Mexican Chicken Tortilla Soup | Pantry Staple Recipe

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This easy 10 minute Mexican Chicken Tortilla Soup is made with all of your go-to pantry staples & grocery store shortcuts to make dinner a total breeze!

I’m a huge soup fan as the weather cools off, and I’m an even bigger fan when making said soup is not a full day event. Mama don’t have time for that. So this week I busted out a variety of household staples to make the EASIEST 10 minute Mexican Chicken Tortilla Soup you EVER put in your mouth.

KEY INGREDIENTS FOR THis easy mexican tortilla soup

Black Beans

– preferably canned as it makes it easier to just throw into the soup. But if you cant find canned black beans at the store and have an extra hour to spare, dry black beans will certainly do.

Salsa – this recipe is pretty flexible and based on your own taste preferences. You can make salsa from scratch or store-bought. Really whatever floats your boat.

Rotisserie Chicken – because it wouldn’t be “easy” if we didn’t take a few shortcuts.

Spices – to stay true to the Mexican flavour that we want, this recipe uses cumin and chilli powder but feel free to add in any other spices that you like!

Tortilla – because, duh! It wouldn’t be called a Mexican tortilla soup without this key ingredient now would it? I personally like to use tortilla strips, but any tortilla type of chip crushed up definitely works.

Tip for making this  Soup

This Mexican Chicken Tortilla soup is more of a guide than a full on recipe since a lot of this depends on the shortcuts you use. When I’ve made it with fresh pico de gallo, I have found it needed more tomato paste to add depth. When I’ve made it with salsa, it might need a little lime. And if I make it with medium or hot salsa it needs less spices than if I make it with mild.  Different brands have different flavours, too! Some are smoky, some are pretty bland so they might need a little more help. But if you start with a product you really like, you’re going to make a tasty soup.

My recommendation for making this Mexican Chicken Tortilla Soup is to puree 1 can of black beans, salsa/pico de gallo and broth together, then taste and adjust to balance things out. I also added some some fresh veggies I had (zucchini and bell pepper) plus some canned corn and shredded rotisserie chicken, but feel free to switch it up and add whatever fresh, canned or frozen veggies you have!

FAQ ABOUT THIS RECIPE

Can I make this Tortilla Soup VEGAN?

Sure!! Just omit the chicken, and add another can of beans (maybe switch it up and do kidney or chickpea for variety). You can also try adding tofu or veggie ground round to your tortilla soup base. Make it your own!

Is this soup gluten free?

It definitely can be! You’ll just have to make sure you use gluten free tortilla chips.

Can I Freeze this RECIPE?

Yep! I got a batch of this tasty stuff hanging out in the freezer right now just waiting for a rainy day when I just CAN’T. Simply transfer it to a freezer bag on a baking tray and let it freeze flat (rather than a big clump), then transfer to your freezer until you’re ready to eat it.

is this soup spicy?

Its not too spicy but if you’re not a spice person than I would definitely recommend opting for a mild salsa and holding back a bit on the cumin and chilli powder, or season to your own preference.

Do you have any other easy soup recipes?

Easy soup recipes are my JAM so the answer is absolutely yes! Here are some of my favs.

VEGAN BROCCOLI WHITE BEAN SOUP

HEALTHY PIZZA SOUP

VEGAN FLORIDA OJ SWEET POTATO SOUP

VEGAN PEA, MINT, AND COCONUT SOUP 

Now friends, tell me – what’s your favourite pantry staple recipe lately? Leave me a comment below with your thoughts!

Mexican Chicken Tortilla Soup

This easy 10 minute Mexican Chicken Tortilla Soup is made with all of your go-to pantry staples & grocery store shortcuts to make dinner a total breeze!

5 from 5 votes

Print Pin Rate

Author: Abbey Sharp

Ingredients

• ▢ 2 x 19 oz can no salt added black beans drained and rinsed and divided
• ▢ 1 x 15.5 oz jar of salsa or pico de gallo mild, medium, or hot
• ▢ 4 cups no salt added chicken broth
• ▢ 1 tsp cumin or to taste (optional)
• ▢ 1 tsp chili powder or to taste (optional)
• ▢ 2 tbsp tomato paste optional
• ▢ Juice of 1 lime or to taste (optional)
• ▢ 2 bell peppers diced2 zucchini (diced)
• ▢ 1 x 340 g can corn
• ▢ 1/2 rotisserie chicken shredded
• ▢ Salt and pepper to taste

To serve:

• ▢ Avocado
• ▢ Sour Cream
• ▢ Tortilla Chips
• ▢ Cilantro

Instructions

• To a large pot, combine one can black beans, salsa, stock, cumin, chili, lime, and tomato paste, if using. If your using homemade salsa or pico de gallo that is more fresh and less flavourful, then I recommend adding tomato paste. How much lime and tomato paste you use will depend on the salsa you use. Puree using an immersion blender or just add everything to a stand blender and puree before adding to the pot.
• Heat over medium heat until simmering, then add in the bell peppers, zucchini, corn, chicken, and residual black beans. Adjust seasoning (depending on your salsa's flavour) by adding more lime, tomato paste, chili, cumin, and salt and pepper. Cook for 10 minutes until the vegetables have softened and the soup is hot. Serve with tortilla chips, avocado, sour cream and cilantro.

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Updated on July 22nd, 2020

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.