Go Back
On the Border Chicken Tortilla Soup Recipe

On the Border Chicken Tortilla Soup Recipe

On the Border Chicken Tortilla Soup is a hearty, Mexican-inspired soup loaded with tender chicken, tomatoes, spices, and crispy tortilla strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 can diced tomatoes
  • 1 cup tomato sauce
  • 4 cups chicken broth
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lime juice
  • 1 cup tortilla strips
  • ½ cup shredded cheese
  • ¼ cup sour cream
  • 2 tablespoons fresh cilantro

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle
  • Tongs or a fork for shredding chicken

Method
 

Step 1: Sauté the Aromatics
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic and sauté for another 30 seconds until fragrant.
    On the Border Chicken Tortilla Soup Recipe
Step 2: Add the Base Ingredients
  1. Pour in diced tomatoes, tomato sauce, and chicken broth. Stir well to combine everything evenly.
    On the Border Chicken Tortilla Soup Recipe
Step 3: Season the Soup
  1. Add taco seasoning, cumin, chili powder, salt, and black pepper. Mix thoroughly so the spices blend into the broth.
    On the Border Chicken Tortilla Soup Recipe
Step 4: Cook the Chicken
  1. Place the chicken breasts into the pot. Cover and let the soup simmer for about 20 minutes, or until the chicken is fully cooked.
    On the Border Chicken Tortilla Soup Recipe
Step 5: Shred the Chicken
  1. Remove the chicken, shred it using two forks, and return it to the pot.
    On the Border Chicken Tortilla Soup Recipe
Step 6: Add Beans and Corn
  1. Stir in black beans and corn. Let the soup simmer for another 5–7 minutes. Finish with fresh lime juice.
    On the Border Chicken Tortilla Soup Recipe
Step 7: Garnish and Serve
  1. Ladle the soup into bowls. Top with tortilla strips, shredded cheese, sour cream, and cilantro before serving.
    On the Border Chicken Tortilla Soup Recipe

Notes

I love serving this soup hot with extra tortilla chips on the side. You can pair it with a fresh green salad or warm cornbread.