Yield: 8 servings, 1 cup each

Chicken Tortilla Soup

Chicken Tortilla Soup

So much flavor in under 45 minutes! Zesty Petite Diced Tomatoes with Green Chilies, pairs perfectly with juicy chicken, crisp corn, black beans and classic Mexican spices in this warm and savory tortilla soup. Just before serving, top with avocado, fresh squeezed lime juice and cool sour cream.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • ½ cup chopped onions
  • 1 small green bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 3 cans 14.5 oz cans low sodium chicken broth
  • 2 cups cooked shredded chicken breast
  • 3 cans 10 oz petite diced tomatoes with green chilies
  • 1 – 10 oz package frozen corn, thawed
  • 1 can 15 oz black beans, rinsed and drained
  • ¼ teaspoon coarsely ground pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon each chili powder and cumin
  • 3 tablespoons tomato paste
  • 2 tablespoons cornmeal mixed with ½ cup water
  • Tortilla Chips
  • 1 cup shredded Monterey Jack cheese


• In a large soup pot sauté onions and green bell pepper in oil until tender. Add chicken broth, shredded chicken, petite diced tomatoes with green chilies, corn, black beans, pepper, garlic powder, chili powder, cumin, tomato paste and cornmeal mixture. Bring to a boil.
• Cover and reduce heat to low. Simmer, stirring occasionally for 20 minutes.
• Spoon soup into serving bowl. Top with tortilla chips and cheese.
• Optional garnish: several ½-inch pieces of avocado and a spoon full of sour cream along with a squeeze of fresh lime juice. Other toppings could include diced onion, pico de gallo or cilantro.

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