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Southwestern Chicken Tortilla Soup

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
  • 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
  • Crushed tortilla chips and reduced-fat Mexican cheese blend


  • 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 with tortilla chips and cheese.

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Average Rating:
  • Laura
    Jan 24, 2020

    Loved this soup!! Although added medium green chili for a little kick (I like spicer) and used fire roasted as diced tomatoes, and topped with grated Mexican cheese blend, a dab of sour cream, sliced avocados and dash of salt. YUM !

  • Sandra
    Dec 18, 2019

    WOW - What a great soup for a snowy, cold New England evening. I added two jalapeños instead of the green chiles for a bit more hit. (I'm a Californian and we like our food spicy!). This recipe is so easy. I added a can of black beans and used rotisserie chicken which I added when I added the corn at the end. This is a keeper! Thank you.

  • Connie
    Sep 25, 2019

    Those that do not rate this a 5 star recipe, Do not incorporate the right amount of spices and also the brand of tomato use can make a difference so many things this is a very forgiving recipe in excellent everyone in my family loves it in my children's friends love it?? super for fall!??

  • Rosie
    May 20, 2019

    Super easy and delicious, had to make another requested batch the following weekend! Only things I add is a can of black beans and small cubes yellow potatoes.

  • DuckyD
    Feb 15, 2019

    I did not think that this recipe lived up to the promise that I had expected. I don't think that I will be making it again.

  • mimirita
    Dec 20, 2018

    Hard to mess this recipe up, it’s forgiving. I had an 18oz diced tomatoes and an 8oz can tomato sauce that I used. I put in about 11/2 lbs of rotisserie chicken meat. Only had about a cup and half of corn. Rinsed a can of black beans and added them. The soup was really good.

  • IRMA
    Dec 16, 2018

    I made this in my Instant Pot multi cooker. First i browned chicken pieces with olive oil on the "saute" setting. I used a carton of chicken, turkey, bone broth instead of low sodium chicken broth because that is what I had in the pantry. I added a cup of water to cut back on the salt. i used a larger can of crushed tomates (about 28 oz) because that is what they sell at the store. I combined this with all the other ingredients called for in the recipe and cooked it on the default "soup/broth" setting of 30 minutes. Then i added the corn and cooked it for 5 more mins on the same setting. To serve the soup I added a wedge of lemon juice to each serving and garnished it with avocado slices and the corn chips. I omitted the cheese. The texture of the soup was thick and smooth. The flavor was spicy but not overwhelming and the chicken was tender.

  • nmwela575
    Jan 1, 2018

    Easy and excellent flavor

  • Loiscooks
    Dec 29, 2017

    I did not have crushed tomatoes, so I used two cans of diced tomatoes. This soup was very good. Some of the reviewers said they thought it was bland. We did not find it bland at all. I will definitely make this again.

  • msvplinda
    Dec 19, 2017

    This recipe just did not live up to the chicken tortilla soups that I have had in the past. I even substituted a can of Rotel for the crushed tomatoes as someone had previously mentioned. I’m on a low sodium diet, so I recognize the lack of salt can affect the taste, but that wasn’t the case here. It was too watery and lacked true southwest flavor. Probably won’t make it again.