Chicken Tortilla Soup


There’s something about this cold weather that makes me want to make eat soup EVERY day! I’ve tried out a few new recipes over the last few weeks and this one was a keeper, so I thought I would share it. This soup recipe was delicious! It warms you right up on a cold day, and has just the perfect kick to it. Try it out and let me know what you think.

mexican tortilla soup

Chicken Tortilla Soup

Yield: 4 to 6 servings


  • 1 pound of boneless chicken breasts
  • 1 teaspoon olive oil
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 1/2 cups frozen corn kernels
  • 1/2 teaspoon chili powder (If you like it spicy add another 1/2-1 tsp.)
  • 1 1/2 tablespoons lemon juice
  • 1 1/22 cups chunky salsa
  • 1 (15 ounce) can black beans
  • Optional toppings: tortilla strips, sour cream, shredded Monterey Jack cheese, cilantro


In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips or tortilla strips, into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream if desired.


Adapted from All Recipes

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Carla posted on April 16, 2011 at 1:43 pm (#

    I have to try this! Looks so tasty!! and just an fyi, I picked up some tortilla strips at Aldi the other day! They are by the croutons. They are pretty tasty!