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Simple Chicken Tortilla Soup

Simple Chicken Tortilla Soup

If you enjoy Tex-Mex dishes, you probably have everything on hand to make this simple chicken tortilla soup tonight. Just don't skip the avocado.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author TammySkipper.com


  • 1-2 cups chopped, cooked chicken
  • 1-2 tbsp olive oil
  • 1 small onion
  • 2 tbsp minced garlic
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp salt, adjust for taste
  • 1 tbsp chili powder
  • 1 can chopped green chilies, small
  • 1 bag organic frozen corn, small
  • 1 can organic black beans, drained and rinsed
  • 32 oz bone broth
  • juice from half a lime
  • 1 avocado, large
  • shredded cheese
  • fresh cilantro, optional for topping
  • tortilla chips, optional for topping


  1. Heat olive oil on medium high heat and saute onion and garlic for a couple of minutes. Add spices and stir again. Let this cook for 3-4 minutes, like a roux.

  2. Add the chopped, cooked chicken and stir again so it is coated with the mixture.

  3. Toss in the green chilies, frozen corn and the drained black beans. Top off with the bone broth and stir it all together.

  4. Cover and bring to a boil, then put it on to simmer for at least 30 minutes.

  5. Mine simmered for about 2 hours. I’m sure you could throw all this in a crockpot on low before you leave for the day if you need that option. Someone try it in an InstaPot or other pressure cooker and let me know how it goes.


  1. Squeeze the juice from half a lime and stir one more time. Top with diced avocado, cheese and fresh cilantro as desired.