Easy Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is the final recipe in the set of 3, from the preview of my new cookbook, Express Lane Cooking!

By now I hope you’ve checked out the first two (Fire-Roasted Chicken Enchiladas and Saucy Shredded Chicken Tacos), and ordered or picked up a copy of the book!

I love this soup guys!

It’s made in one pot and the flavors are outta this world. My kids gobble this up every time I make it. It’s especially perfect for when that Fall weather starts to creep in. I spent this last week up in Northern Utah and there were nights when the temperatures dropped into the 40’s! We all had a big bowl of this soup and it was just so comforting!

I hope you guys have enjoyed the preview of my book and got a better idea of how I turn 5 ingredients into 3 different meals!

There are 80 total recipes, and each recipe comes with a gorgeous photo, so you know exactly what you’re making. Pick it up today!

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Last updated on June 7, 2023 2:57 pm

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Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup is a warm hearty dinner that is easily prepared and adaptable to what you like!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Mexican

Servings: 8

Calories: 320 kcal

Author: Shawn

Ingredients

• 1 Fire-Roasted Diced Tomatoes, 15oz can
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 cups chicken broth
• 3 cups rotisserie chicken, shredded
• 1 1/2 cups grilled corn kernels, from about 2 ears of corn
• 1 tsp cumin
• 1 tsp chili powder
• salt and pepper
• 3 tsp cornstarch, mixed with 1 tbsp water
• 4 corn tortillas, cut into thin strips
• 1 1/2 cups cheddar cheese, shredded
• optional garnish: diced avocado, chopped cilantro

US Customary - Metric

Instructions

• Blend the diced tomatoes, garlic and onion powder in a blender until smooth, then pour into a large Dutch oven and cook on medium-high heat until the liquid has reduced to half, about 5 minutes.
• Stir in the chicken broth, chicken and corn, and then season with the cumin and chili powder. Taste the soup and then season with salt and pepper to taste.
• Combine the 3 teaspoons of cornstarch with 1 tablespoon of water and then stir into the soup. Bring the soup to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Divide the tortilla strips among the serving bowls, ladle in the soup and top with cheese and any other optional garnish you desire.

Notes

Tip: Bulk up this soup by using a Southwest blend of frozen vegetables that contains peppers, corn, onions, etc.

From my cookbook, Express Lane Cooking

Nutrition

Calories: 320kcal | Carbohydrates: 14g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1369mg | Potassium: 291mg | Fiber: 2g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 17mg | Calcium: 180mg | Iron: 1mg

Keywords: Chicken, chicken broth, corn, corn tortilla, Soup, tomatoes

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