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+ servings

Easy 30-Minute Chicken Tortilla Soup

Katelyn Theofanis
Ready in just 30 minutes, this Easy Chicken Tortilla Soup is packed with flavor thanks to the use of salsa and common household spices. Top with tortilla chips, cheese, and sour cream for the ultimate weeknight meal.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Mexican
Servings 4 servings
Calories 351 kcal



  • 2 teaspoon avocado oil
  • 1 small white onion diced small
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 32 oz low-sodium chicken broth
  • 1 cup chunky salsa
  • 1 cup frozen corn
  • 1 15.5oz can black beans drained and rinsed
  • 2 cups rotisserie chicken shredded; or homemade cooked chicken
  • salt and pepper to taste
  • tortilla chips as desired
  • *Toppings – Sour cream, shredded cheese, sliced avocado, fresh cilantro, lime juice, and hot sauce


  • In a large pot over medium heat, add the avocado oil and onion. Cook until softened and fragrant, about 3 – 5 minutes. Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute. 
  • Add the chicken broth, salsa, and frozen corn to the pot. Stir to combine. Bring the mixture to a boil, covered. Once boiling, reduce the heat to low. Add the chicken and black beans. Stir to combine. Simmer, uncovered, for 15 – 20 minutes.
  • Ladle the soup into bowls. Top with the broken tortilla chips, sour cream, cheese, avocado, and cilantro. Squeeze a wedge of lime juice over each bowl. 
  • Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. 


Calories: 351kcalCarbohydrates: 20gProtein: 40gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 114mgSodium: 946mgPotassium: 573mgFiber: 3gSugar: 4gVitamin A: 404IUVitamin C: 7mgCalcium: 50mgIron: 2mg
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