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Easy Chicken Tortilla Soup

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Cozy up with this healthy and easy Chicken Tortilla Soup! Chicken simmers with onion, jalapeño, garlic, black beans and sweet corn in a deliciously spiced tomato broth. Serve with crushed tortilla chips and a plethora of toppings! Serves 6-8 in under 45 minutes.
Course Soups & Stews
Cuisine Mexican
Keyword chicken, easy, Mexican, soup, tortilla
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 319
Author Laurie McNamara


  • 2 teaspoons olive oil
  • 1 to 2 jalapeño peppers diced (see notes)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon chipotle powder or to taste
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon dried Mexican oregano or substitute with regular
  • 1 (28 ounce) can crushed fire-roasted tomatoes
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 cup sweet corn frozen or fresh
  • 2 cups cooked chicken leftover shredded roasted or rotisserie
  • 1 quart (4 cups) low-sodium chicken broth
  • 1/2 large lime juiced
  • 2-1/2 teaspoons kosher salt or to taste
  • 2 tablespoons cilantro minced
  • tortilla chips for serving


  • fat free plain greek yogurt or sour cream
  • sharp cheddar cheese
  • avocado sliced or diced
  • radish thinly sliced
  • jalapeño sliced


  • To a large dutch oven or heavy pot, add the olive oil, onion, jalapeño, garlic with a pinch of salt. Heat on medium-low, stir and cook until softened, about 8 minutes.
  • Add in chili powder, cumin, chipotle powder, oregano, and cayenne. Stir and cook 1 minute.
  • Next, add in the crushed tomatoes, black beans, corn, chicken, broth and lime juice. Add 2 cups of water to the crushed tomato can, swirl to get anything left behind in the can. Stir to combine.
  • With the lid cracked, bring to a low bubble and simmer for 30 minutes.
  • Remove the lid, add in the cilantro and season with kosher salt.
  • Ladle soup into bowls and erve with desired toppings and tortilla chips. Crush chips into soup as you eat.


*use 1 jalapeno if large, 2 if small. Remove seeds and ribs for less heat.


Serving: 1generous cup | Calories: 319kcal | Carbohydrates: 27g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1145mg | Fiber: 7g | Sugar: 10g