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Chicken Tortilla Soup

Chicken Tortilla Soup

A super easy home made mexican style chicken tortilla soup recipe.

Course Soup
Cuisine Mexican, Southwest
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 1 1/4 cup servings
Author Christopher


  • 2 tbsp butter
  • 1/2 cup sweet onion (diced)
  • 1 can tomato paste (6 ounces)
  • 32 ounces broth (chicken or vegetable)
  • 1 cup black beans
  • 1 cup corn
  • 2 cans Rotel (10 ounces each)
  • 1/4 cup jalapeno pepper (seeded and diced)
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 cups shredded cooked chicken breast
  • 1 tbsp lime juice
  • 1 cups rice or small pasta (pre-cooked to just before al dente)
  • salt and pepper (to taste)
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 cup green onion (sliced)
  • tortilla chips (some crushed for topping)


  1. In a large sauce pot, over low-medium heat, melt the butter and add the onion. Cook until tender, about five minutes, then add the tomato paste. Allow the tomato paste to brown a bit and mix with the butter and onion. 

  2. Next add the broth, beans, corn, Rotel, jalapeno pepper, chili powder, and cumin. Bring to a slow boil, add the chicken, and then turn the heat down to low and simmer for about 30 more minutes. 

  3. Add the rice or small pasta and finish cooking the soup until the pasta is al dente.

  4. Add salt and pepper to season and add the fresh lime juice. Spoon into separate bowls and top with some fresh cilantro, green onion, and crushed tortillas and enjoy!