DinnerCountChicken Tortilla Soup
A tomato-chicken soup with black beans and corn, medium-spicy from the green chiles and chili powder. The chicken simmers whole in the broth, then gets shredded and goes back in. Crushed tortilla chips and cheese go over each bowl at the table so they stay crunchy, and a squeeze of lime finishes the pot. One pot, enough for six.
40 minServes 6 as writtenOne PotMexicanContains Milk, Wheat
Ingredients — serves 6
- Chicken breasts1¼ lb
- Yellow onion1 each
- Garlic clove3 cloves
- Diced tomatoes with green chiles (canned)1 can (10 oz)
- Black beans (canned)1 can (15 oz)
- Corn (canned)1 can (15.25 oz)
- Chicken broth5 cups
- Chili powder1 tbsp
- Cumin1 tsp
- Tortilla chips2 cups
- Shredded cheese (Mexican blend)1 cup
- Lime1 each
- Olive oil1 tbsp
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ½ lb | ¾ lb | 1¼ lb | 1¾ lb |
| Yellow onion | ¼ each | ¾ each | 1 each | 1¼ each |
| Garlic clove | 1 clove | 2 cloves | 3 cloves | 4 cloves |
| Diced tomatoes with green chiles (canned) | ¼ can (10 oz) | ¾ can (10 oz) | 1 can (10 oz) | 1¼ cans (10 oz) |
| Black beans (canned) | ¼ can (15 oz) | ¾ can (15 oz) | 1 can (15 oz) | 1¼ cans (15 oz) |
| Corn (canned) | ¼ can (15.25 oz) | ¾ can (15.25 oz) | 1 can (15.25 oz) | 1¼ cans (15.25 oz) |
| Chicken broth | 1¾ cups | 3¼ cups | 5 cups | 6¾ cups |
| Chili powder | 1 tsp | 2 tsp | 1 tbsp | 1 tbsp + 1 tsp |
| Cumin | ¼ tsp | ¾ tsp | 1 tsp | 1¼ tsp |
| Tortilla chips | ¾ cup | 1¼ cups | 2 cups | 2¾ cups |
| Shredded cheese (Mexican blend) | ¼ cup | ¾ cup | 1 cup | 1¼ cups |
| Lime | ¼ each | ¾ each | 1 each | 1¼ each |
| Olive oil | 1 tsp | 2 tsp | 1 tbsp | 1 tbsp + 1 tsp |
| The pan | Written for 6 adult-size portions; you are cooking for about 2 — roughly 0.3× the recipe. Less than the recipe assumes — use a smaller pot (a 4-quart pot) so the liquid stays deep enough to simmer without scorching; small amounts reduce faster, so check early. | — | — | — |
In DinnerCount, this recipe is sized to exactly who’s home tonight — a hungry teenager, a toddler, a guest.
Open this recipe in DinnerCount — free
Forty recipes open to read and cook, sized to your household. No account, no card.
Steps
- Chop the onion and chop the garlic finely. Heat the olive oil in a large pot over medium heat for about a minute, until hot but not smoking. Cook the onion and the garlic, stirring, for about 5 minutes. Check that the onion is soft.
- Stir in the chili powder and the cumin for 30 seconds, then add the tomatoes with green chiles, the broth and the whole chicken breasts. Bring it to a boil, turn the heat down to low, and cook for 20 minutes. Check that the chicken reads 165°F on a thermometer.
- Lift the chicken out onto a cutting board, shred it with two forks, and return it to the pot with the drained beans and corn. Cook for about 3 minutes. Check that everything is hot through.
- Squeeze the lime into the pot. Serve with the tortilla chips crushed over each bowl and the cheese on top.
Good to know
- Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
- 🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.
- 🌶🌶 Medium heat — from canned or pickled chiles, chili powder. For younger or sensitive eaters: buy the mild can — the heat is in the label, not the recipe — or use half.