Chicken Tortilla Soup

A flavorful chicken tortilla soup recipe with homemade tortillas and store bought rotisserie chicken makes this the perfect easy weeknight meal.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Carissa of Thrift and Spice


  • 2 cups shredded rotisserie chicken
  • 1 64 oz chicken broth
  • 1 15.25 oz can of corn (drained)
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can of black bean (drained)
  • 1/4 diced white onion
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 5 corn tortillas
  • Vegetable for frying
  • Cilantro (optional)
  • Avocado (optional)
  • Cheddar jack cheese (optional)


  • In a pot over medium heat add the olive oil. When hot add the onion and saute for a minute or so.
  • Add the chicken broth, corn, tomatoes, black beans, garlic powder, ground cumin and chili powder. Stir and bring to a boil over medium high heat.
  • Reduce heat to medium low and simmer for about 30 min.
  • While soup is simmering take out the corn tortillas and cut them into small rectangles.
  • Fry the small rectangles in vegetable oil until golden.
  • Drain the tortilla chips on a paper towel lined plate.
  • When soup is done simmering stir in the shredded chicken and simmer for a few more minutes until chicken is heated through.
  • Season with salt to taste if desired.
  • Serve and garnish the soup with cheese, cilantro, avocado and corn chips.
  • When soup is cool refrigerate the leftovers.