There is nothing quite like a steaming bowl of High Protein Chicken Tortilla Soup to satisfy your cravings while keeping your macros in check. This recipe delivers a restaurant-quality experience right in your own kitchen. It is the perfect balance of hearty protein, vibrant vegetables, and warming spices.
Every spoonful features a rich, warm orange-red tomato broth loaded with tender shredded cooked chicken breast. You will love the satisfying bite of plump whole black beans and the sweetness of bright yellow sweet corn kernels. It is a visually stunning dish that tastes even better than it looks.
To recreate that authentic rustic feel, we generously top the surface with crispy golden fried tortilla strips piled high in the center. A side of fan-sliced fresh green avocado, crumbled white cotija cheese, and roughly chopped fresh cilantro leaves complete the bowl. Finish it off with a squeeze from a fresh green lime wedge resting on the edge of your rustic matte ceramic bowl.
Why You’ll Love This Recipe
- Incredible Macro Profile: Packed with lean chicken breast, black beans, and bone broth to effortlessly hit your daily protein goals.
- Sensory Perfection: The contrast between the glossy, warm orange-red tomato broth and the crispy golden fried tortilla strips provides the ultimate mouthfeel.
- Visually Stunning: Bright yellow sweet corn, rich red broth, and vivid green cilantro make this an Instagram-worthy centerpiece.
- Customizable Heat: Easily adjust the chili powder and jalapeños to suit your personal spice tolerance.
Ingredients & Substitutions
Boneless Skinless Chicken Breast: You will need 1 lb (450g) of raw chicken breast. Cooking it directly in the broth ensures it absorbs the spices and stays incredibly tender for easy shredding.
Chicken Bone Broth: Using 4 cups (960ml) of high-quality bone broth instead of regular stock invisibly boosts the protein content. It also gives the soup a rich, luxurious mouthfeel.
Crushed Tomatoes & Tomato Paste: A blend of 1 cup (240ml) crushed tomatoes and 2 tbsp (30g) tomato paste creates the foundation. This combination guarantees that signature glossy, warm orange-red tomato broth.
Black Beans & Sweet Corn: Use 1 can (15oz/425g) of whole black beans (rinsed) and 1 cup (150g) of yellow sweet corn kernels. These provide complex carbohydrates, fiber, and bursts of vibrant color.
Aromatics & Spices: 1 diced yellow onion, 3 minced garlic cloves, 1 tbsp (15g) chili powder, 1 tsp (5g) cumin, and 1 tsp (5g) kosher salt. Sautéing these foundational ingredients in 1 tbsp (15ml) olive oil releases their essential oils for maximum flavor.
Corn Tortillas & Frying Oil: Slice 4 small yellow corn tortillas into thin strips. Frying them in 2 tbsp (30ml) of neutral oil (like avocado oil) yields the essential crispy golden fried tortilla strips.
The Garnishes: You will need 1 fan-sliced fresh green avocado, 1/4 cup (30g) crumbled white cotija cheese, and 2 tbsp (10g) roughly chopped fresh cilantro leaves. Do not forget a fresh green lime wedge for that crucial acidic brightness.
Equipment Needed
- Heavy-bottomed Dutch oven or large soup pot
- Small skillet for frying tortilla strips
- Two forks for shredding chicken
- Sharp chef’s knife and sturdy cutting board
- Tongs for handling the hot chicken
Step-by-Step Instructions
1. Build the Aromatic Flavor Base
Heat 1 tbsp (15ml) of olive oil in your Dutch oven over medium-high heat until it shimmers. Add the diced yellow onion and sauté for 4-5 minutes until translucent and fragrant. Stir in the minced garlic, chili powder, and cumin, cooking for just 60 seconds until the spices deeply scent the air.
2. Simmer the Orange-Red Tomato Broth
Stir in the tomato paste, letting it caramelize slightly for 2 minutes to deepen its flavor. Pour in the crushed tomatoes and chicken bone broth, scraping the bottom of the pot to lift any browned bits. Bring the vibrant orange-red tomato broth to a gentle, rolling boil.
3. Poach and Shred the Chicken Breast
Carefully submerge the 1 lb (450g) of raw chicken breast into the boiling broth, then reduce the heat to low and cover. Simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken with tongs to a cutting board, shred it into bite-sized pieces using two forks, and return it to the pot.
4. Add the Beans and Corn
Stir the rinsed whole black beans and yellow sweet corn kernels into the simmering soup. Let the mixture cook for another 5-10 minutes so the beans become plump and the corn turns tender. Taste the broth and adjust the seasoning with additional salt or chili powder if necessary.
5. Fry the Crispy Tortilla Strips
While the soup finishes simmering, heat 2 tbsp (30ml) of avocado oil in a small skillet over medium-high heat. Drop the corn tortilla strips into the hot oil in batches, listening for an immediate sizzle. Fry for 2-3 minutes, tossing frequently, until they transform into crispy golden fried tortilla strips, then transfer to a paper towel-lined plate.
6. Garnish and Serve
Ladle the hot soup into a rustic matte ceramic bowl. Pile the crispy golden tortilla strips high in the center of the broth. Arrange the fan-sliced fresh green avocado on the side, sprinkle generously with crumbled white cotija cheese and roughly chopped fresh cilantro leaves, and balance a fresh green lime wedge on the rim.
Expert Tips for Success
- Bloom your spices: Always sauté your chili powder and cumin with the onions and garlic before adding liquid. This unlocks fat-soluble flavor compounds for a richer tasting broth.
- Do not rush the chicken: Simmering the chicken breast gently (rather than boiling violently) guarantees tender, juicy meat that shreds effortlessly.
- Perfect tortilla strips: Ensure your oil is hot enough before adding the tortillas. If the oil is too cold, the strips will absorb the fat and become soggy instead of crispy.
- Rinse your beans: Always rinse canned black beans thoroughly under cold water. This prevents their starchy liquid from muddying the beautiful orange-red hue of your tomato broth.
Storage & Reheating/Freezing
Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store the soup in the refrigerator for up to 4 days, keeping the garnishes and fried tortilla strips in separate containers to maintain their textures.
This soup freezes beautifully for up to 3 months. When you are ready to eat, thaw the soup overnight in the fridge and reheat gently on the stovetop over medium heat. Fry a fresh batch of tortilla strips for the best structural crunch.
What to Serve With This
This soup is a hearty, standalone meal, but it pairs wonderfully with complimentary dishes. If you are hosting a Mexican-inspired feast, serve this alongside a sizzling skillet of sheet pan chicken fajitas or an appetizer of sheet pan nachos.
For soup lovers who want to explore more cozy bowls, check out our rich crockpot chicken gnocchi soup, our hearty lentil vegetable soup, or the ever-popular copycat Chick-fil-A chicken tortilla soup.
Looking for a lighter side? Pair this soup with low-carb options like keto stuffed bell peppers or a refreshing black lentil mediterranean salad.
Frequently Asked Questions
Yes. While frying in a small amount of oil yields the most authentic crispy golden texture, you can bake the corn tortilla strips at 400°F (200°C) for 8-10 minutes. Just be sure to toss them in a little olive oil and salt first.
Absolutely. If you want to skip the poaching step, you can fold 3 cups of pre-cooked shredded rotisserie chicken into the broth at the same time you add the black beans and sweet corn.
The high protein content comes from a combination of lean shredded chicken breast, protein-rich bone broth, black beans, and a sprinkle of cotija cheese on top. These ingredients naturally boost the macro profile without needing artificial protein powders.
When stored in an airtight container, the soup base will last up to 4 days in the refrigerator. Make sure to store all garnishes—especially the fried tortilla strips and sliced avocado—separately so they stay fresh.
Closing & Subscribe
This High Protein Chicken Tortilla Soup is guaranteed to become a regular star in your weekly dinner rotation. The combination of the glossy orange-red broth, tender shredded chicken, and crispy golden tortilla strips is simply unbeatable.
If you tried this recipe, please leave a star rating and comment below to let us know how it turned out! Do not forget to subscribe to our newsletter for more macro-friendly recipes, and save this post to your favorite dinner boards on Pinterest.
Recipe Card
High Protein Chicken Tortilla Soup
Ingredients
Equipment
Method
- Heat 1 tbsp (15ml) of olive oil in your Dutch oven over medium-high heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic, chili powder, and cumin, cooking for 60 seconds until fragrant.
- Stir in the tomato paste, letting it caramelize slightly for 2 minutes. Pour in the crushed tomatoes and chicken bone broth, scraping the bottom of the pot. Bring the broth to a gentle, rolling boil.
- Submerge the 1 lb (450g) raw chicken breast into the boiling broth, reduce the heat to low, and cover. Simmer for 15-20 minutes until the chicken reaches 165°F (74°C). Remove the chicken, shred it with two forks, and return it to the pot.
- Stir the rinsed whole black beans and yellow sweet corn kernels into the simmering soup. Cook for 5-10 minutes until the beans are plump and the corn is tender. Taste and adjust seasoning.
- Heat 2 tbsp (30ml) of avocado oil in a small skillet over medium-high heat. Fry the corn tortilla strips in batches for 2-3 minutes until they become crispy and golden. Transfer to a paper towel-lined plate.
- Ladle the hot soup into bowls. Top generously with the crispy tortilla strips, fan-sliced fresh green avocado, crumbled white cotija cheese, roughly chopped fresh cilantro leaves, and a fresh green lime wedge.
Notes
Store separately: Keep the fried tortilla strips and fresh garnishes in separate containers from the broth to maintain their crispy and fresh textures.
