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Tortilla soup in a large bowl topped with avocado and cabbage.
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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!
Course Soup, Dinner, Lunch
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 305kcal

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 diced
  • 2 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.

Nutrition

Calories: 305kcal | Carbohydrates: 12g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 574mg | Potassium: 1034mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2430IU | Vitamin C: 95mg | Calcium: 55mg | Iron: 2mg