30-Minute Chicken Tortilla Soup

This Chicken Tortilla Soup is easy to make in just 30 minutes with simple ingredients. it's delicious, healthy! Perfect for busy chilly evenings.

Course Main Course, Soup
Cuisine American
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 516 kcal



  • 2 tablespoons olive oil
  • 1 medium white onion diced
  • 1 medium red bell pepper diced
  • 5 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire-roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream


  1. Heat the olive oil in a large saucepan over medium heat. Add onion and pepper and fry for 5 minutes. Add garlic, chili powder, cumin and bell pepper and toast for 60 seconds.

  2. Pour the chicken broth, add the chicken breast and cook. Reduce the heat to medium-low and cook until the chicken is cooked for about 15 to 20 minutes.

  3. Take the cooked chicken out of the soup, crumble it with a fork and put it back in the pan.

  4. Add tomato sauce, diced tomatoes, black beans, green peppers, and corn. Return soup to a simmer and let simmer 5 minutes.