Spiced Chicken Tortilla Soup with Fresh Lime and Cilantro

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming, mildly spicy chicken soup enriched with tomatoes, black beans, and corn, finished with fresh lime and cilantro for Cinco de Mayo celebrations. This Mexican-inspired Cinco de Mayo recipe (gluten free), ready in about 55 minutes, pairs boneless skinless chicken breasts, chicken broth, canned diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving

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Ingredients

1 pound boneless skinless chicken breasts
6 cups chicken broth
1 can (14.5 oz) canned diced tomatoes
1 cup black beans, drained and rinsed
1 cup fresh corn kernels
1 cup diced onion
3 cloves minced garlic
2 tsp ground cumin
1 tbsp chili powder
2 tbsp olive oil
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1 1/2 tsp salt
1 tsp black pepper
1 cup corn tortilla strips

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
Step 2: Stir in 2 tsp ground cumin and 1 tbsp chili powder, cooking for 1 minute until spices bloom.
Step 3: Add 1 pound boneless skinless chicken breasts, 6 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 cup drained black beans, and 1 cup fresh corn kernels to the pot. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until chicken is cooked through.
Step 4: Remove chicken breasts and shred them with two forks, then return shredded chicken to the soup. Season with 1 1/2 tsp salt and 1 tsp black pepper.
Step 5: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving.
Step 6: Ladle soup into bowls and garnish each with 1/4 cup crispy corn tortilla strips for added texture.