Chicken Tortilla Soup has become a family favorite ~ and we all like how we can customize our own bowl of soup the way that we like it! Simply add toppings that suit you- and take a shortcut with this recipe by using rotisserie chicken from your local grocery store. That shortcut makes an easy soup recipe even easier- and dinner becomes ready in minutes!

Lydia Menzies


  • 1 lb. chicken
  • 1 TBSP olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 20 oz. crushed tomatoes (we like Pomi brand)
  • 32 oz. chicken broth
  • 14 oz. corn, drained
  • 14 oz. black beans, drained and rinsed
  • 1-2 TBSP lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 cup cilantro, chopped
  • 1 small jalapeno, seeded, diced (optional)
  • 8 6-inch corn tortillas
  • 1/4 cup olive oil
  • avocado, chopped for topping
  • sour cream, for topping
  • shredded cheese, for topping
  • lime, sliced for garnish and/or topping


  • Use a pizza cutter to slice tortillas into thin strips.
  • Heat 1/4 cup olive oil in pan and cook tortillas until crispy.
  • Remove from oil and place on paper towel to absorb oil and let cool. Set aside to use as a topping for soup.
  • In a Dutch oven, or large soup pot, heat 1 TBSP oil over med-high heat.
  • Add onion, jalapeno, and garlic and stir/cook until softened.
  • Add chicken broth, beans, tomatoes, corn, chicken, salt, chili powder, and cumin. Bring mixture to a boil and let simmer for 25-30 mins.
  • Remove chicken from soup and shred the chicken using 2 forks. Return the chicken to the pot and let simmer for 5 more minutes.
  • Add lime juice and cilantro. Stir to combine.
  • Serve soup with your favorite toppings and tortilla strips.
  • Enjoy!

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