This cozy chicken tortilla soup is everything you want in an easy weeknight dinner – simple, delicious, and made almost entirely from pantry staples. It starts with tender shredded pasture raised chicken breast simmered with black beans, corn, crushed tomatoes, and nourishing chicken bone broth for a rich, comforting base. It reheats beautifully for next-day lunches and freezes like a dream, so it’s a great make-ahead option too. Load up each bowl with fresh cilantro, crispy tortilla strips, creamy avocado, and a little diced fresh jalapeño for heat. Total crowd-pleaser, zero fuss.

INGREDIENTS

• 1 Lb. 1915 Farm Pasture Raised Chicken Breasts (or boneless thighs with skin removed)
• 1 Tbsp taco seasoning (optional, for the chicken)
• 1 Tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced or grated
• 1 large jalapeño, diced (another for garnish if you'd like)
• Kosher salt, to taste
• Freshly cracked pepper, to taste
• 32 oz. 1915 Farm Chicken Bone Broth
• 28 oz. can crusted tomatoes (the Cento brand of crushed tomatoes is great if you don't like them chunky)

• 15 oz. can of corn, drained and rinsed
• 15 oz. black beans, drained and rinsed
• 1 1/2 tsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/3 cup cilantro, chopped, plus more for garnish
• Juice of one lime
• Tortilla strips for garnish
• 1 large avocado, sliced or cubed, for garnish
• 1 lime, cut into wedges, for garnish
• Additional jalapeño, minced, for garnish, optional

INSTRUCTIONS

Preheat oven to 400°F. Place chicken breasts in a small baking dish. Drizzle with a touch of olive oil and season with salt & pepper. You can also use about 1 Tbsp of taco seasoning here if you have it on hand, it'll amp up the overall flavor of the soup. Bake chicken for 20-25 minutes, depending on the size of the breasts, until internal temperature registers 165°F

Place a large dutch oven or pot over medium-high heat. Once hot, add olive oil, followed by the onion and jalapeño. Season with kosher salt and pepper. Sauté until beginning to soften, stirring often. 

Add garlic and cook for a few moments, just until fragrant. Add chili powder and cumin, stir to toast the spices for a minute, then add drained and rinsed corn and beans, followed by the crushed tomatoes and finally the chicken bone broth. Season with another good pinch or two of salt. Bring to a boil and let simmer for about 20 minutes to let the flavors develop.

When chicken is done, rest it for 10 minutes before shredding and adding to the soup. Once the soup has simmered, add the lime juice and cilantro and taste – adjusting seasoning as needed, adding more salt or a dash more chili powder. 

To serve, ladle soup into bowls, garnishing with a handful of tortilla strips, fresh cilantro, and avocado. Serve lime wedges alongside and enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken breast– consider one of our subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!