Chicken Tortilla Soup

Hi Friends! I’ve been in sort of a food blogger funk lately where I’m more in the mood to do…umm….nothing rather than blog. But here I am! This soup is easy to throw together, even when you don’t feel like doing anything. Plus it is healthy and delicious. I adapted it from Everyday Food Light, which I just reviewed on Thursday. Make this soup tonight and enjoy!


Chicken Tortilla Soup
adapted from Everyday Food: Light

1 tablespoon olive oil
1/2 yellow onion, diced
1 teaspoon chili powder
1/2 teaspoon cumin
2 cans diced tomatoes and their juices
2 cans black beans, drained and rinsed
cooked meat from one whole chicken (I used a rotisserie chicken)
2 cups chicken broth
2 cups water
10 ounces frozen corn
salt and pepper to taste
1 cup crumbled tortilla chips
1 tablespoon fresh lime juice
lime wedges and additional tortilla chips for serving, optional

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook until softened and translucent. Add in chili powder and cumin and cook for approximately one more minute.
2. Add tomatoes and their juice, beans, chicken, chicken broth, corn, water, and corn. Add salt and pepper to taste, remembering that you will be adding the tortilla chips later which contain some salt.
3. Turn heat up to high and bring soup to a boil. Reduce to a simmer (medium-low heat), add tortilla chips and cook until softened (about 2 minutes). Remove from heat and stir in lime juice.
4. Serve with a lime wedge and more tortilla chips. And…a Dos Equis. With lime.

Verdict: Delicious! The kind of meal that fills you up but doesn’t make you feel heavy and gross.
Husband’s take: He LOVED this! He really likes my white chicken chili which has similar flavors, but preferred this to that.
1 1/2 year old’s take: She loved this too, I drained hers so that she just had the chunky stuff and not the broth.
Changes I would make: None are necessary, but if Ben was away I could easily eat this vegetarian–plenty of protein from the beans. If you are a true vegetarian, leave out the chicken and use vegetable broth instead of chicken. Also, for vegetarians AND meat-lovers, if you have cilantro–throw some of that on. And diced avocado. Yum!
Difficulty: Easy, quick, and healthy.

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. I love this soup. I’ve made it twice now. The first time I made the recipe as is. The second time I made it, I used your homemade taco seasoning instead of the cumin and chili powder, equal amounts, and it was even better. Thanks so much!

  2. This soup looks amazing. Perfect for Cinco de Mayo!

  3. This is one of my favorite soups! One of the things I’m most excited for when it comes to living in Ohio is an extended soup season. Your recipe will definitely be making the menu list…bookmarked! :)

  4. Looks delicious! I’ve been wanting to make this for so long. Now I want soup for dinner ha!

  5. This sounds sooo good! I love Chicken Tortilla Soup!

  6. I am a huge fan of tortilla soup. It’s always so flavorful, without fail!

  7. I like these kind of meals quick easy and light! Looks really good!!

  8. This is one of my favorite types of soup, yum!

  9. Easy, quick and healthy are pretty much my favourite words to describe food! This looks so tasty.

  10. Yum! This looks like a soup I could even do on a weeknight–a big plus for me! :)

  11. I love a good chicken tortilla soup and yours looks mouthwatering, Rachel! So spicy, flavorful and absolutely perfect with cornbread, I bet. Yummy!

  12. Mmmm, chicken tortilla soup is one of my faves and this looks awesome! By the way, can’t remember if I told you or not, but the new site looks wonderful :)

  13. COMPLETELY understand the funk. But this soup? OH MY WORD. I want it.

  14. Love chicken tortilla soups! Yours looks so hearty and full of flavor! I would like a bowl..or three, please :)

Leave a Reply

Your email address will not be published. Required fields are marked *