Chicken tortilla soup

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, brothy 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 feature

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
Serves 6
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
284 calories
36 g
43 g
5 g
25 g
2 g
368 g
1181 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 284
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 43mg
Sodium 1181mg
Total Carbohydrates 36g
Dietary Fiber 7g
Sugars 3g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. A quick and easy chicken tortilla soup, perfect for using leftover chicken for a quick weeknight meal.
  2. Ingredients
  3. 2 T. butter or olive oil
  4. 1/2 large onion, chopped
  5. 1 jalepeno, diced
  6. 3 cloves garlic, pressed or minced
  7. 14.5 oz. can diced tomatoes
  8. 14.5 oz. can of black beans, drained
  9. 1 c. frozen organic corn
  10. 4 c. chicken broth
  11. 2 c. shredded cooked chicken
  12. 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.)
  13. 1 1/4 tsp cumin
  14. 1 1/4 tsp chili powder
  15. pepper to taste
  16. 1/3 cup fresh chopped cilantro
  17. 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.
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  1. Potato soup - Eat Well Spend Smart November 26, 2018 at 4:45 pm - Reply

    […] pretty much adore soups of all kinds.  Broccoli cheddar, chicken tortilla, kale and white bean, tomato…you name it, I like […]

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