Chicken Tortilla Soup

Michelle shared 3 recipes in the South Arm Older Adults Cooking Club.


The main course is Chicken Tortilla Soup; adapted from Healthy Family Meals, AHA. This is a one pot meal which is loaded with vegetables and complete with protein from the chicken and black beans while the tortilla chips provide the carbohydrate. This is a hearty soup for summer.


  • cooking oil
  • 1 pound chicken tenders or chicken breast, cut into bite-sized pieces; half the amount if you substitute with a can of black beans (rinse and drain)
  • 1 medium green pepper, diced
  • 1 rib celery, diced
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 fresh jalapeno, optional
  • 2 roma tomatoes, diced
  • 28oz low sodium chicken broth
  • 1/2 cup frozen corn kernels
  • 1/2 cup fresh cilantro, chopped
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup baked tortilla chips
  • 1 avocado, peel, pit remove and slice
  • 1/4 cup shredded cheese


Source: adapted from Healthy Family Meals, AHA


009Discard seeds and ribs of jalapeno for lesser heat. Chop fine.
020Add a tablespoon of oil in a large saucepan and cook the chicken over medium-high heat for 5 minutes, or until lightly browned, stirring occasionally.
035Stir into the chicken, pepper, celery and onion and cook for 3 to 5 minutes, or until tender.
038Stir into the chicken mixture, garlic, tomatoes, corn, lime juice, chili powder and cumin.
039Add in broth and black beans and bring to a boil over med-high heat.Reduce the heat and simmer for 10 minutes.
044Serve the soup with tortilla crush chips, grated cheese. Garnish with avocado and chopped cilantro.

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