Southwestern Chicken Tortilla Soup Recipe
Southwestern Chicken Tortilla Soup Recipe photo by Taste of Home
Next Recipe

Southwestern Chicken Tortilla Soup Recipe

Read Reviews
4.5 27 30
Publisher Photo
The spices really liven up the flavor in this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future meals or quick lunches. —Anne Smithson, Cary, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 8 servings


  • 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups frozen corn, thawed
  • Tortilla chips
  • 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Nutritional Facts

1-1/2 cup: 234 calories, 4g fat (2g saturated fat), 41mg cholesterol, 873mg sodium, 29g carbohydrate (0 sugars, 5g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.
Originally published as Southwestern Chicken Soup in Light & Tasty October/November 2001, p8

Reviews for Southwestern Chicken Tortilla Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Peggie0203 User ID: 2074993 252203
Reviewed Aug. 4, 2016

"I enjoyed this soup, especially because it is quick and makes a huge batch so some can be frozen for later. I didn't cook it for the recommended hour, and served it with cheese toast on the side instead of sprinkling tortillas and cheese on top."

skashby User ID: 7517251 81657
Reviewed Apr. 27, 2014

"I love this recipe, I use shredded rotisserie chicken, replace the chicken broth with Swanson's Mexican Tortilla broth and change one can of tomatoes to mild Rotel tomatoes. Top with some tortilla strips (i like fresh gourmet tortilla strips, found with the croutons) and cheese, it's fast and delicious!"

skashby User ID: 7517251 38636
Reviewed Apr. 27, 2014

"I love this recipe, I use shredded rotisserie chicken and replace the broth with Swanson's Mexican Tortilla broth, top with tortilla strips ( I like Fresh Gourmet tortilla strips - found with the croutons in the produce dept.) and cheese. It's fast and delicious!"

CalR User ID: 5718504 81656
Reviewed Mar. 11, 2014

"To those who think it "bland" or "sort of flavorless," please remember that even though servings still have 873 mg sodium, this is a recipe made with reduced-sodium broth and without the addition of salt as a line item ingredient. It relies on the sodium in the canned items. I think the recipe is quite savory and agree with a previous poster that it allows the flavors of the ingredients to come through."

SaraMarx User ID: 135276 32077
Reviewed Feb. 2, 2014

"Not the best chicken Tortilla Soup I've had. It was sort of flavorless. There are much better recipes that I have found. I will use one of those next time."

ajacat66 User ID: 7348698 89897
Reviewed Dec. 18, 2013

"I must say I was disappointed, not much flavor, kinda bland.Won't make it again."

kneesaa User ID: 412830 32065
Reviewed Dec. 7, 2013

"I used chicken Italian sausage cooked before adding and can of black beans. This soup is delicious."

susieleger User ID: 3872859 95759
Reviewed Dec. 6, 2013

"Really great soup. I sauteed the onion and garlic in olive oil, then added the spices and chicken. After that I added the remaining ingredients, except the black beans I subbed for the corn. I added the beans at the end of the cook time and cooked 10 minutes longer. I'll make this soup often and share the recipe. One more thing. Please don't review a recipe before trying it first."

Grammy Debbie User ID: 30612 128449
Reviewed Dec. 5, 2013

"A great soup! I left out the chili powder because my husband doesn't care for it and I found it was really good without it. This was tasty and very comforting on one of the first wintry nights of the season. Easy to make, too! I did use our own home-canned tomatoes (one quart in lieu of the two types of canned called for) and used our own frozen corn."

calumetav User ID: 3704909 50485
Reviewed Dec. 1, 2013

"Good #1"

Loading Image