Chicken Tortilla Chili

Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!


  • 5 cups of your favorite Chicken Broth, I used reduced sodium
  • Can of cannellini beans, drained and rinsed (15 oz)
  • 1 lb of cooked chicken, shredded or chopped into bite size pieces
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 limes, juiced
  • 1/2 tsp cayenne pepper
  • 3 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes


  • In a blender or a food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth.
  • In a large pot, over medium heat, heat remaining 2 tbsp oil. Add onion, pepper, and garlic. Sauté for 5 minutes, stirring occasionally.
  • Add reserved chicken broth mix, remaining chicken broth, beans, cooked chicken, spices and tomatoes.
  • Bring in a boil, and then reduce heat to a simmer for 30 minutes.
  • Top with your favorite toppings; cilantro, sliced green onion, sour cream and shredded cheese.

Enjoy – see you in the Kitchen!

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