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Southwestern Chicken Tortilla Soup Recipe

Southwestern Chicken Tortilla Soup Recipe

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 YIELD: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


  • 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 with tortilla chips and cheese. Yield: 8 servings.

Nutritional Facts

1-1/2 cups (calculated without chips and cheese): 158 calories, 2g fat (0 saturated fat), 31mg cholesterol, 748mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 17g protein.

Reviews for Southwestern Chicken Tortilla Soup

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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"

sergio56 User ID: 5558674 81654
Reviewed Dec. 1, 2013

"use nore than 3 tortilla chips"

lilmistakesimake User ID: 7503612 36857
Reviewed Dec. 1, 2013

"Wow. .the soup is sooo good.....but I just had a bowl reheated from yesterdays batch I made and I must say the flavor is sooo much more yummier. ...luv this recipe...only thing different I do is add a can off drained black beans to the soup. Great soup recipe. Thanks!"

Queenlalisa User ID: 15400 33651
Reviewed Dec. 1, 2013

"Very tasty! I love soup when it is cold and this hit the spot!"

rebelwithoutaclue User ID: 4288906 56724
Reviewed Dec. 1, 2013

"Since this was a Southwestern dish I added a cup of New Mexico Green Salsa (medium heat). Put a dollop of sour cream on top before serving. Not a fan of boiled chicken, I sauted the chicken cubes and 3 garlic cloves in olive oil and butter and added them at the end before serving. You can actually taste the chicken this way. KEEPER"

recipehound54 User ID: 4246730 33648
Reviewed Nov. 12, 2013

"I'm always on the lookout for healthy recipes that don't sacrifice taste for good nutrients and reduced calories. This soup fit the bill. It was easy to prepare and very tasty. I followed the recipe's measurements and, unlike a few earlier posters, we didn't find this to be too spicy. At first taste it seemed as though it was lacking salt but it actually was good in that it allowed the flavors of the spices to come through. I'm not a fan of spicy foods and this soup was not overpowering with its spices. I didn't have tortilla chips on hand due to dietary changes and keeping healthier food choices on hand so I took a couple of flour tortillas, cut them into strips with a pizza cutter and baked them on a cookie sheet at 350 degrees for about ten minutes, just enough to crisp them up. Worked great and no extra salt or fat like you would have with tortilla chips. I loved the idea that others had of using black beans instead of corn and I'll try that substitution next time. That would increase the carb count a little but the beans would also add a little more fiber to the soup. My husband added some reduced fat sour cream to his serving and he said it was great. So, another "keeper" recipe. I'm thrilled with the prospect of tasty leftover soup tomorrow!"

TerryZ User ID: 2793818 33647
Reviewed Oct. 27, 2013


pajamaangel User ID: 1603339 204521
Reviewed Oct. 14, 2013

"This was pretty tasty. I added a chopped jalapeno as well to kick it up a notch. The tortilla chips got soggy pretty quickly on top, so we used them as scoops instead. Great recipe!"

jengel1 User ID: 6301273 91472
Reviewed Sep. 22, 2013

"I like spice so I added the half a jar of salsa I had in the fridge. Also added a can of black beans as other reviewers had suggested. Delicious! Perfect to take to the office for lunch."

[email protected] User ID: 5774466 74296
Reviewed Mar. 8, 2013

"I made this at work in a crock pot for lunch and everyone loved it!! The only thing I changed was adding a can of black beans. This will become a regular!!!! Thanks for sharing!"

juicyfruit007 User ID: 1404522 128446
Reviewed Sep. 13, 2012

"I was disappointed after all the great reviews! Maybe I should take into consideration that the recipe is healthy and diabetic friendly and adjust my expectations. This really was not that special. Just kind of tomatoey and so-so. (I did leave out the cayenne for the sake of the little children.)"

germanycook User ID: 6411056 91471
Reviewed Mar. 22, 2012

"Awesome! I have to admit I wasn't too sure about this recipe, but it was so full of flavour and you didn't miss the salt/fat at all. I didn't add any cheese or chips. It was super good and my salt-addict husband loved it too!! Success!!"

hunter6295 User ID: 1021074 91470
Reviewed Jan. 6, 2012

"The only thing I did different was add a can of black beans. My only regret was that I didn't make a double batch. This is absolutely fabulous!! I'm making it for next weekends football playoff party."

kcgille User ID: 2641518 89892
Reviewed Nov. 14, 2010

"This is a great go to recipie when the weather gets cold! I always add mixed vegetables to amp up the veggie intake for the kids, but my whole family loves this! I think I will try adding black beans too, that sounds fantastic!"

LauraManning User ID: 968398 56722
Reviewed Jun. 13, 2010

"I also omitted the chilies and cayenne, and it was still very good. Probably will add black beans next time."

mrsvalgal User ID: 1159236 89891
Reviewed Feb. 5, 2010

"My husband and I really liked this soup, but the kids found it to be too spicy. I didn't add as much cayenne as the recipe called for either. Next time I will completely omit the pepper. We crumbled several tortilla chips into the soup to dilute the bite. Once they got soggy it tasted very similar to a chicken tortilla soup."

GLORIAMOUNT User ID: 1480061 91469
Reviewed Oct. 30, 2009

"This is one of our favorite Soups. Roasted green chilies that we freeze really adds flavor."

katelandrew User ID: 4299157 89890
Reviewed Jul. 24, 2009

"This was delicious!!!"

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