PlumTally
Chicken Tortilla Soup
1h 5m$31.13

Chicken Tortilla Soup

A hearty tomato and chicken broth soup with tender shredded chicken, black beans and sweet corn. Crisp tortilla strips, creamy avocado and fresh lime juice make each bowl bright and satisfying.

  • black beans
  • chicken
  • Chicken soup
  • chicken tortilla soup
  • comfort food
  • corn
  • dinner
  • lunch
  • make-ahead
  • mexican-inspired
  • simmered
  • soup
  • tortilla soup
15 min prep50 min cook6 servingsmedium
Cuisine
Tex-Mex-inspired

Shopping options

Canned diced tomatoes with their juices · 28 Ounce

Simple Truth Organic® Diced Tomatoes in Tomato Juice

100%

In recipe$2.49
To buy$2.49
Details
Simple Truth · 28 oz$2.49 per packageBuy 1Package use: 100%Product matchEstimated

Avocados · 2 Each

Fresh Medium Ripe Avocado

100%

In recipe$1.58
To buy$1.58
Details
Fresh Avocados · 1 each$0.79 per packageBuy 2Package use: 100%Product matchEstimated

Limes · 2 Each

Fresh Organic Limes - Each

100%

In recipe$1.98
To buy$1.98
Details
Fresh Citrus · 1 each$0.99 per packageBuy 2Package use: 100%Product matchEstimated

Low-sodium chicken broth · 6 Cup

Manischewitz® Reduced Sodium Chicken Broth

100%

In recipe$11.32
To buy$11.37
Details
Manischewitz · 17 oz$3.79 per packageBuy 3Package use: 100%Product matchEstimated

Frozen corn kernels · 1.5 Cup

Smart Way™ Whole Kernel Corn

79%

In recipe$0.79
To buy$0.99
Details
Smart Way · 10 oz$0.99 per packageBuy 1Package use: 79%Product matchEstimated

Boneless skinless chicken breasts · 1.5 Pound

Tyson® All Natural Fresh Boneless Skinless Chicken Breasts

79%

In recipe$7.48
To buy$9.48
Details
Tyson · 1 lb$4.99 per packageBuy 1Package use: 79%Product matchEstimated

Yellow onion · 1 Each

Fresh Cut In Store Diced Yellow Onions

75%

In recipe$2.24
To buy$2.99
Details
Japanese Food Express Inc · 8 oz$2.99 per packageBuy 1Package use: 75%Product matchEstimated

Canned black beans, drained and rinsed · 2 Cup

Kroger Black Beans NSA Each

65%

In recipe$1.29
To buy$2.00
Details
Kroger · 15.5oz$1.00 per packageBuy 2Package use: 65%Product matchEstimated

Corn tortillas · 6 Each

Kroger® Soft Traditional White Corn Tortillas

20%

In recipe$0.40
To buy$1.99
Details
Kroger · 30 ct$1.99 per packageBuy 1Package use: 20%Product matchEstimated

Chili powder · 2 Teaspoon

Bolner’s Fiesta Brand® Chili Powder

18%

In recipe$0.26
To buy$1.49
Details
Bolner's Fiesta Products · 1 oz$1.49 per packageBuy 1Package use: 18%Product matchEstimated

Ground cumin · 2 Teaspoon

McCormick Ground Cumin

10%

In recipe$0.32
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 10%Product matchEstimated

Olive oil · 3 Tablespoon

Graza Sizzle Extra Virgin Olive Cooking Oil Glass 25.4 oz

Sale

6%

In recipe$0.96
To buy$16.19
Details
Graza · 25.3 fl oz$17.99
Sale
$16.19 per packageBuy 1Package use: 6%Product matchEstimated

Fine salt · 1 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$31.13

· only what you use

$5.19

per serving · 6 servings

You pay at checkout$57.83
54% used in this recipe$26.70 unused

Cook this recipe

  • Canned diced tomatoes with their juices-28 ounces
  • Low-sodium chicken broth-6 cups
  • Boneless skinless chicken breasts-1 1/2 pounds
  • Canned black beans-2 cups
  • Frozen corn kernels-1 1/2 cups
  • Corn tortillas-6 each
  • Olive oil-3 tablespoons
  • Ground cumin-2 teaspoons
  • Avocados-2 each
  • Chili powder-2 teaspoons
  • Fine salt-1 teaspoon
  • Limes-2 each
  • Yellow onion-1 each
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel ladle photographed against a neutral light background with soft studio lighting.Ladle
Centered stainless-steel soup pot with a lid and two side handles on a light neutral background.soup pot
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
1
Heat the oven and prepare ingredients
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander

Heat the oven to 400°F. Wash your hands and clean the work surface. Rinse and dry the onion, avocados and limes, scrubbing the firm skins and removing any damaged areas. Peel and dice the onion. Drain and rinse the beans, then measure 2 cups. Cut the tortillas into strips about 1/4 inch wide. Cut each lime into 6 wedges; leave the avocados whole until serving.

1 Each yellow onion
2 Each avocado
2 Each lime
2 cups black beans
6 Each corn tortilla
2
Bake the tortilla strips
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs

Place the tortilla strips on the baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt, then spread into an even layer. Bake for 10–15 minutes, tossing halfway through, until lightly golden and crisp. Watch closely near the end to prevent burning. Set aside to cool uncovered.

Watch closely near the end to prevent the tortilla strips from burning.

6 Each corn tortilla
1 tablespoon olive oil
1/4 teaspoon salt
3
Sauté the onion and spices
Measuring Spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
Centered stainless-steel soup pot with a lid and two side handles on a light neutral background.soup pot

Meanwhile, heat the remaining 2 tablespoons olive oil in the soup pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and beginning to turn golden. Stir in the cumin and chili powder and cook for 30 seconds, just until fragrant.

2 tablespoons olive oil
1 Each yellow onion
2 teaspoons cumin
2 teaspoons chili powder
4
Add the soup base and chicken
Measuring Cups
Measuring Spoons
Spoon
soup pot

Add the diced tomatoes with their juices, chicken broth and remaining 3/4 teaspoon salt. Scrape the bottom of the pot to loosen any browned bits. Add the raw chicken breasts without rinsing them, then wash your hands and clean anything that touched the raw chicken.

Do not rinse raw chicken; wash your hands and clean any surfaces or utensils that touched it.

28 ounces tomatoes
6 cups chicken broth
3/4 teaspoon salt
1 1/2 pounds chicken breast
5
Simmer until the chicken is cooked
soup pot
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer

Bring the soup to a gentle simmer over medium-high heat. Reduce the heat to low and partially cover the pot. Cook at a gentle simmer for 18–25 minutes, until the thickest part of each chicken breast reaches 165°F on an instant-read thermometer. Avoid a rolling boil, which can toughen the chicken.

Check the thickest part of each chicken breast with a food thermometer and cook to 165°F.

6
Shred the chicken and add beans and corn
Measuring Cups
Tongs
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered studio photograph of a plain glossy white ceramic dinner plate on a light neutral background.Plate
soup pot

Transfer the cooked chicken to a clean plate with clean tongs. Add the black beans and frozen corn to the soup and simmer for 5 minutes. Meanwhile, shred the chicken with two forks.

Use a clean plate and clean tongs for the cooked chicken to prevent cross-contamination.

2 cups black beans
1 1/2 cups corn kernels
7
Finish heating the soup
Plate
soup pot

Return the shredded chicken and any juices on the plate to the pot. Simmer for 2–3 minutes, until the chicken is hot and the corn is tender.

8
Top and serve six bowls
Knife
Cutting Board
Centered stainless-steel ladle photographed against a neutral light background with soft studio lighting.Ladle
soup pot

Halve, pit and dice the avocados using a clean knife and cutting board. Divide the soup among six bowls. Divide all the diced avocado among the bowls and squeeze the juice from 2 lime wedges over each serving. Divide all the crisp tortilla strips among the six bowls immediately before serving so they stay crisp.

2 Each avocado
2 Each lime
9

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