Chicken Tortilla Soup


Soup is always so comforting in the fall and winter months. Even though it was a beautiful day in San Diego, it has been really chilly in the evenings and the mornings as well. I had a hankering for chicken tortilla soup, so that’s what I decided to make for dinner tonight. Kylie was out with friends at a school fundraiser at Chipotle, so it was just Dennis and I for dinner.

I started out by roasting my chicken breasts in a preheated 425 degree oven for 35 minutes. I poked several “slits” in my chicken with a paring knife before seasoning them. I feel that this gives my chicken more flavor and comes out a little more moist when I do this. Poking a few holes allows the oil to seep into the meat. I’ve never heard this anywhere, it is just my little belief. I brushed the breasts with olive oil and then seasoned them with the zest and juice of one lime (I like the juice of my lime to seep into the meat as well). Next, over the three breasts, I sprinkled 1 teaspoon of oregano, 3/4 teaspoon of ground cumin, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.


I placed them in the oven to roast and while they were roasting, I prepared my ingredients for the soup.

I minced one small onion and diced two large jalapeńos, removing the seeds and membrane. I then minced three large cloves of garlic to add to the soup. I also chopped up fresh cilantro, cut a lime in quarters, and shredded sharp cheddar cheese to use as toppings for my soup.


I cooked my onion in a Dutch oven in two tablespoons of olive oil for a couple minutes and then added the jalapeńo and garlic.


Once the onions, jalapeńo and garlic were softened, I added four cups of low sodium chicken broth. I drained and rinsed one can of black beans and one can of corn to add to the broth, along with a can of fire roasted diced tomatoes, undrained. I then cut the cooked chicken into slices and then chunks and added it to the broth and let the soup simmer for about 40 minutes before serving.

Dennis loved the way the soup tasted. We topped the soup with fresh cilantro, shredded sharp cheddar cheese and the squeeze of a lime wedge.


We are really lucky to have leftovers and will be enjoying this again tomorrow evening for dinner. I’m sure it will be even better the second day.


  • 3 boneless, skinless chicken breasts
  • 2 tablespoons, plus 1 teaspoon of olive oil
  • zest and juice of one lime, plus one lime for serving
  • 1 teaspoon oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (for chicken breasts)
  • 1 teaspoon kosher salt (to add to soup)
  • 1/4 teaspoon pepper
  • 1 small onion
  • 3 large cloves garlic, minced
  • 2 jalapeńos, diced (seeds and membrane removed)
  • 1 14-1/2 ounce can black beans
  • 1 14-1/2 ounce can corn
  • 1 14-1/2 ounce can fire roasted diced tomatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 8 cups low sodium chicken broth
  • 1/2 cup fresh cilantro, chopped


Preheat oven to 425 degrees. Poke chicken breasts several times with a small paring knife. Brush chicken breasts with olive oil. Squeeze lime over breasts. Sprinkle lime zest over chicken, along with salt, pepper, oregano, and cumin. Roast in oven for 35 minutes.

Drain and rinse beans and corn. In large Dutch oven, add two tablespoons of olive oil and cook onion for 2 minutes. Add garlic and jalapeńo and cook for an additional minute. Add broth. Add beans, corn, and diced tomatoes to broth.

Add cooked, cubed chicken to soup and let simmer on the stovetop for 40 minutes on medium-low. Add cilantro, shredded cheese and juice of one lime wedge to soup. Enjoy!

Until next time, Kris




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