On The Border Chicken Tortilla Soup Recipe


The On the Border Chicken Tortilla Soup is a delicious and hearty dish that combines the flavors of tender chicken, savory spices, and crispy tortilla strips. This soup is perfect for a cozy night in or as a starter for a Mexican-inspired meal. With a prep time of 15 minutes and a cook time of 30 minutes, you can have this flavorful soup on the table in no time.


  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken broth
  • 1 cup frozen corn
  • 1 cup black beans, rinsed and drained
  • Salt and pepper to taste
  • 1 cup tortilla strips
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • Lime wedges for serving


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and jalapeno. Cook until the onion is translucent, about 5 minutes.
  2. Add the chicken breasts to the pot and season with cumin, chili powder, oregano, salt, and pepper. Cook until the chicken is browned on all sides, about 5 minutes.
  3. Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
  4. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  5. Add the frozen corn and black beans to