Easy Chicken Tortilla Soup

5 from 5 reviews

Easy Chicken Tortilla Soup is a hearty, delicious soup filled with chicken, green chile, corn, and black beans in a tomato broth. This soup is full of flavor without being too spicy. Serve it with fried tortilla strips and cheese for the ultimate Tex-Mex lunch or dinner!



For the toppings:


  1. In a large stock pot or dutch oven, heat the oil. Saute onions, garlic, and green chile until softened, about 5 minutes.
  2. Add beef beef, chicken broth, tomato juice, cumin, chile powder, salt, pepper, Worcestershire sauce, steak sauce, beans, and corn. Stir. Cover and simmer for about 45 minutes.
  3. Add shredded chicken and simmer for 20 minutes more.
  4. Serve with toppings
  5. To fry tortilla strips:
  6. Heat an inch of canola or vegetable oil in a heavy bottom skillet. Add strips in one layer and cook until desired crispness. Instead of trying to flip the stips over, I submerge the strips slightly with the spatula. Drain on paper towels and salt immediately.


Nutritional information provided is an estimate and doesn’t include topping suggestions.

I love black beans in this soup, but you may like to use your favorite such as pinto or kidney, or a combination.

Keywords: Easy Chicken Tortilla Soup, Tex Mex, Soup Recipe

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