Homemade Chicken Tortilla Soup

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Homemade Chicken Tortilla Soup

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Recipe by FIG Course: Lunch EntreeCuisine: Mexican


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This soup is a classic Mexican soup that bursts with flavor and will be sure to satisfy. Made with tender pulled chicken, nutritious vegetables, hearty black beans and an abundance of spices. Garnished with mild cheddar cheese and crispy tortilla strips.


  • 1/2 c 1/2 Base Chicken Low Sodium

  • 1 gal 1 Water

  • 1/4 c 1/4 Onion, Diced.

  • 2 tsp 2 Garlic, Fresh, Minced

  • 1/4 c 1/4 Peppers Green, Chopped.

  • 1 tbsp 1 Vegetable Oil

  • 1/3 tsp 1/3 Salt

  • 1/3 tsp 1/3 Oregano, Dried

  • 2 tbsp 2 Chili Powder

  • 1/3 tsp 1/3 Black Pepper

  • 2/3 tsp 2/3 Ground Cumin

  • 3 1/4 c 3 1/4 Diced Tomatoes, including juice.

  • 3 1/4 c 3 1/4 Black Beans, Drained.

  • 10 1/2 oz 10 1/2 Pulled Chicken, Wt/Drk Blend

  • 3 3/4 c 3 3/4 Cheese Cheddar Mild Shredded

  • 1 c 1 Corn, Frozen

  • 18 oz 18 Tortilla Chip WG Yellow RND

  • 2 tbsp 2 Tricolor Tortilla Strips


  • Chop onion and green bell pepper.
  • Make stock from base and water.
  • Sauté onion, pepper and garlic in oil. (Note: if you have fresh vegetables to use, those may be substituted for the frozen).
  • Add spices. Based on scaling of recipe, spices may need adjusted to taste.
  • Add diced tomatoes (including juice) and cook 2 minutes.
  • Add prepared stock and bring to boil.
  • Add chicken, corn and drained black beans.
  • Heat soup to temperature. CCP: Heat to 165° F or higher for at least 15 seconds
  • Serve 1 cup soup (8oz ladle) and garnish with 2 tbsp cheese and 22 tortilla chips and 2 tbsp tricolor tortilla strips.
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.
  • Best Practice: Leftovers can be kept in the refrigerator, in airtight packaging, and used within 6 days from preparation, or frozen (0° F or below) for 60 days, when cooled within 2 hours and reheated to 165°. Consider making larger batches to save on preparation time.

Recipe Video


  • Allergens: Milk
  • Meal Components: 2 oz. of Meat/meat Alternates, 0.125 C. of Vegetable, 1 oz. (Eq) of Whole Grain-Rich, 0.125 C. of Beans/Peas.

Nutrition Facts

15 servings per container

Serving Size1 servings

  • Amount Per ServingCalories203
  • % Daily Value *
  • Total Fat 9g 14%
    • Sodium 426mg 18%
    • Total Carbohydrate 18g 6%
      • Dietary Fiber 3g 12%
    • Protein 11g 22%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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