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Chicken Tortilla Soup Recipe


chicken tortilla soup recipe

Chicken Tortilla Soup

Stephanie Gallagher

Chicken Tortilla Soup Recipe

This chicken tortilla soup is so thick and hearty, it's a meal all by itself. Choose a mild, sweeter salsa for this chicken tortilla soup if the kids don't like spicy food. This chicken tortilla soup is also a great way to get kids to eat vegetables. I like to serve this soup with a thick, crusty French bread.

Be sure to check out my slow cooker chicken tortilla soup recipe, too.


  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 cups chunky salsa
  • 1 10.75 oz. can condensed tomato soup
  • 2 cups chicken broth
  • 1 tsp. ground cumin
  • 2 cups shredded rotisserie chicken
  • 1-1/2 cups frozen sweet corn
  • 1/4 cup chopped fresh cilantro
  • 1 cup roughly-crushed tortilla chips


  1. Heat olive oil in a dutch oven or large, heavy saucepan over medium heat.

  2. Add onions, bell peppers and carrots. Cook, stirring occasionally, until softened, 3-5 minutes. Add garlic. Cook another 1-2 minutes.

  3. Add condensed tomato soup, chicken broth and cumin. Cook several minutes, allowing flavors to meld.

  4. Stir in chicken, corn and cilantro. Cook 2-3 minutes.

  5. Stir half of the crushed corn chips into the soup. Ladle the chicken tortilla soup into bowls. Serve garnished with remaining crushed corn chips.

Don't Miss: Quick and Easy Recipes That Start with Salsa

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