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Easy Chicken Tortilla Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Calories: 354kcal
Author: Deanna



Chicken Tortilla Soup

  • 1 Tbsp Olive oil
  • 1 Large White onion diced
  • 2 Cloves Garlic minced
  • 4 Cups Chicken broth
  • 15 oz can Crushed tomatoes
  • 14 oz can Diced tomatoes
  • 4 Cups Cooked chicken shredded or diced
  • 1.5 Cups Corn kernels frozen or canned
  • 1 Chipotle pepper in adobo sauce chopped
  • 1 Tbsp Adobo sauce
  • 2 tsp Cumin
  • 2 tsp Chili powder
  • Salt/pepper to taste
  • 1/2 Cup Cilantro chopped

Tortilla Strips

  • 6 6-inch Corn tortillas
  • 1 Tbsp Olive oil
  • 1/2 tsp Salt or seasoning salt

Optional toppings

  • Diced avocado
  • Sliced jalapenos
  • Shredded cheese
  • Sour cream


Chicken Tortilla Soup

  • Heat oil in a large pot or Dutch oven.  Add onions and garlic and sauté on medium heat until onions are almost translucent, about 5 minutes.
  • Add all remaining ingredients, except cilantro, tortilla strips or toppings to the pot.  
  • Increase heat to med-high and bring soup to a gentle boil, then reduce heat to medium and simmer for 15-20 minutes.
  • Serve topped with tortilla strips and an assortment of toppings. 

Tortilla Strips

  • Preheat oven to 350 degrees
  • Cut the tortillas into 1/2 inch strips
  • Place tortillas strips in a bowl and toss with the olive oil and salt.
  • Spread the strips on a parchment lined baking sheet and bake for approximately 10 minutes then toss them and bake another 5-10 minutes until lightly golden.
  • Remove from the oven and allow to cool before serving.


Nutritional values is for informational purposes only and will vary depending on ingredients and brands used.  
Nutritional values do not include optional toppings. 


Calories: 354kcal | Carbohydrates: 32g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1585mg | Potassium: 844mg | Fiber: 5g | Sugar: 8g | Vitamin A: 708IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 4mg