Super easy chicken tortilla soup

Super easy chicken tortilla soup

May 27 2020



Serves 6

I love a good soup for dinner. I find that it is easy, it has all the nutrients that I want my family to have and it is so satisfying. It is even better when it goes fast and you can add loads of delicious toppings.
The way to make this recipe even faster is to use leftover chicken or rotisserie chicken... I cooked mine ahead of time with tons of spices for extra flavor!


  • 2 medium chicken breasts
  • 1 medium onion, minced
  • 1 jalapeño
  • 2 garlic cloves
  • 6 cups of chicken stock
  • 1 15oz can of fired diced tomatoes (regular work as well, this adds some depth)
  • 1 15oz can of black beans
  • 2 cups of corn (frozen or fresh)
  • 1 lime, juiced
  • Spice mix: 1 tsp of each paprika and smoked paprika, 2 tsp of cumin, 1/4 tsp of chili powder, 2 tsp of salt, 1 tsp of ground pepper, 1/2 tsp garlic powder
  • 1/3 cup of fresh cilantro
  • Toppings: tortilla strips and chips, shredded cheese, sour cream, diced avocado,
  • 2-3 tbsp of olive oil


If you cook your chicken yourself, preheat the oven at 425F, drizzle olive oil and 2 tsp of the spice mix and cook for 30-40 minutes, until chicken is cooked through.

In a large pot sauté the onion and jalapeño with 2 tbsp of olive oil and add the garlic for an additional 3-4 minutes.

Add the rest of the spice mix and toss until everything is coated and you can smell the spices (1-2 minutes).

Add the broth, corn, beans and tomatoes, bring to a boil, then simmer for 5-10 minutes.

When the chicken is cooked, shred it and transfer to the soup alongside with lime juice and chopped cilantro. Give it another couples of minutes to allow the flavors to blend.

Taste and adapt seasoning to your liking.

Serve and add all the delicious toppings to make it extra delicious!

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