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An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.
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4.20 from 273 votes

The BEST Chicken Tortilla Soup I Ever Made

I've made seemingly every Chicken Tortilla Soup recipe, but this is the first one I've been really excited about! Ready in under 1 hour and SO EASY!
Prep Time10 minutes
Cook Time30 minutes
Additional Time2 minutes
Total Time42 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Cuisine: Mexican
Keyword: chicken, corn, main dish, mexican, recipe, soup, tortilla
Servings: 10
Author: Sweet Basil

Equipment

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Carrot large, peeled and chopped
  • 1/2 Onion chopped
  • 1 Rib Celery chopped
  • 1 Bell Pepper red, chopped
  • 1 ½ teaspoons Garlic Powder
  • 3 teaspoons Taco Seasoning
  • 2 Roma Tomatoes quartered
  • 15 Ounces Tomatoes Fire Roasted Diced, drained
  • 4 Ounces Green Chiles Fire Roasted Diced, drained
  • 2 Ounces Monterey Jack Cheese (or 1/3 Cup Mexican Shredded Cheese)
  • 1 Can Black Beans drained and divided
  • 1/2 Avocado
  • 10 Tortilla Chips (We use Food Should Taste Good Multigrain chips from Costco as they have more flavor)
  • 2 Cups Chicken Broth
  • 2 Cups Water
  • 3 Chicken Breasts cooked and shredded
  • 1 ½-2 Cups Corn
  • 1 ½ teaspoons Kosher Salt
  • 1/4 Cup Cilantro chopped fresh
  • Tortilla Strips
US Customary - Metric

Instructions

  • Heat the olive oil in a dutch oven over medium heat.
    1 Tablespoon Olive Oil
  • Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
    1 Carrot, 1/2 Onion, 1 Rib Celery, 1 Bell Pepper
  • Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
    1 ½ teaspoons Garlic Powder, 3 teaspoons Taco Seasoning, 2 Roma Tomatoes, 15 Ounces Tomatoes, 4 Ounces Green Chiles
  • Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
    1/2 Avocado, 2 Ounces Monterey Jack Cheese
  • Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup.
    1 Can Black Beans, 10 Tortilla Chips
  • Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
    1 Can Black Beans, 2 Cups Chicken Broth, 2 Cups Water, 3 Chicken Breasts, 1 ½-2 Cups Corn, 1 ½ teaspoons Kosher Salt
  • Stir in the cilantro and serve with fresh avocado, chips and cheese!
    1/4 Cup Cilantro

Notes

This soup can be frozen for up to 3 months.

Nutrition

Serving: 1Cup | Calories: 222kcal | Carbohydrates: 19g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 701mg | Potassium: 658mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2039IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 1mg