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Mugs of chicken tortilla soup topped with sour cream, cilantro, and avocado.
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5 from 3 votes

Chicken Tortilla Soup

This substantial Mexican-inspired Chicken Tortilla Soup takes only 30 minutes to make. A great choice for a busy weeknight!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 231kcal


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 2 cups reduced-sodium chicken broth, or more as needed to reach desired consistency (I used 3 cups)
  • 28 ounces canned crushed tomatoes
  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned corn, drained or 1 ½ cups frozen corn
  • 7 ounces canned diced green chiles
  • 2 ½ cups shredded rotisserie chicken
  • ¼ cup chopped fresh cilantro

Optional Toppings:

  • Crushed tortilla chips
  • Sliced olives
  • Sliced green onions
  • Diced fresh tomatoes
  • Diced avocado
  • Shredded cheese
  • Cilantro


  • Heat the olive oil in a medium saute pan over MEDIUM-HIGH heat. Add the diced onion and saute for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sauteing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
  • Add the chicken broth and tomatoes and bring to a boil over MEDIUM heat. Simmer for 10 minutes.
  • Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
  • Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.


Calories: 231kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 827mg | Fiber: 10g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 4mg