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5 from 12 votes

Chicken Tortilla Soup Recipe

This soup is made in ONE pot and is so delicious! Always a crowd pleaser and tastes great loaded with cheese, avocado and tortilla chips!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup
Servings: 6
Calories: 298kcal
Author: Jamielyn Nye


  • 1 pound boneless chicken breasts
  • 1 teaspoon olive oil
  • 1 onion (chopped)
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 29 ounces chicken broth (2 cans)
  • 1 1/2 cups frozen corn kernels
  • 1/2 teaspoon chili powder (can add another 1/2-1 tsp if you like spicy)
  • 15 ounces black beans (1 can)
  • 1 1/2 Tablespoons lemon juice
  • 1 1/2 cups chunky salsa

Optional toppings: tortilla strips, sour cream, shredded cheese, cilantro, etc.


    • In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions and cook for about 2 minutes. 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, cover and simmer for about 20 to 30 minutes.
    • Break up some tortilla chips or tortilla strips and add to individual bowls. Pour tortilla soup over chips. Top with the Monterey Jack cheese and a little sour cream if desired.


    Calories: 298kcal | Carbohydrates: 31g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1088mg | Potassium: 796mg | Fiber: 8g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14.6mg | Calcium: 61mg | Iron: 3mg