Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup....a low fat, veggie-packed soup that's ready in 30 minutes?! Sign me up!!

Don’t judge me. This is my 2nd soup recipe I’m posting this week.

I like soup.

It’s a problem?!

Speaking of problems……cadbury chocolate eggs will be the death of me. Please refer to this post from Facebook. Besides Reese’s peanut butter cups and andes mints, those little devils are what haunt me in the night. Like “wake up at 3am and come eat us in the pantry” chants come to my mind as I fall asleep. My snacking cravings come at me like nobody’s business after 7pm. Most of the time it’s no big deal but lately, those damn eggs are all I think about. I bought them to ‘test a recipe’ except I haven’t gotten around to that yet.

Needless to say, yesterday’s lunch was my cheat meal for the week and I ate approximately one million of these cheesy breadsticks and half a bag of cadbury eggs.

A well rounded meal indeed.


I really don’t feel guilty because the whole point of a cheat meal is to indulge and give your body a plethora of calories to make your metabolism run faster. Don’t ask me how this works, but it does….and I’m not complaining! I love me some fatty, sugary carbs. #cadburyeggsforever

What does this have to do with today’s healthy soup recipe?

Not a whole lot. Except this soup does not taste like healthy food, even though it is and is packed with veggies. It tastes amazing and delicious. It’s ready to eat in a snap and your whole family will have seconds. Especially if there are tortilla chips crumbled into it and a little sour cream on top. That’s how my daughter takes it and that’s how I love it too. It’s my new favorite soup and hope you enjoy it as much as I do.

Here’s how you make it: IMG_0181

First things first–start a-choppin’. Onions, carrot and zucchini are first.


Quickly followed by garlic.


And corn on the cob….now off the cob.


Saute all those veggies in some olive oil over medium heat for 5 minutes or so. You want them to start to soften and get a little color. Adding in some salt will help with this process. I added in s&p. To each his own.


Now we can add in more salt and pepper and the rest of our spices.


Along with two cans of beans. I like black and cannellini but use what you have. Beans are beans. Whatevs. Not pictured is the tomato sauce and chicken stock.

Lets pretend I took a picture of those two ingredients and added it in right here. Kthanks.


Once your soup comes up to boil, reduce to simmer and slide two whole chicken breasts into the concoction.

But Lauren, why would you do that?

I have my reasons. Trust the Lauren.


While that chicken is cooking, crack out these bad boys.


I really love corn tortillas…not gonna lie. Anyways, cut 5 of these into strips.


Oh, and would you look that that? Our chicken is done cooking! Pull it out and then….


Shred it up. Or cut it up….I don’t care. I like the look of shredded chicken better, so I shredded mine. Also, cooking the chicken breasts whole meant not having to worry about waisting my time cutting raw chicken thus contaminating my hands, knives or cutting boards with salmonella.

I am also lazy.

So I cooked my chicken breasts whole. It was my win of the day.

Clearly I don’t aim high.

ANYWAYS. Slide the cooked chicken back into the soup with those tortilla strips you cut and cook a few more minutes to let the flavors meld.

Easy Chicken Tortilla Soup....a low fat, veggie-packed soup that's ready in 30 minutes?! Sign me up!!

And just like that, you made soup. Isn’t it purdy?

Easy Chicken Tortilla Soup....a low fat, veggie-packed soup that's ready in 30 minutes?! Sign me up!!

This is my new go-to soup because it’s healthy, filling, easy to make and downright delicious. I love the taste of this soup and don’t feel the least guilt eating two bowls. Ok, ok THREE bowls.

Try it out soon and let me know what you all think. This is totally my kind of food and it’s been pushed to the top of my weekly dinner menu–that’s how much I love it.

Here’s the printable; have a fabulous weekend!

Easy and Healthy Chicken Tortilla Soup

The easiest, healthiest and tastiest recipe for Chicken Tortilla Soup guaranteed. Seriously, try it.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


3 tablespoons olive oil
1 1/2 cups diced yellow onion
1 large clove garlic, grated
1 cup diced carrot
1 small zucchini, diced
2 earns sweet corn, cut off the cob {or 1 1/2 cups frozen corn}
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
salt & pepper, to taste
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
6 cups chicken stock
2 chicken breasts
5 corn tortillas, cut into strips

toppings, if desired: fresh cilantro, chips, sour cream, avocado, etc.


Place large pot over medium heat. Sauté onion, garlic, carrot, zucchini and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup. Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.

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56 Responses to “Easy Chicken Tortilla Soup”

  1. #
    Karen — April 11, 2014 at 2:39 am

    Genius…quick soup plus a great easy way to cook chicken with no fuss. Thank you Lauren…am going shopping today and will get the ingredients I need to make this healthy soup.


  2. #
    Meagan @ A Zesty Bite — April 11, 2014 at 4:40 am

    It can be 100+ degrees outside and I still love soup. Nothing beats a quick and easy one.


  3. #
    Phi @ The Sweetphi Blog — April 11, 2014 at 5:05 am

    This soup looks AMAZING! And I’m totally not judging for the two soups, I loooove soup and this one definitely sounds and looks delicious so I’m going to need to try it. Also-I saw your post about the cadbury eggs and totally cracked up, I hear you girl, I have that same problem!


  4. #
    Charla — April 11, 2014 at 6:42 am

    Oh dang! This really got my mouth watering!! Can’t wait to try it!!


  5. #
    mila furman — April 11, 2014 at 7:04 am

    Lauren…I seriously love this :) Thanks for inspiring! I’m making it next week!


  6. #
    Colleen — April 11, 2014 at 7:16 am

    I make this d
    Soup on a regular basis with a slightly different recipe. Try adding a 7 oz can of Diced Green Chili – really yummy!


  7. #
    Chels R. — April 11, 2014 at 10:24 am

    Loving how easy this one is! I can’t wait to make it!


  8. #
    Elaine Scotton — April 11, 2014 at 11:10 am

    I bet if you needed to, you could plop this all into a crock pot and come back to it 4-6 hours later…and then at the last minute put the tortillas in.
    sometimes I just don’t even have the measly 30 minutes…just sayin’ 😉


  9. #
    Meredith — April 11, 2014 at 12:26 pm

    Nothing is better and more comforting than tortilla soup!


  10. #
    Les — April 11, 2014 at 6:58 pm

    I’ll have to be honest here…
    I moved from Arizona to Florida a year ago, and still have not found a good Mexican restaurant here.
    My mouth is watering at the thought of fabulous chicken tortilla soup!


  11. #
    TRACY — April 12, 2014 at 6:01 pm

    It was okay, I felt like it needed a little more seasoning.


  12. #
    Ashley M. | Our Full Table — April 13, 2014 at 7:06 am

    I love soup I could eat it everyday. Even when it’s hot. This looks great. I love the tip about cooking the chicken in the broth without the raw parts touching the cutting board.


    • Lauren — April 13th, 2014 @ 7:39 pm

      Oh yeah! Being lazy pays off again! SNAP.


  13. #
    kathy bosin — April 13, 2014 at 3:22 pm

    Loved it, just had it tonight. Only – the tortilla strips were kinda gummy. Next time, I think I’ll cut the strips, do a flash in a hot pan to crisp them up and serve them as a topping on top of the greek yogurt, avocado chunks and cilantro. Delicious. Thank you!


    • Lauren — April 13th, 2014 @ 7:35 pm

      What brand did you use? Mine sort of just melted into the soup…..weird. The fried tortilla strips are a good idea for sure!


  14. #
    Andrea C. — April 13, 2014 at 4:56 pm

    This recipe looks super yummy and healthy! Just a quick question: when you eat a bowl of soup (or any other prepared meal with numerous ingredients), how do you get an exact measure of carbs, fat, protein for your diet? I am trying to follow your lead and would love to hear what works for you! :)


  15. #
    Ca'Shawn Ellis — April 14, 2014 at 7:37 am

    I tried this soup…. I changed a few things, I used a rotisserie chicken I pulled the skin off and shredded it into the soup. I also used Rotel diced tomatoes with green chile’s I also toasted my corn tortillas and set them aside to be added like crackers. FANTASTICAL


  16. #
    Alissa — April 14, 2014 at 9:48 am

    I made this last night! My parents and brother all LOVED it (me too). It took me longer to make than your prep time suggested, but I think I’m a slow food chopper 😉 It was well worth it though. My corn tortillas vanished into the soup like yours – at first I was a little bummed, but discovered it gave the soup some more thickness! Mmm.

    No judgement on your love of soups. In fact, the more soups you’d like to share with us, the better! 😀 Thanks for sharing.


  17. #
    Angela Mireles — April 15, 2014 at 12:44 pm

    Hi Lauren, I’ve been following your blog for over a year now, and just wanted to let you know how much I appreciate the diversity of your recipes. Some healthy, some not so healthy (but so Good) and some for the kids. It’s like a one stop shop :) for me. I try to eat clean most of the time, but some days I want a delicious desert I can’t find on traditional health blogs. Recipes like your slow cooked Tri-tips and whipped potatoes are a family fav. Thanks for all the great recipes and keep up the good work.


  18. #
    Hilary — April 25, 2014 at 8:34 am

    Sounds great, Lauren! Only one hiccup: my family and I aren’t huge fans of zucchini (read that as, we never eat it). Any substitutes you could suggest? Thanks!


    • Lauren — April 26th, 2014 @ 8:12 am

      Yellow squash, or just add in more carrots. Even grated cabbage would be good :)


      • Candy — March 1st, 2015 @ 6:31 pm

        My family does not like squash of any kind. I chop it small and they don’t know it is in there. That is how I can get some extra veggies in. Sneaky mom. 😉

  19. #
    Gemma — April 28, 2014 at 6:04 pm

    I have been following you for about a month & I am in love with your blog and your recipes! Every single one is something I would make. I have made a few recipes including the tomato tortellini soup last week & this tortilla soup tonight. All of your recipes have been excellent! When we sit down for dinner, my 4 kids now ask “Is this Lauren’s recipe?” I just wanted to let you know that you are a big hit in my house, thanks so much!!


    • Lauren — April 28th, 2014 @ 9:39 pm

      This just made my day!! So glad you & your family enjoys them :)


      • Marie — December 29th, 2014 @ 1:10 pm

        This is my first find!! You’re Tortilla soup was excellent, I added sour cream and guacamole to garnish, absolutely delicious!

  20. #
    Elizabeth — May 1, 2014 at 6:33 pm

    This is SO wonderful! I made it this Sunday and have been eating it all week for lunch. Still not tired of it! Gemma’s right, you have a GREAT blog with some of the best recipes I’ve ever tried. Love the stories about your little family, enjoy while you can because they grow so fast. I can’t believe my daughter is about to graduate college next week. I miss my little girl sometimes…=/


  21. #
    Kim — May 10, 2014 at 1:31 pm

    I check nutritional values in http://www/happyforks.com/analyzer, it’s more detailed than Calorie Caunt. for this recipe I’ve checked values per 100g, which is more useful if you want compare it to other recipes on web. Results Omega3:Omega6 – 9:1, Energy (calories): 115 kcal, Protein: 16.95 g, Carbohydrates: 4.7 g, Fat: 2.99 g


  22. #
    Edith — May 28, 2014 at 6:40 pm

    I love your blog!


  23. #
    Leona — July 19, 2014 at 3:11 am

    Thanks for sharing this recipe :)
    I came across this recipe a couple of months ago on Pinterest, and I have to say that I’m not the best at making soup from scratch – usually soup out of a packet or box will do just fine. But THIS soup is AMAZING!!! I made the recipe and it was enough for hubby and me for a couple of meals. Now the Mr has been asking about that awesome soup ….So I have an even bigger batch in the pot at the moment – some for tonight, and the rest to freeze for other Awesome Soup Nights!
    After reading the other comments above, I definitely have to go and check out more of your recipes 😀


    • Lauren — July 20th, 2014 @ 7:04 pm

      So glad you liked it!!


  24. #
    Darryn — September 6, 2014 at 10:04 pm

    I made this tonight! It came out very nice! I did a can of corn because I was kind of lazy today… I also added a jalapeño, and a 14 oz can of diced tomatoes. Also, when I added the tortillas, I also added in a handful of chopped cilantro. Topped with cheddar cheese. Great recipie Lauren!


  25. #
    sara paluck — October 31, 2014 at 6:25 pm

    Can i use chicken broth?


  26. #
    Gina — November 2, 2014 at 3:35 pm

    Making this tonight….was just telling my husband yesterday, that I have never made a chicken tortilla soup, found this healthy version, it sounds delicious. Will fry my flour tortilla or make them crisp. Thank you, Lauren :)


  27. #
    Heather Urry — November 4, 2014 at 5:40 pm

    This was really delicious and easy. Thanks, Lauren! (used all black beans and no corn or zucchini based on what I had on hand, and added a can of diced green chiles just ‘cuz I likeses ’em),


  28. #
    Jodi Cordon — November 7, 2014 at 11:55 am

    Can you substitute the chicken broth(stock) for vegetable broth?


  29. #
    Marjan de Graaf — November 16, 2014 at 6:54 am

    This is definitely on my recipe-wishlist….It sounds great! Excellent recipe for those cold winterdays in the Netherlands….thanks Lauren!


    • Lauren — November 16th, 2014 @ 8:33 pm

      Hope you get to try it soon :)


      • Marjan — November 21st, 2014 @ 7:49 am

        Today is a cold day. So, I translated the recipe and now your soup is cooking! Aaaallll the way in Holland 😉

  30. #
    Susie Kar — December 5, 2014 at 7:40 pm

    This weekend in the Pacific NW is wet and cold. Just what I need is something warm and yummy! Thanks for sharing this recipe and all the others. I enjoy your page!


  31. #
    Celeste — December 12, 2014 at 7:15 pm

    I googled an easy chicken soup recipe and found this. We just finished dinner and I have to say, it was delicious! :) I topped it with some fresh mexican cheese, tortillas and avocado with a spritz of lime and everyone had seconds. Thanks for sharing your recipe! :)


    • Lauren — December 14th, 2014 @ 4:47 pm

      That sounds extra delicious!! Glad you found me :)


  32. #
    Crystal — December 17, 2014 at 6:49 am

    Hello Lauren! LOVE your blog! I really want to make this soup however I just can’t find corn tortillas anywhere. The grocery stores here (New Brunswick, Canada) just don’t seem to carry it. Would regular flour (or whole wheat) tortillas work or is the consistency wrong? Thanks!


  33. #
    Debby — December 23, 2014 at 11:17 am

    Made this today! my husband and I love it! easy and most of all delicious!!! thanks and merry Christmas!


    • Lauren — December 27th, 2014 @ 8:02 pm

      Merry Christmas to you!


  34. #
    Diana — January 11, 2015 at 2:13 pm

    This is a terrific recipe! I bumped up the garlic and marinated the chicken in mesquite seasonings prior to cooking. It was delicious! Thank you!


  35. #
    Lori — January 12, 2015 at 6:58 pm

    so very deliscious. I baked the tortillas in the oven until lightly brown. Put into the soup bowl when serving. They were nice n crunchy. We enjoyed this tonight. Thank you


  36. #
    Tracy — February 6, 2015 at 7:53 am

    This soup was wonderful and easy to make it gluten-free. I used fire-roasted frozen corn from Trader Joe’s that gave it some extra rich flavor.


  37. #
    Dona Lee — February 9, 2015 at 11:13 am

    You and your fans have a different definition of EASY. All that chopping and prep cooking puts is not easy. Tasty, healthy, but not easy.


  38. #
    Debbie — February 16, 2015 at 12:56 pm

    I made it but added a can of diced tomatoes. Delicious.


  39. #
    Bella — February 26, 2015 at 2:47 pm

    This soup is delicious, and I make it all the time!


  40. #
    Elizabeth — February 28, 2015 at 7:56 pm

    I just made this for dinner and it was great. I used chicken bouillon broth since I didn’t have any chicken stock and it tasted good enough ;). I love the addition of other vegetables besides tomatoes to this taco-y soup! Thanks. I love that I can trust your recipes ;).


  41. #
    Terra — March 31, 2015 at 6:14 pm

    Lauren, I’ve made this twice in the past month! It’s fantastic and so easy. Leave out the chicken for any vegetarian friends/family and it was perfect!


  42. #
    Haneen — April 11, 2015 at 12:13 pm

    i made this today it was a hit! Everybody loved it and very filling! I used fire roasted tomatoes to give it a kick. I loved this recipe and will make it again.


  43. #
    Angelique — April 22, 2015 at 11:43 am

    This recipe was delicious and very easy! My boyfriend likes spicy food so I added 1 diced red bell pepper, ¾ tsp smoked chipotle plus 1 can of ROTEL diced tomatoes and jalapenos. In the future I’m going to add an extra can of black and cannellini beans. Thanks for posting this!


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