C’s Spicy Chicken Tortilla Soup

C’s Spicy Chicken Tortilla Soup

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Course: Appetizer, Dinner, Soup
Cuisine: Mexican
Keyword: Chicken Tortilla, Mexican, Soup
Prep Time: 15minutes
Cook Time: 45minutes
Servings: 6Servings


  • 1 Avocado, pitted and slicedGreek Yogurt
  • 3 Chicken Breasts Shredded
  • 1/4 tsp Chilli Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Fresh Ground Black Pepper
  • 6 cups Low Sodium Chicken Broth
  • 2 tbsp Olive Oil
  • 1 small Onion Diced
  • 3 cloves Garlic Minced
  • 2 Jalapenos Diced Fine
  • 1 14 oz can Fire Roasted Tomatoes
  • 1 14 oz can Black Beans Drained and rinsed
  • 3 Limes 2 Juiced, 1 cut into wedges for garnish
  • 1 cup Cilantro Roughly chopped
  • 2 Josephs low carb tortillas
  • 1 Avocado Pitted and sliced
  • 2 tbsp Greek Yogurt For garnish


  • Preheat oven to 350°
  • Trim chicken and cut into chunks. Place in a casserole pan with 1/2 cup of broth.
  • In a small bowl mix sea salt, black pepper, cumin and chili powder. Sprinkle over chicken and bake for 25 minutes. Remove from heat and shred using 2 forks.
  • Heat oil to medium-high heat in a large pot. Saute onion until soft, about 2 minutes. Add garlic and jalapenos and cook for another minute.
  • Add broth, tomatoes and beans. Bring to a boil. Add shredded chicken and lower heat to simmer for 20-25 minutes.
  • While soup in simmering, sprinkle tortillas with garlic and chili powder. Cut into 1" slices and bake on cookie sheet on 415° for 2 minutes. [OR airfryer on 400° for 2-3 minutes] until crispy.
  • Right before serving add lime juice and fresh cilantro to the pot and stir.
  • Ladle one cup of broth and one cup of soup into a bowl. Garnish with toasted pita, avocado and a dollop of Greek yogurt.