Chicken Tortilla Soup with Homemade Tortilla Chips
Prep time
Cook time
Total time
Hearty warm soups in cold weather are my favorite meals. Chicken tortilla soup is so easy to make and very fast. I use leftover rotisserie chicken so I cook even less! You can make your own tortilla chips, too, just as fast! This is a one-pot meal if you use store-bought tortilla chips! Enjoy this filling soup full of love.
Recipe type: Soup, Dinner, Chicken
Cuisine: Latin
Serves: 6
  • 1 onion
  • 2 cloves garlic
  • Cooking spray or oil spray
  • 5 cups chicken broth
  • 1 14-oz can diced tomato
  • 1 small can (4 oz) diced green chilies (use any level of heat you want from mild to medium to hot)
  • 1 can reduced sodium black beans, drained
  • 1 cup frozen corn
  • 8 oz shredded chicken (I used leftover rotisserie chicken)
  • 2 oz shredded Kraft fat-free cheddar cheese
  • 2 corn tortillas
  • Salt to taste
  • Cilantro, avocado & hot sauce to taste
  1. Preheat the oven to 400° bake. Chop the onion and garlic. Over medium heat, spray a Dutch oven or pot with cooking oil. Sauté the garlic and onions for 3 minutes.
  2. Add the broth, tomatoes, green chilies, black beans, corn, and shredded chicken to the soup. Add salt to taste.
  3. Bring the soup to a boil, then reduce heat to simmer. Cook for 15 minutes to soak up the flavors. While the soup is cooking, make the chips.
  4. Using a pizza cutter, slice the tortillas into thin strips. Place them on a tinfoil-lined baking dish (for simple clean up) and sprinkle with salt. Bake for 7-8 minutes. Remove the chips from the oven.
  5. Spoon the soup into a bowl. Sprinkle cheese over the soup. Add tortilla chips. You can also serve with chopped cilantro, sliced avocado, and hot sauce as desired. Have a great fiesta!
Nutrition Information
Serving size: 2 cups soup + chips Calories: 240.4 Fat: 2.4 Saturated fat: 0.6 Carbohydrates: 32.5 Sugar: 5.8 Fiber: 7.4 Protein: 24.0 Cholesterol: 33.2
Recipe by Sarah Koszyk at