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A steaming bowl of chicken tortilla soup garnished with fresh herbs.

Quick way to grow: The 1 Chicken Tortilla Soup Recipe You Need

This quick and easy chicken tortilla soup recipe is perfect for a weeknight meal. It's packed with flavor and comes together in no time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast cooked and shredded
  • 6 cups chicken broth
  • 1 28-ounce can canned diced tomatoes
  • 1 15-ounce can canned black beans rinsed and drained
  • 1 cup frozen corn
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tbsp olive oil

Equipment

  • large pot or Dutch oven

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic, chili powder, cumin, and oregano, cooking for another minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (undrained), rinsed black beans, and frozen corn.
  4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
  5. Add the shredded cooked chicken to the pot and heat through for a few minutes.
  6. Serve hot, garnished with your favorite tortilla soup toppings like tortilla strips, shredded cheese, sour cream, avocado, or cilantro.

Notes

For extra spice, add a pinch of cayenne pepper or a diced jalapeño with the onion. You can also use leftover rotisserie chicken for an even quicker prep time.