Easy Chicken Tortilla Soup Recipe

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Lisa Reed


This soup is quick and easy, just add a few cans of this and that, some seasonings and in 30 minutes you have a meal. The cumin and chili powder adds lots of wonderful blended flavors.

★★★★★ 1 vote
4- 6
30 Min
30 Min
Stove Top


2 can(s)
15 oz chicken broth
1 can(s)
15 oz cream of mushroom soup
1 can(s)
15 oz black beans ( drained and rinsed)
1 can(s)
10 oz chopped tomatoes w/chiles (drained)
1 pkg
15 - 16 oz bag of frozen corn
1/2 pkg
use 1/2 of a store brought roasted chicken, skinned and shredded
1 Tbsp
cumin (or to taste)
2 tsp
chili powder (or to taste)


1Heat the broth, add the cream of chcken soup and wisk until smooth. Heat through. Add the cumin and chili power and stir. Add the drained black beans, the drained canned tomatoes w/chilies, corn and shredded roasted chicken. Heat through and serve with garish.
2Top each bowl of soup with diced avocado, fresh chopped cilanto, a tablespoon of sour cream and freshly homemade fried tortillas strips.
3For fried tortillas strips: Heat oil in a frying pan, cut about 6 fresh tortillas into strips, and fry, when golden brown, drain, lighty salt. Or you can use store bought tortilla chips.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy