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easy chicken tortilla soup recipe

Easy Chicken Tortilla Soup

  • Author: jamie sanders
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: stove top


Spice filled broth, yummy chicken and veggies come together perfectly in this amazing 20 Minute Chicken Tortilla Soup!


  • 2 tbs olive oil
  • 6 garlic cloves, minced
  • 1 small onion, diced
  • 2 cups chicken, chopped (cooked or uncooked)
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 1 4 oz can diced green chilies
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 32 ounces chicken broth
  • 1 cup water
  • 2 tbs lime juice
  • 1 package (10 ounces) frozen corn kernels
  • Salt and pepper to taste
  • 8 corn tortillas broken into very small pieces


  1. In a large saucepan, heat oil over medium. Saute garlic and onions for about 3 minutes.  Add chicken, chili powder, and cumin. If using raw chicken, saute, till chicken is cooked through, If using precooked chicken, cook another minute so the chicken can absorb the spices.
  2. Add tomatoes (with juice), beans, broth, corn, diced chilies, lime juice, and 1 cup water to the pan; season with salt and pepper.
  3. Bring soup to a boil and reduce to a simmer. Add broken-up tortillas and cook until tortillas have dissolved (5 to 10 minutes).
  4. You can serve the soup now or simmer over low heat for up to 30 minutes to allow the flavors to merge a bit more.
  5. Serve with optional shredded cheese, tortilla chips, sliced avocado and/or sour cream.


  • Serving Size: 1/6 of recipe
  • Calories: 384
  • Fat: 10
  • Carbohydrates: 49
  • Fiber: 15
  • Protein: 20

Keywords: chicken tortilla soup, soup