Takes no more than 10 mins
Serves 4
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A chicken and bean tortilla soup that is as fast-to-fix as it is warm, tasty and comforting. Packed full of hearty ingredients like black beans, chicken pieces, and tomatoes, it is a handy recipe to keep around for days that are cold, or if you’re feeling under the weather or just in need of a tummy warmer.


  • 1 tbsp olive oil
  • 2 green onions, finely sliced
  • 1 clove garlic, crushed
  • 1 tsp cumin
  • 2 cups chicken stock
  • 400 g can diced tomatoes
  • 400 g can black beans, rinsed, drained
  • ½ cup frozen corn kernels
  • ½ cup chunky tomato salsa
  • 1 chicken breast fillet, thinly sliced
  • 2 tbsps lime juice
  • Tortilla strips, to serve
  • Avocado, to serve
  • Chopped coriander sprigs, to serve

In a medium saucepan heat oil on medium. Sauté onion, garlic and cumin 1-2 mins until onion is tender.


Mix in stock, tomatoes, beans, corn and salsa. Bring to boil. Add chicken and simmer 3-4 mins until cooked through. Remove from heat.


Stir in juice and season to taste. Serve topped with tortilla strips, avocado and coriander.

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