Chicken Tortilla Soup


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easy Chicken Tortilla Soup recipe

Chicken Tortilla Soup is a quick and easy weeknight dinner. Filled with beans and slightly spicy peppers, this simple meal is full of great flavors.

Maybe it has something to do with the tortilla chips and cheese that we pile over the top, but this soup is always a hit both with or without all of the toppings.easy Chicken Tortilla Soup recipe

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Chicken Tortilla Soup

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Servings: 4 servings (doubles nicely)


  • 1 lb chicken breast diced into 3/4" pieces
  • 2 tablespoons coconut oil or light flavored olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 medium yellow onion chopped, about 1/2 cup
  • 3 garlic cloves minced
  • 1/4 cup minced cilantro
  • 1 large poblano pepper diced small, about 1/3 cup
  • 1 14 ounce can fire roasted tomatoes
  • 1 1/2 cups cooked white or black beans  or (1) 14 ounce can, drained and rinsed
  • 4 cups chicken broth or (2) 15 ounce cans
  • 1 tablespoon fresh lime juice about half a lime's worth
  • additional salt and pepper to taste
  • Toppings: tortilla chips shredded cheese, diced avocado, lime wedges, minced cilantro


  • Warm the oil in a large pot over medium heat. Add the chicken, stir to coat and season with salt and pepper. Cook the chicken, stirring or turning as needed, for 2-3 minutes, until lightly browned on all sides. (The inside of the chicken should still be a little bit pink.) Add the onion, garlic and pepper and cook 2-3 minutes until the onions turn clear.
  • Add the tomatoes, beans, chicken broth, cilantro and lime juice. Simmer for 30 minutes. Scoop into bowls and serve with the toppings of your choice. Enjoy!


Canned or frozen green chile can be swapped for the fresh poblano pepper, if it is unavailable. Also, the lime juice makes an enormous difference in this recipe. If you are unsure of the lime, feel free to serve the soup with lime wedges on the side, so that the amount can be adjusted for individual tastes.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    This is so delicious. Just made it tonight for my family of 5. They loved it. My 11-year old son devoured it. My husband announced it was one of the best soup's he's ever had. The only changes is I eliminated the poblano and fire roasted tomatoes and replaced it with a can of Mexican diced tomatoes…that was just for the kiddos. Everything else was the same. We also topped with lime tortilla chips, fresh avocados, a dallop of sour cream, fresh sharp cheddar shredded cheese, and a sprinkle of fresh cilantro. <3