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!

Easy Chicken Tortilla Soup

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!

Easy Chicken Tortilla Soup

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!


Make sure you don’t miss a thing! Follow I Wash You Dry here:

A bowl of food on a plate, with chicken tortilla soup topped with avocado
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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 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 320 kcal
Author: Shawn


  • 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


  • 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.
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


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
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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