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Southwest Chicken Tortilla Soup Recipe

Southwest Chicken Tortilla Soup Recipe

Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 cups chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1-1/2 pounds boneless skinless chicken breast, cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips, optional


  • 1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
  • 2. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired. Yield: 6 servings.

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium chicken broth and reduced-fat cheese; calculated without tortilla chips) equals 183 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 752 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Reviews for Southwest Chicken Tortilla Soup

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Reviewed Jan. 8, 2015

"Great recipe! I added black beans and red chile powder to kick up the heat."

Reviewed May. 3, 2014

"Tasty soup I made in a pinch when I realized I was out of an ingredient for another soup. The kids and hubby loved this one! Followed recipe as written with only the addition of some green Chiles since I did not have Mexican diced tomatoes."

Reviewed May. 2, 2013

"Delicious! Very flavorful! I used diced tomatoes with green chilis. I also added black beans and corn. The sweet corn was a nice contrast to the spicy heat! Very quick and easy."

Reviewed Mar. 5, 2012

"Added 1 can of black beans, a chopped yellow pepper and 1 cup of frozen corn. Topped with shredded cheese, avocado and a little sour cream. Very good!"

Reviewed Mar. 1, 2012

"Squeeze a lime on top and taste the flavor come alive! I added Corn and Black beans as well.. Yummy Yummy! Ill make it over and over!"

Reviewed Feb. 12, 2012

"this is the best recipe for chicken soup i have made this ten times"

Reviewed Jan. 21, 2012

"Love this recipe."

Reviewed Sep. 6, 2011

"I've made a different Chicken Tortilla Soup for about 7 years now but decided to try this one... and I think this is the new winner. My husband loved it too... said it was "full of flavor!" My 3 year old daughter didn't care for it because it was a little spicy but I'm sure she'll learn to like it!"

Reviewed Dec. 20, 2010

"I love when things work out like they should!! I accidentally used too much chicken broth, but it all worked out fine! I also added a can of corn and I fried some cut up corn tortillas for topping and added some cheese and avocado slices. It was wonderful, my family loved it."

Reviewed Jan. 5, 2010

"This soup is very good. I threw in a can of rinsed and drained black beans and 2 cups of frozen sweet corn from my garden. I also added an envelope of taco seasoning and an envelope of ranch dressing mix to jazz up the seasoning. Yummo!!!!!"

Reviewed Jan. 1, 2008

"This soup is great poured into a bowl filled with tortilla chips, diced avocado and shredded cheese!"

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