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4.25 from 81 votes

Cheesy Chicken Tortilla Tortellini Soup.

A warming, delicious and heart soup
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 Bowls
Calories: 943kcal


  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • salt and pepper to taste
  • 4 cloves garlic minced or grated
  • 4 cups chicken or veggie broth
  • 3 cups red enchilada sauce homemade or store-bought
  • 1 ounce can fire roasted tomatoes 15
  • 1 - 1 1/2 pounds boneless skinless chicken breast tenders
  • 2 cups cooked black beans rinsed + drained if using canned
  • 8 ounces cheese tortellini
  • 1 cup sharp cheddar cheese shredded + more for topping
  • juice from 2 limes
  • sliced limes diced avocado and fresh cilantro, for serving

Salty lime Tortilla Strips


  • To make the tortilla strips, preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil, lime zest and a good amount of salt. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.
  • Heat a large, heavy bottomed soup pot over medium heat. Add the olive oil and once hot, add the onion. Season with salt and pepper. Cook, stirring occasionally until soft, about 10 minutes. Add the garlic and cook another 2 minutes. Slowly pour in the enchilada sauce, chicken broth and tomatoes. Bring the soup to a boil and add the chicken, cover and simmer for 15-20 minutes or until the chicken is cooked through and easily shreddable.
  • Shred the chicken (I find it easiest to remove the chicken and place on a plate, allow it to cool slightly and then shred with your hands or two forks). Stir the black beans and cheese tortellini into the pot, cover the pot and cook for about 5 minutes or until the tortellini is al dente. Stir in the cheddar cheese and lime juice. Simmer until the cheese is melted and/or you are ready to serve.
  • To serve, add a few tortilla strips and a handful of cheese to the soup. Divide the soup among bowls. Top with more tortilla strips, cheese, fresh cilantro and limes. Enjoy!


*To make this in the crockpot, add all of the ingredients for the soup, minus the tortellini to the bowl of a crockpot. Cover and cook on low for 6-8 hours or high for 4-6 hours. Shred the chicken and then stir in the tortellini and black beans. Crank the heat up to high, cover and cook for 10 minutes. Serve as directed above.


Calories: 943kcal | Carbohydrates: 66g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 1616mg | Potassium: 674mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1375IU | Vitamin C: 16.9mg | Calcium: 262mg | Iron: 4.1mg