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Chicken Tortilla Soup - quick and easy

About 6 servings
Prep info
10 min prep + 10 min cook + 15 min cook
Prep time
20 minutes
Cook time
15 minutes
Time required
35 minutes
Oven preheat


  • 1 T oil
  • 1 c chopped onion
  • 2 c cooked chicken
  • First lot:
  • 1/2 t minced garlic
  • 1/4 t ground cumin
  • 1/4 t chili powder (to taste)
  • Second lot:
  • 4 c chicken broth (or stock; about 1L)
  • 1 T lemon juice
  • 1 c salsa (chunky)
  • 1 c corn (kernels)
  • 1 c cooked black beans
  • The rest:
  • cooked rice (optional, to taste)
  • crushed tortilla chips (see note)
  • 1/2 c shredded Monterey jack cheese (optional, to taste)


In a large soup pot, heat the oil until hot, then saute the onion until tender.  Add the chicken and first lot of ingredients; cook about 30 seconds or until fragrant.  Add the second lot of ingredients; boil soup about 15 minutes.

Place some rice in each bowl, then soup, then crushed tortilla chips and cheese on top, to taste.  Serve and enjoy!


SJ Note: If you're feeling really inspired, you could take some tortillas, cut them into thin slivers, toss them with oil, crisp them up in the oven a bit (say about 425F for 5-10 minutes; watch carefully), and use those to top your soup.  If, however, it's been a long day and you just want something quick and easy, grab a few chips from the bag and crush them over the soup, much as you might do with crackers.  Depending on the day you've had, this could be quite therapeutic, even.

SJ Note Oct 2020: Way too thin. Have reduced water from 6c to 4c; will try again. Probably want to add more tomato product, too.