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Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

Delicious south of the border dish!

Course Soup
Cuisine Mexican
Keyword Mexican Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 365 kcal


  • 2 teaspoons olive oil
  • 1 lb boneless skinless chicken breast cut into 1 in. pieces
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 7 oz. can chipotle chiles in adobo minced
  • 1 8 ounce can diced tomatoes with green chilies
  • 2 14 1/2 ounce cans reduced-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro
  • 4 cups baked corn tortilla chips


  1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.

Recipe Notes

To serve, place remaining chips in the bottom of individual bowls and ladle soup over top.