Chicken Tortilla Soup

Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Give it a try!

Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 437 kcal
Author Lauren


  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion diced
  • 1 clove garlic grated
  • 1 cup diced carrot
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob (or 1 1/2 cups frozen corn)
  • 15 oz. black beans 1 can drained and rinsed
  • 15 oz. cannellini beans 1 can drained and rinsed
  • 15 oz. tomato sauce 1 can
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • 2 chicken breasts
  • 5 corn tortillas cut into strips
  • toppings: fresh cilantro, chips, sour cream, avocado, etc. if desired
US Customary - Metric


  1. Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes. 
  2. Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.

  3. Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 437 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 942mg41%
Potassium 1162mg33%
Carbohydrates 57g19%
Fiber 14g58%
Sugar 10g11%
Protein 27g54%
Vitamin A 4290IU86%
Vitamin C 16.1mg20%
Calcium 134mg13%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.