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Cinco de Mayo recipes: Chicken Tortilla Soup

Just in time for Cinco de Mayo, Chef Belton shares his Chicken Tortilla soup recipe.



  • 2 Tbsp. olive oil
  • 1 Tbsp. Creole seasoning
  • 4 chicken thighs, boneless, cut into 1-inch strips
  • 1 onion, finely chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, finely diced
  • 1 carrot, thinly sliced
  • 1/2 tsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper
  • 1 (14 oz.) can crushed tomatoes
  • 4 cups chicken stock
  • 1 (14 oz.) can black beans, drained
  • 1 cup corn


  • tortilla chips, broken into small pieces
  • fresh cilantro, finely chopped
  • lime, thinly sliced
  • sour cream
  • avocado, thinly sliced
  • cheddar cheese, shredded


  • In a medium stockpot or dutch oven, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
  • Season chicken, add to pot and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
  • Add onions, bell pepper, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin and crushed red pepper.
  • Add tomatoes, chicken stock, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
  • Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
  • Serve immediately in a soup bowl and top with tortilla, cilantro, lime, sour cream, avocado and cheddar cheese or any combination of these toppings that you like.

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