My Favorite Chicken Tortilla Soup

Tami Conklin


This is Really Good and I Love Making It, The Kids Even Love This Soup!!!


★★★★★ 2 votes

15 Min
40 Min


  • ·
    2 1/2 teaspoons vegetable oil
  • ·
    8 (6-inch) corn or flour tortillas (cut into 1-inch strips)
  • ·
    3 cups chicken broth
  • ·
    1 1/2 teaspoons ground cumin
  • ·
    1 1/2 teaspoons chili powde
  • ·
    1 1/2 teaspoon dried oregano
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    3/4 cup chopped onion
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    2 (15-ounce) can black beans, rinsed and drained
  • ·
    1 (15-ounce) can of pinto beans
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    1 (15-ounce) can whole kernel corn, drained
  • ·
    2 or 3 cups shredded cooked chicken - (use a store rotisserie chicken, just shred the meat yourself)
  • ·
    1/2 cup salsa
  • ·
    1/2 cup chopped fresh cilantro
  • ·
    2 cloves garlic
  • ·
    1 small can rotel tomatoes with green chilies
  • ·
    1 small can of mild chopped chilies
  • ·
    12 ounces tomato sauce
  • ·
    3 tablespoons fresh lime or lemon juice

How to Make My Favorite Chicken Tortilla Soup


  1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
  2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans(black and pinto), corn, chicken, salsa, lime juice, tomato sauce, rotel tomatoes with chiles and the chilies, onion, garlic. Reduce heat to low, stir and simmer until chicken and veggies are heated through.
  3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
  4. Other Toppings You Can Use:
    Sour Cream
    Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
    Sliced black olives
    Sliced green onions

Printable Recipe Card

About My Favorite Chicken Tortilla Soup

Other Tag: Quick & Easy
Hashtag: #tortilla

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