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Chicken Tortilla Soup

Serve with chips and cheese on top.


  • 2 TBSP olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 3 boneless, skinless chicken breasts, shredded
  • 1 TBSP cumin
  • 1 Tsp chili powder
  • 2 (14.6 oz) cans of chicken broth (or 1 large carton)
  • Chicken broth to cook chicken
  • 1 large can crushed tomatoes
  • 1 small can of minced green chilies
  • 2 (16 oz) cans of black beans, drained and rinsed
  • 1 package of white/yellow frozen corn
  • Some hot pepper flakes
  • Crushed tortilla chips (for top)
  • Shredded cheddar or Monterrey Jack cheese (your choice)


  • In large soup pot, sauté onions and garlic until lightly browned.
  • In another pot cook chicken in a combination of chicken broth and water until chicken in no longer pink.
  • Remove from water and shred chicken.
  • Add chicken, broth, tomatoes, corn, chilies and beans to onion mixture.
  • Add hot pepper flakes.
  • Bring to a boil.
  • Reduce heat and simmer 10 minutes.