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Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro

Chicken Tortilla Soup

This quick and easy version of chicken tortilla soup has big, bold Mexican flavor and gets its mellow heat from a chipotle chile.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 312kcal
Author Ann Otis


  • 15 oz can of navy beans, drained and rinsed
  • 28 oz can whole tomatoes
  • 4 cups low sodium chicken broth
  • 1 chipotle chile, canned in adobo sauce finely chopped
  • 2 teaspoons cumin
  • 2 cups chopped, cooked chicken breast (2 chicken breasts)
  • 1/2 teaspoon salt

For Topping

  • sour cream
  • cilantro chopped
  • monterey jack cheese grated
  • tortilla chips


  • Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
  • Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
  • I like to assemble this soup in the following way: break a few tortilla chips in the bottom of a soup bowl and add some grated cheese. Ladle the soup on top and top with sour cream, cilantro, and additional cheese if desired.


Note: Nutrition information does not include toppings


Calories: 312kcal | Carbohydrates: 39g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 781mg | Potassium: 1284mg | Fiber: 13g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 20.3mg | Calcium: 157mg | Iron: 6mg