It’s soup week on the blog this week, which means that I’m sharing my favorite soup recipes with you all.  We’ve got cream soups, broth based soups, meaty soups, veggie soups, chunky soups, and pureed soups.  Guess what?  I love them all.

Soup is such a delicious way to stretch a few items and make them into a satisfying and tasty meal.  One of the greatest things about soup, in my opinion, is the leftovers.  Is it weird that I get excited about leftovers for lunch?  Maybe so, but I’ve never been afraid to be a little weird.

I’m sharing with you today an easy and flavor packed dish, chicken tortilla soup.  If you already have broth and chicken cooked, this comes together in under thirty minutes which makes it perfect for a weeknight meal.

Chicken tortilla soup topped with sour cream and cilantro

If you don’t already have the chicken cooked, I recommend cooking this in the slow cooker.  Throw everything in with a couple of raw pieces of chicken and let it go all day.  When you are ready to eat, remove the chicken and shred it and put it back in the soup.  It’s perfectly fine either way.

You will definitely want to take the extra time to make your own tortillas for this soup.  You can use my soaked whole wheat tortillas or the homemade tortillas made with organic white flour that I link to in that post.  It really takes the soup to the next level rather than store bought tortillas.  If you are gluten free, by all means use a gluten free flour tortilla or organic corn tortillas.

And whatever you do, please don’t skimp on the toppings for the soup.  They are a very important part on making this soup extra delicious.

Enjoy, friends.  Soup.  It’s what’s for dinner.

Chicken tortilla soup

Chicken tortilla soup that satisfies that Mexican craving.

Course Soup
Cuisine Mexican
Keyword chicken tortilla soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6


  • A quick and easy chicken tortilla soup perfect for using leftover chicken for a quick weeknight meal.
  • Ingredients
  • 2 T. butter or olive oil
  • 1/2 large onion chopped
  • 1 jalepeno diced
  • 3 cloves garlic pressed or minced
  • 14.5 oz. can diced tomatoes
  • 14.5 oz. can of black beans drained
  • 1 c. frozen organic corn
  • 4 c. chicken broth
  • 2 c. shredded cooked chicken
  • 1 1/2 tsp sea salt You may need to add more or less depending if your broth was salted. Always start with a smaller amount and work your way up.
  • 1 1/4 tsp cumin
  • 1 1/4 tsp chili powder
  • pepper to taste
  • 1/3 cup fresh chopped cilantro
  • batch of tortillas flour or corn


  1. Heat butter over medium heat.
  2. Add onions and jalepenos and cook until softened.
  3. Add garlic and cook for a minute or two.
  4. Add tomatoes, beans, broth, corn, chicken, and seasonings. Bring to a boil and simmer for about 20 minutes.
  5. Add chopped cilantro the last few minutes. Taste and adjust seasonings accordingly.
  6. Right before serving, slice tortillas into strips and lay flat on baking sheet. Drizzle with olive oil and bake in a 450 degree oven for about five minutes or until lightly toasted. Put desired amount of tortillas in the soup.
  7. Top with Monterey jack cheese, more cilantro, sour cream, a squeeze of lime juice, chopped avocado, green onions, and more baked tortilla strips.