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5 from 1 vote

Easy Chicken Tortilla Soup

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Mexican/Tex-Mex
Servings: 8 Servings
Calories: 352kcal
Author: Nikole Berg

Ingredients

  • 2 tablespoons mild flavored oil such as canola
  • 1 small onion chopped (about ½ cup)
  • 2 4- ounce cans chopped green chiles drained (if fresh is available, use about ½ cup)
  • 2 garlic cloves finely chopped
  • 1 14- ounce can petite diced tomatoes undrained
  • 2 10.5- ounce cans or cartons beef broth I use Campbell’s brand beef consomme works well too
  • 2 10.5- ounce cans or cartons lower sodium chicken broth
  • 3 cups tomato juice
  • 2 teaspoons ground cumin
  • 2 teaspoons red chile powder
  • 1 teaspoon salt
  • teaspoon pepper
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons bottle steak sauce such as A-1
  • 1 15- ounce can black beans drained and rinsed
  • 1 cup frozen corn thawed
  • cooked and shredded chicken from one rotisserie chicken about 2-3 cups

For the Toppings

  • 10 corn tortillas or more cut into strips
  • 2 cups shredded cheddar Monterey Jack, or Mexican blend cheese
  • Lime wedges
  • Chopped cilantro
  • Sour Cream
  • Diced or Sliced Avocado

Instructions

  • In a large stock pot or dutch oven, heat the oil. Saute onions, garlic, and green chile until softened, about 5 minutes.
  • Add beef broth, chicken broth, tomato juice, cumin, chile powder, salt, pepper, Worcestershire sauce, steak sauce, beans, and corn. Stir. Cover and simmer for about 45 minutes.
  • Add shredded chicken and simmer for 20 minutes more.
  • Serve with toppings.

To Fry Tortillas

  • 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.

Notes

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.

Nutrition

Calories: 352kcal | Carbohydrates: 42g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1129mg | Potassium: 824mg | Fiber: 9g | Sugar: 8g | Vitamin A: 973IU | Vitamin C: 29mg | Calcium: 296mg | Iron: 4mg