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–+ servings
A white bowl full of chicken tortilla soup garnished with cut up avocado, Monterey Jack cheese and sour cream in the middle. The pot of soup and a bowl of shredded cheese is to the right of the soup bowl.
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5 from 2 votes

Chicken Tortilla Soup

This chicken tortilla soup is flavorful and has a bit of spice to it! Over the years, I have customized and simplified it to make it easy but still delicious. This soup recipe is hearty and easy enough to be a weeknight dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 377Kcal
Author: Susan Moncrieff

Ingredients

  • 2 cans Rotel diced tomatoes 11 oz size - Original with Chilies. If you don't want your soup as spicy, substitute a can of diced tomatoes for one of the Rotel cans.
  • 1 can diced tomatoes 15 oz size
  • 32 oz chicken broth That's the size of the box of broth
  • 1 can black beans
  • 1 can corn if using fresh or frozen, use 1½ cups
  • 1 package taco mix 3 tablespoons if using your own
  • 5 fresh tortillas corn type taco size - cut into pieces
  • 2 raw chicken breasts Total of approx. 12 oz. Or, use 2 cups of shredded (chopped) rotisserie chicken
  • 8 oz Monterey Jack cheese or Mexican blend cheese shredded - reserve ¼ for garnish
  • 1 avocado Cut up - optional for garnish
  • sour cream optional for garnish

Instructions

  • Add Rotel tomatoes and diced tomatoes to a large, heavy pot. I use a Dutch oven but a stock pot will also work.
    At this stage either use an immersion blender or a regular blender to chop the Rotel and diced tomatoes into a finer size. I have some picky eaters who don't like tomato chunks, so I blend them until smooth.
    Add all the chicken broth to your pot at this time.
  • If using raw chicken, this is where you will add it to the liquid to cook. Simmer for approximately 15 - 20 minutes. If using rotisserie chicken, you can skip this step.
  • Shred chicken and add it back into the tomato-based sauce. Add the cut-up fresh tortillas. Trust me, they will totally dissolve and will thicken the sauce!
  • Add all the rest of the ingredients except for the cheese when you add the shredded chicken and the tortillas. Simmer for 15 minutes, stirring occasionally.
  • Just prior to serving, add the cheese. It will melt easily into the soup. Serve with an assortment of garnishes which include tortilla chips, chopped avocado, sour cream, and shredded cheese. Reserve some of the cheese for garnish (approx. ⅓)

Nutrition (I am not a nutritionist. These are estimates only)

Serving: 1serving | Calories: 377Kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1035mg | Potassium: 917mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 22mg | Calcium: 293mg | Iron: 4mg