Healthy Chicken Tortilla Soup

  • Author: Aggie's Kitchen
  • Category: Chicken
  • Method: Stovetop

This healthy Chicken Tortilla Soup is exactly what you need to get your eating back on track. It’s hearty and full of protein and veggies, perfect for winter!


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 large bell pepper, diced (I used about 5 mini red, yellow and orange sweet peppers)
  • 1 jalapeno, diced (take out seeds for less heat!)
  • 2 lbs chicken breasts (I used 3 large chicken breasts)
  • 2 15 oz cans fire roasted diced tomatoes
  • 2 15 oz cans black beans, drained (I use Bush’s Black Beans)
  • 1 15 oz can hominy, drained
  • 1 cup frozen corn
  • 1 carton chicken broth (4 cups)
  • 1 can of water (I like to use the tomato cans to get all the leftover flavor)
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • salt and pepper to taste
  • Toppings:
  • shredded cheese
  • plain Greek yogurt or sour cream
  • chopped green onion
  • fresh cilantro
  • diced avocado
  • tortilla chips
  • rice


  1. In a large soup pot, heat 2 tablespoons olive oil over medium-high heat and add onions, garlic and peppers. Season with a pinch of salt and pepper. Saute for a couple of minutes until the veggies start to soften.
  2. Add whole chicken breasts, tomatoes, beans, hominy, corn, chicken broth, water and spices to your pot and bring to a low boil. Reduce to low heat and let simmer for about 30 minutes until chicken breasts are cooked through (test by splitting with two forks).
  3. Once chicken is cooked through, carefully pull chicken breasts out onto a large plate or cutting board. Using two forks, shred the chicken into small pieces and place back into the soup (you can also do this in the pot, that’s what I do).
  4. Cook soup for another 15 minutes. Taste for salt and pepper and adjust.
  5. Serve with the toppings of your choice!