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Chicken Tortilla Soup
5 from 48 votes

Chicken Tortilla Soup

Chicken Tortilla Soup combines shredded rotisserie chicken with a flavorful broth of chicken stock, tomato sauce, fire-roasted diced tomatoes, and sweet corn. Aromatic spices like cumin and chili powder, plus sautéed onions, jalapenos, and garlic build a robust base. Black beans and fresh cilantro add texture and brightness. It is topped with crunchy corn tortilla strips and Mexican cheese, with optional avocado and sour cream for creaminess. This soup offers a balanced savory and slightly spicy profile with contrasting textures from the crisp toppings.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 7
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/4 cups yellow onion 1 small, finely chopped
  • 1 medium jalapeno pepper seeded and minced (1/4 cup
  • 1 1/2 Tbsp garlic 4 cloves, minced
  • 1 Tbsp chili powder
  • 2 tsp cumin ground
  • 1 (32 oz) carton chicken broth Swanson brand
  • 1 (15 oz can) tomato sauce
  • 1 (14.5 oz) can diced tomatoes fire roasted
  • 1 1/2 cups corn frozen
  • 3 cups chicken I use breast and thigh meat, shredded rotisserie
  • 1 (14.5 oz) can black beans drained and rinsed
  • 1/2 cup cilantro chopped
  • 1 Tbsp lime juice fresh
  • salt freshly ground
  • black pepper freshly ground
Toppings
  • 4 oz. corn tortilla strip or tortilla chips slightly crushed
  • 1 cup Mexican cheese shredded, or Monterey jack cheese
  • avocado optional, diced
  • sour cream (optional)

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.
  2. Add garlic, chili powder and cumin and saute 1 minute.
  3. Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.
  4. Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.
  5. Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.

Notes

  • Substitute 1/2 cup chopped bell pepper for jalapeno if you prefer less heat.
  • To create your own tortilla strips, cut corn tortillas into strips and fry in 350°F vegetable oil until crisp, about 2 minutes; drain and season with salt immediately.
  • The nutrition estimate assumes about 1.5 cups of soup per serving and excludes optional toppings like avocado and sour cream.