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Mexican Chicken Tortilla Soup


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  • 2 tablespoons olive oil.
  • 1 large onion, chopped
  • 2 medium carrots, finely chopped
  • 2 tablespoons minced garlic
  • 3 cups low sodium chicken broth
  • 14 oz can diced tomatoes, undrained
  • 1 cup mild picante or salsa sauce
  • 15 ounce can black beans
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 2 cups chopped cooked skinless chicken breasts
  • 1/4 cup chopped cilantro



Step 1

Heat oil in large pan over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes. Increase heat to high and add broth, tomatoes, picante or salsa sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated. Ladle into bowls and serve with optional sides if desired.

Optional sides: Tortilla chips, sliced avocado, shredded cheddar cheese and sour cream.


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