April 2020 — Chicken Tortilla Soup

The perfect recipe to have simmering on the stove while we are staying at home!


  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1 can (15 oz.) low sodium black beans, drained and rinsed
  • 1 can (15 oz.) low sodium petite diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 3-4 carrots, peeled and sliced into coins
  • 1 red or yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup frozen corn kernels
  • 2 cloves garlic, peeled and halved
  • 4 small corn tortillas, torn into small pieces
  • Optional: 1-2 jalapeno peppers, sliced
  • Salt, pepper, cumin powder, and chili powder to taste
  1. Place whole chicken breasts and 8 cups of water in a large stock pot and set over high heat.
  2. As it comes to a boil, stir in any “foam” that forms on top. Once it is boiling, add all vegetables, beans, canned tomatoes and sauce, and garlic. Stir.
  3. Reduce heat to a simmer. Season with salt, pepper, cumin, and chili powder as desired and then add tortillas.
  4. Simmer 1-3 hours, then remove chicken breasts to a plate to cool before chopping or shredding, then add it back to the pot. Continue to simmer another hour (adding more water and/or adjusting seasoning as necessary).
  5. Serve with lime wedges and/or fresh cilantro leaves.