Chicken Tortilla Soup Recipe

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Chicken tortilla soup

Jessica Schwausch Lunsford


this recipe can be adapted so many different ways to please whoever in your family! Don't add the meat and make it vegetarian.. Leave out the cheese and sour cream and its dairy free.

☆☆☆☆☆ 0 votes
15 Min
45 Min
Stove Top


onion, diced
3 clove
garlic, grated or chopped small
3 Tbsp
olive oil (for sautéing)
1/2 lb
bacon, chopped
2 box
low sodium chicken broth
1 1/2 tsp
1 tsp
garlic powder
1 tsp
pensey's mural of flavor (or just oregano)
lemons, squeezed.
lemon, zested
1 can(s)
corn, drained
2 can(s)
pinto beans, drained
rotisserie chicken, deboned, chopped or shredded
1 bunch
cilantro, roughly chopped
sour cream (for garnish)
tortilla chips (for garnish)
lemon wedges (for garnish)
avocado (for garnish)
shredded cheese (for garnish)
hot sauce (for garnish)


1Sauté onion and bacon in Dutch oven until cooked well. Add garlic and cook until fragrant.
2Once onion is all cooked, add broth and bring to a boil.
3Add corn, beans, shredded chicken, and seasonings.
4Let simmer and season with salt and pepper as needed. Add cilantro, lemon juice and zest.. Bring to a simmer and cook for 30 minutes to let flavored meld.
5When ready to serve, garnish with whatever you prefer, we like avocado, cheese, extra cilantro and lemon juice, some hot sauce, and lots of sour cream and crushed up corn tortilla chips.
6Even better heated up the next day!

About this Recipe

Course/Dish: Chicken Soups, Bean Soups
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy