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!


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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!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


  • 1 (15oz) can Fire-Roasted Diced Tomatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 cups chicken broth
  • 3 cups shredded rotisserie chicken
  • 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 shredded cheddar cheese
  • optional garnish: diced avocado, chopped cilantro


  1. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: chicken, corn tortilla, soup, chicken broth, corn, tomatoes

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.
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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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