Chicken Tortilla Soup

This one is simply DELICIOUS! Its very hearty and very filling. Perfect for storing in the fridge and having nice warm soup when you get home from a long day at work. There are so many different things you can do to this recipe to make it your own!

Next time I make this, I will probably add some corn and cilantro or parsley. There are lots of things that you can add or omit so that it is to your liking.


  • 2 tablespoons of olive oil
  • 1 medium onion, finely diced
  • Salt
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons fajita seasoning
  • 4 cups chicken broth
  • 1 cup skim milk
  • 1/2 cup fresh pico de gallo
  • 4 cups cooked chicken, shredded
  • 1 (14-ounce) can black beans, drained and rinsed


  1. In a soup pot over medium-low heat, drizzle olive oil.
  2. Add onion, seasoning with salt.
  3. Sauté, stirring occasionally, until softened, 5–6 minutes.
  4. Stir in the minced garlic, and cook for another minute, stirring constantly.
  5. Stir in the flour, and stir constantly for another minute.
  6. Stir in the fajita seasonings, then the broth and milk
  7. Add the pico de gallo, chicken and black beans, and stir once more.
  8. Bring to a low boil, then reduce to a simmer for 30 minutes.
  9. If desired, serve with tortilla chips, sliced green onions and grated cheese.

Recipe inspiration:


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