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Super Easy Chicken Tortilla Soup

This is the easiest Chicken Tortilla Soup you will ever make!

This is my go to when I want to put something together quickly. On days that I am very busy I always go with pre-prepped ingredients which I share in my Youtube video on how to cook this Super Easy Chicken Tortilla Soup. Soon I’ll also share a video on how I save a ton of time in the kitchen so look out for it!

Chicken Tortilla Soup in a plate
Chicken Tortilla Soup

Ingredients:

2 cartons (32 ounces) chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) petite diced tomatoes
Cooked rotisserie from the supermarket. I use just the breasts. About 1 breast and a half.
1 large onion, chopped
Chopped green chilies to taste
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 large can Green Giant White Shoepeg corn
Minced fresh cilantro to taste for garnish
Tortilla strips for topping
Shredded Mexican cheese blend for topping

Chicken Tortilla Soup in a plate overhead
Chicken Tortilla Soup

Directions:

Shred the chicken breasts. Set aside.

In a large saucepan, combine all ingredients except the cilantro, tortilla strips and cheese.

Bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

Top with tortilla strips, cheese and cilantro as desired.

Chicken Tortilla Soup
Chicken Tortilla Soup in a plate

Chicken Tortilla Soup

Easy cooking, just 20 minutes!
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Course: Main Course, Soup
Cuisine: Latin, Mexican
Keyword: chicken tortilla soup, mexiacn recipe, mexican recipe, soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 people

Ingredients

  • 2 cartons (32 ounces) chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes undrained
  • 1 can (14-1/2 ounces) petite diced tomatoes
  • Cooked rotisserie from the supermarket. I use just the breasts. About 1 breast and a half and shred them to my liking.
  • 1 onion chopped
  • green chilies to taste, chopped
  • 1 garlic clove minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 can Green Giant White Shoepeg corn
  • minced fresh cilantro to taste for garnish
  • tortilla strips for topping
  • shredded Mexican cheese blend for topping

Instructions

  • Shred the chicken breasts. Set aside.
  • In a large saucepan, combine all ingredients except the cilantro, tortilla strips and cheese.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 20 minutes.
  • Top with tortilla strips, cheese and cilantro as desired.

Video

Chicken Tortilla Soup in a plate
Chicken Tortilla Soup with Cheese

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