Chicken Tortilla Soup



  • 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