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5 from 1 vote

Chicken Tortilla Soup

A flavorful soup that's loaded with vegetables, is easy to make and perfect for a crowd or family night at home.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 10
Calories: 537kcal
Author: Lucy Brewer


  • 6 tablespoons olive oil
  • 4 cups cooked, shredded chicken
  • 4 cups chopped white onion
  • 1 cup chopped green pepper
  • 1 cup chopped red pepper
  • 1/3 cup chopped and seeded jalapenos
  • 1 tbsp chopped garlic
  • 4 quarts chicken stock
  • 3 cans black beans drained and rinsed
  • 2 cups frozen whole kernel corn
  • 2 cans green chilis drained
  • 3 tbsp tomato paste
  • 2 tbsp chili powder
  • 3 tbsp cumin
  • 1 cup chopped fresh cilantro
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly grated black pepper
  • 6 corn tortillas


  • In a large stock pot, heat olive oil over medium heat. Add onions, green peppers and red peppers and saute 6-8 minutes, until vegetables are starting to soften. Add garlic and saute for another minute. Add all other ingredients except for corn tortillas.
  • Stir soup until everything is well blended and bring to a boil. Turn down to a simmer and cook for 30 minutes.
  • Tear corn tortillas into small pieces and drop into the soup. Simmer for another 20 minutes. Taste for seasoning and adjust accordingly. Remove from heat.
  • Serve with chopped avocado, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips and lime slices.