Name: Easy Chicken Tortilla Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 Tbsp olive oil; 2 medium-large onions (cut into medium dice); 1 large bell pepper (any color); 4 large garlic cloves (minced); 4 tsp chili powder; 2 tsp dried oregano; 2 28 oz cans crushed tomatoes, fire roasted diced, or Mexican style stewed, or any combination of the two; 1 quart chicken broth; 1 16 oz package frozen corn or 1 can; 2 4 oz cans green chilies, chopped; 2 15.5 oz cans black beans; 4 cups shredded (cooked chicken); ½ cup chopped fresh cilantro; Tortilla chips (to serve)

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Easy Chicken Tortilla Soup uses mainly pantry ingredients for a hearty and comforting soup that is sure to please the family.

I happen to love all kinds of soups and stews and have no problem eating them year round. My husband prefers stews since they tend to be less brothy and more hearty. I don’t blame him. So I make my soups on the heartier side with lots of stuff in them.

This Easy Chicken Tortilla Soup recipe is really easy to throw together in half an hour. It uses many items that you can typically find in the pantry or freezer and it’s lovely and warm and comforting.

Tips for making Chicken Tortilla Soup even easier:

Use rotisserie chicken or make your own rotisserie chicken in the slow cooker.
Freeze cut up onions and peppers for recipes like this.

Wanting to introduce your children to more Latin American dishes? Get started with this resource guide on How To Make Latin American Food Kid Friendly!

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Easy Chicken Tortilla Soup

Simple, easy, and hearty Chicken Tortilla Soup will become a favorite go-to dinner.

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Easy Chicken Tortilla Soup

Course Main

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Author Jonesin' For Taste

Ingredients

2 Tbsp olive oil
2 medium-large onions cut into medium dice
1 large bell pepper any color
4 large garlic cloves minced
4 tsp chili powder
2 tsp dried oregano
2 28 oz cans crushed tomatoes, fire roasted diced, or Mexican style stewed, or any combination of the two
1 quart chicken broth
1 16 oz package frozen corn or 1 can
2 4 oz cans green chilies, chopped
2 15.5 oz cans black beans
4 cups shredded cooked chicken
½ cup chopped fresh cilantro
Tortilla chips to serve

Instructions

Heat oil in large soup kettle over medium-high heat. Add onions and peppers; sauté until tender, about 4 minutes. Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes. (after cooling, the soup can be refrigerated for up to 3 days). Serve warm with tortilla chips.

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