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Chicken Tortilla Soup

When topped with a dollop of sour cream, a sprinkle of cheese, and a few crushed corn chips, this slightly spicy soup is the perfect supper on a cool fall day!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 1 Large Onion chopped
  • 2 tsp. Garlic minced
  • 3 T. Oil
  • 2 tsp. Chili Powder
  • 1 tsp. Oregano
  • 2 tsp. Cumin
  • 1 10.5 oz can condensed Cream of Chicken Soup
  • 1 14.5 oz can Chicken broth
  • 2 c. Cooked Chicken cubed or shredded
  • 1 15.25 oz can Corn, drained
  • 2 14.5 oz cans Diced Tomatoes
  • 1 4 oz can Green Chiles
  • 2 15 oz cans Black Beans
  • 4 c. Half & Half


  • In large pot or Dutch oven, heat oil over medium heat. Saute onion and garlic until onion is crisp-tender, about 3 minutes.
  • Add chili powder, oregano, and cumin. Saute another 3 minutes.
  • Add rest of ingredients except half & half. Simmer 15 minutes.
  • Add half & half and heat to low simmer. Do not let it boil.
  • Serve!


--Great mix-ins include: Corn chips (both Fritos style or regular tortilla chips), green onions, sour cream or creme fraiche, sharp cheddar or other favorite cheese.
--Instead of the onion and canned tomatoes, use your favorite fresh salsa.
--For extra zing, choose fire roasted tomatoes.
--For extra heat, sub hot green chiles or add an extra can.