Islands Chicken Tortilla Soup Recipe


Island Chicken Tortilla Soup is a delicious and flavorful dish that combines the warmth of a traditional tortilla soup with the tropical flavors of the islands. This soup is packed with tender chicken, hearty vegetables, and a hint of spice, making it the perfect comfort food for any time of year.

Prep Time: 15 minutes Cook Time: 30 minutes


  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Tortilla chips, for serving
  • Shredded cheese, for serving
  • Sour cream, for serving
  • Avocado slices, for serving


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced red bell pepper, and minced jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
  2. Add the diced tomatoes, black beans, corn, chicken broth, ground cumin, chili powder, salt, and black pepper to the pot. Stir well to combine.
  3. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.