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chicken tortilla soup in bowl with spoon

Easy Chicken Tortilla Soup

Liz Olberding @ Up North Nosh
Easy Chicken Tortilla Soup is a flavorful, and healthy meal without being too filling, and it comes together in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish, Soup
Cuisine Mexican
Servings 6 people
Calories 276 kcal

Equipment

  • 1 large pot

Ingredients
  

  • 1 lb boneless, skinless chicken cooked and shredded
  • 4 c chicken broth
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes and green chilies
  • 1 can cream of chicken soup (make my homemade version here)
  • 1 T salt
  • 1/2 t chili powder
  • 1/2 t cumin
  • 1 t garlic powder

Instructions
 

  • Start by preparing the shredded chicken. Either use my easy method here of How to Make Shredded Chicken or you can buy a rotisserie chicken at the store, remove the skin, and shred the chicken meat. You will want approx 1lb of shredded chicken.
  • In a large pot, combine the chicken and 4 cups of chicken broth.
  • Open a can of black beans, drain and rinse them. Add them to the pot.
  • Add a can of corn (drained).
  • Open a can of diced tomatoes with green chilies (do not drain) and add that to the pot.
  • To thicken the soup a bit, add a can of cream of chicken soup. I'm not a huge fan of store bought cream of chicken soup, so I make my own in just a few minutes using this recipe.
  • Add 1T of salt (only use 1/2T if you used store bought cream of chicken soup since it has more salt in it than my homemeade version),
  • Add 1/2 t chili powder (There is quite a bit of heat from the liquid from of the diced tomatoes and green chilies, but feel free to add more chili powder if you'd like to dial up the heat even more)
  • Add 1/2 t cumin and 1 t garlic powder.
  • Simmer together over medium for approx 15 minutes to let the flavors combine.
  • Ladle into bowls and top each bowl with 1-2 T of tortilla strips.

Notes

In addition to tortilla strips, try serving the soup with these fun toppings as well. I like mine with a little shredded cheddar cheese and sour cream.
  • shredded cheese
  • sour cream
  • diced avocado
  • jalapenos
  • chopped cilantro
  • chopped tomatoes
Chicken tortilla soup will last in the refrigerator for up to 4 days.
It also freezes well and will last in the freezer for up to 6 months. Follow my easy method of freezing soups here.

Nutrition

Calories: 276kcalCarbohydrates: 32gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 56mgSodium: 2200mgPotassium: 771mgFiber: 6gSugar: 6gVitamin A: 432IUVitamin C: 11mgCalcium: 55mgIron: 3mg
Keyword chicken tortilla soup, freezer meal, lunch, meal prep, mexican soup
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