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Chicken Tortilla Soup is a great way to stretch leftover rotisserie chicken, feeding your family dinner for a second night! | Recipe on WhatAGirlEats.com
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5 from 2 votes

Chicken Tortilla Soup

Chicken Tortilla Soup
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Cynthia


  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 tablespoon chili powder, (or more) depending oh how spicy you like it
  • 2 or 3 stalks of celery sliced
  • 2 or 3 sliced carrots
  • 1 large can peeled diced tomatoes, with juice (28 oz. can)
  • 6 cups chicken broth homemade or canned
  • 2 cans kidney or pinto beans drained
  • 1 or 2 small can diced mild or spicy green chilies
  • 3 cups frozen corn or fresh corn
  • 3 cups cooked chicken breast or thigh meat, shredded or diced (about 2 breasts)


  • In a large pot, heat olive oil over a medium heat. Sauté onions and celery until translucent, 5 min. or so
  • Add garlic, cumin, oregano and chili powder and sauté another minute or two.
  • Add carrots, tomatoes, broth, beans and chilies. Bring to a boil and then reduce heat and simmer until veggies are tender, about 15-20 minutes.
  • Add corn and shredded chicken and cook another 5-10 minutes or until corn is cooked and chicken is hot.
  • Serve with strips of corn tortillas or chips, sliced green onions, cilantro, cheese and sour cream.