Chicken Tortilla Soup

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Chicken Tortilla Soup

Prep 20 m

Cook 30 m

Ready In 50 m

4 Servings

486 Calories


"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."

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  1. 2 skinless, boneless chicken breasts, cut into cubes

  2. 1/2 teaspoon olive oil

  3. 1/2 teaspoon minced garlic

  4. 1/4 teaspoon ground cumin

  5. 2 (14.5 ounce) cans chicken broth

  6. 1 cup frozen corn kernels

  7. 1 cup chopped onion

  8. 1/2 teaspoon chili powder

  9. 1 tablespoon lemon juice

  10. 1 cup chunky salsa

  11. 8 ounces corn tortilla chips

  12. 1/2 cup shredded Monterey Jack cheese (optional)


  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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