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Chicken Tortilla Soup


The best chicken tortilla soup in the world. For sure. ^ . ^
Freezer friendly, just don't add the cheese, the sour cream, or the tortilla strips.

Rate this recipe 4.3/5 (19 Votes)


  • 3 shredded Chicken Breasts
  • 1/2 tsp olive oil
  • 1 tbsp minced garlic
  • 1.5 tsp ground cumin
  • 48 oz chicken broth
  • 16 oz frozen corn
  • 14 oz can black beans
  • 1 cup chopped onion
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 1 cup salsa
  • 8 oz corn tortilla strips
  • cheddar cheese
  • sour cream


Servings 4
Level of difficulty Average
Preparation time 60mins
Cooking time 30mins
Cost Average budget


Step 1

1. Brown chicken in oil over med-high heat in the bottom of a large pot for about 9-10 minutes. Shred chicken and keep the chicken in the pot. Add all ingredients to the pot omitting the cheese, sour cream, and tortilla strips. Simmer for around 30-45 minutes for the best flavor.

2. Serve soup over the tortilla strips and top with cheese and sour cream.


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VIDEO: Chicken Quesadillas

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Chicken Tortilla Soup CREAMY CORN SOUP