Even though we are only in the first week of November, it sure is starting to feel like winter here in our neck of the woods.  

A hearty bowl of soup is definitely comforting on those cold pre-winter days.

And if they can be whipped up in 30 minutes or less and are still delicious?

Yes, please.

That’s exactly why I love this Chicken Tortilla soup.

 This soup is not only hearty and simple to put together, it is also SUPER yummy!


I hope you enjoy it as much as we do!

If you want to check out more of my recipes-you can find them on the From my kitchen page!

And if you’d like to try this quick and easy-yet, FLAVOR FILLED Chicken Tortilla soup, here’s the recipe!                                     

Chicken Tortilla Soup
Serves 6
A hearty tomato based soup with chunks of chicken and strips of tortilla.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 4 cups chicken broth
  2. 2 cups shredded chicken (I use roasted chicken)
  3. 2  (14.5 ounce) cans of diced tomatoes (with juice)
  4. 1 (15 ounce) can of black beans (drained and rinsed)
  5. ½ teaspoon chili powder
  6. ½ teaspoon cayenne pepper
  7. ½ teaspoon black pepper
  8. 1 medium yellow onion
  9. 3 cloves garlic (minced)
  10. 1 Tablespoon olive oil
Tortilla Strips
  1. 2 tablespoon olive oil
  2. 4 corn tortillas cut into ¼” strips
  3. 1 cup frozen or fresh corn (optional)
  1. 1.    Add olive oil to a Dutch oven, or medium pot-and saute the onion (about 4 minutes). Add garlic,  chili powder, cayenne pepper, and saute for 1 minute more.
  2. 2.    Stir in broth, diced tomatoes, beans, and black pepper
  3. 3.    Bring to boil.  Turn down heat to low, and let simmer for 15 minutes.
  4. 4.    If using corn-you can add this now.
  5. 5.    Let soup simmer for another 5 minutes.
  6. Directions for the Tortilla Strips.   Add olive oil to a heavy skillet.  Heat oil over medium heat.  Add the tortilla strips (in batches) and fry until golden brown.  Remove with a slotted spoon.  Place on paper towels to drain.
  7. 6.    Add ½ of the tortilla strips to soup.  Let simmer for 5 more minutes.
  8. Serve soup with the remaining tortilla strips, slices of avocado, lime wedges, shredded cheese (I use Kraft’s Mexican Blend),and sour cream.






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2 thoughts on “Chicken Tortilla Soup”

  1. Your soup looks so delicious!! Perfect on a cold winters day, here in Wisconsin:) We got some snow last night….so that means more is on the way:) Lynn @ Turnips 2 Tangerines

  2. Thank you, Lynn! We are supposed to get some snow on Monday!! UGH! I am definitely not ready for the polar vortex they are predicting!!! Stay warm-and have a great weekend!

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