Chicken Tortilla Soup

This is a very basic chicken tortilla soup that can be modified however you see fit! There are no measurements for the spices as it really is a make-it-your-own soup. I personally add lots of cumin (no really, lots) and enough chili to give it body.
Author Evelyn Costello


  • oil
  • 1 white onion
  • 2 jalapenos finely diced, discard seeds if you don’t want it as spicy
  • 3-4 cloves of minced garlic
  • 6 cups of good quality chicken broth
  • 14.5 oz can of fire roasted diced tomatoes
  • 14.5 oz can of rinsed black beans
  • 3 boneless chicken breasts
  • 2 limes
  • 1 cup roughly chopped cilantro
  • Salt and Pepper
  • Cumin
  • Chili
  • 3 bay leaves


  • Sliced avocado
  • Tortilla strips
  • Monterey Jack cheese


  • Heat 2 tbsp of oil in a large pot over medium heat. Add onions and cook till soft (about 2 minutes). Add your garlic and jalapenos and cook for another minute. Add broth, tomatoes, beans, cumin, chili, bay leaves, and bring to a boil. Salt and pepper to taste. Lower to a simmer and add the chicken breasts. Cook for 20-25 minutes and remove the chicken once cooked. Let cool and shred.
  • Add your shredded chicken to a bowl and ladle your soup over it. Top with avocado, cheese, and tortilla strips.
Portrait of Evelyn

Evelyn Costello (she/they)

I’m a 20 year old lesbian artist based in Eugene, OR, who just wishes to have a cottage and live off the land. I do ceramics and photography, primarily with a focus in visual anthropology. I love food and learning about the cultures and traditions behind different cuisines. I would consider cooking one of my love languages, and as my dad always told me “If you love someone, cook them good food.”

More by Evelyn
Check out Evelyn's piece: "Huerto de la Familia"