sit for 20 minutes. Meanwhile prep the toppings!