chicken tortilla soup
Prep time
Cook time
Total time
Healthy, easy soup recipe based on the popular soup from Chick Fila
Serves: 4 to 6
  • White beans (Northern or Navy), 32 ounces (2 cans), drained and rinsed
  • Black beans, 1 cup (about ½ can) drained and rinsed
  • Corn, 1 cup (about ½ can)
  • Green chili peppers, diced (1 small 4.5 ounce can)
  • Chicken broth, 3 to 4 cups
  • Red bell pepper, ½ large, finely diced
  • Celery, 1 medium stick, finely diced
  • Onion, 1 medium, finely diced
  • Garlic, 2 cloves finely minced (or 2 teaspoons garlic powder)
  • Canola oil, 2 tablespoons
  • Sour cream, 4 tablespoons
  • Corn flour (Masa - see photo), 4 tablespoons
  • Salt, 1 teaspoon or to taste
  • Chili powder, 2 tablespoons
  • Cumin, 1 tablespoon
  • Fresh lemon juice, 2 tablespoons
  • Chicken, 2 small breasts, cooked and shredded
  • Tortilla chips, optional to serve
  1. In a large dutch oven, heat canola oil over medium high heat and add onion, celery and garlic and heat until fragrant, about 1 to 2 minutes
  2. Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the pot and cook for 10 minutes, stirring occasionally
  3. Add sour cream and continue heating for 1 minute
  4. Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes
  5. Check seasonings, adding more if needed.
  6. Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes
  7. Serve with tortilla strips/chips (optional)
This soup does not freeze well (if gets very gritty when defrosted); if you'd like to freeze, leave out the corn flour and add it when you rewarm the soup.
Recipe by Feeling Foodish at