Easy Chicken Tortilla Soup recipe

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Easy Chicken Tortilla Soup

Makes 10 servings


  • 2 Tablespoons olive or canola oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 (7 oz) can of chopped green chiles
  • 1 (10 oz) can of beef broth
  • 1 (10 oz) can of chicken broth
  • 1 (10 oz) can of cream of chicken soup
  • 1 (12 oz) can chicken breast
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1 can ro-tel tomatoes
  • 1 can white corn
  • 1 can black beans
  • 6 corn tortillas cut into bite-sized pieces


  1. Saute the onions and garlic in the oil until the onions are clear.
  2. Add the mixture to a crock pot.
  3. Add the rest of the ingredients EXCEPT the corn tortillas.
  4. Cook on the high setting until the mixture boils (around 2 ½ hours).
  5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
  6. The mixture becomes very thick.
  7. Garnish with shredded cheese if desired when served.

Nutritional information per one cup of soup (cheese nutrient information not included):  Calories 180; Protein 11 g.; Carbohydrate 18 g.; Fat 7 g.; Sodium 1013 mg (this can be significantly reduced by using low sodium products)  ​

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