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Quick and Easy Spicy Chicken Tortilla Soup

Quick and Easy Spicy Chicken Tortilla Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Tiffany
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


This Spicy Chicken Tortilla Soup is delicious, smoky, healthy, and easy enough for a weeknight meal!


  • 1 tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeds removed and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • Sea salt and pepper
  • 1 15-oz can tomato sauce
  • 2 14.5-oz cans fire roasted diced tomatoes. not drained
  • 4 cups chicken broth
  • 2 cups frozen corn
  • 1 15.5-oz can black beans, drained
  • 1 1/2 pounds chicken breasts
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • For serving: fresh cilantro, lime, Greek yogurt, avocado, and yellow or blue corn tortilla chips


  1. Heat the avocado oil in a large saucepan until hot. Saute the onion, jalapeno, bell pepper, and garlic until softened, but not brown. Season with sea salt and pepper.
  2. Add in the white wine and continue cooking until the wine is reduced by half.
  3. Sprinkle in the cumin, chipotle powder, smoked paprika, oregano, coriander, and cayenne. Stir and cook for one minute, until the seasonings are fragrant.
  4. Pour in the tomato sauce, diced tomatoes, chicken broth, corn, and black beans.
  5. Bring the soup to a simmer and add in the chicken breasts. Simmer the soup for 20-25 minutes, until the chicken breasts are cooked through.
  6. Remove the chicken from the soup and carefully shred. Return the shredded chicken to the soup and simmer another 5-10 minutes. Taste the soup for salt and seasoning and adjust to taste. Right before serving, stir in the fresh cilantro.
  7. Serve the soup topped with additional cilantro, avocado, lime, Greek yogurt, and crushed corn chips. Enjoy!


// While this Spicy Chicken Tortilla Soup packs a nice punch of heat, it’s really balanced. It’s not burn-your-mouth spicy, and the spice-factor can be adjusted, too.

// Want it super-hot? Keep in some of the jalapeno seeds, add a bit of cayenne pepper, or top with pickled jalapenos.

// Want it mellow? Only add half the jalapeno and dull down some of the seasonings. I really love using Chipotle Powder for this soup. It’s my secret ingredients, and gives the soup such a distinct, ultra-smoky flavor. For less heat, swap it for chili powder.


  • Serving Size: 1 bowl (without toppings)
  • Calories: 305
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 60mg