Bowl of easy chicken tortilla soup

Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup is ready in under 30 minutes. It's the perfect combination of fast and fresh ingredients.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 478kcal
Author Marjory Pilley


  • 2 teaspoons olive oil
  • 1 cup onion diced
  • 2 garlic cloves minced
  • 28 ounces crushed tomatoes
  • 2 cups vegetable broth, low salt or chicken broth
  • 15 ounces black beans rinsed and drained
  • 15 ounces hominy rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 4 ounces mild green chili peppers diced
  • 1 teaspoon dried oregano or 1 Tablespoon fresh
  • 1 teaspoon chili powder
  • 2 cups chicken cooked and cubed
  • 1/4 cup cilantro chopped
  • Optional toppings such as cheese, sour cream, tortilla chips


  • Heat olive oil in large pot over medium heat.
  • Add onions and garlic and saute until soft, about 5 minutes.
  • Add remaining ingredients (except for cilantro and optional toppings) to pot and stir to combine. Note: Frozen corn and/or frozen cubed chicken do not need to be defrosted first.
  • Bring soup to a slow boil.
  • Reduce heat and simmer for about 10 minutes.
  • Ladle soup into bowls and top with optional toppings


To make ahead and freeze, add all the ingredients to a freezer safe bag and store in the freezer for 2-4 month. Defrost completely and following cooking instructions begin with Step 3.


Calories: 478kcal | Carbohydrates: 68g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 1226mg | Potassium: 1199mg | Fiber: 17g | Sugar: 14g | Vitamin A: 990IU | Vitamin C: 23.5mg | Calcium: 133mg | Iron: 6.6mg