Go Back
+ servings
30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

Craving soup but don’t have the time to make it? Try my recipe for 30 Minute Chicken Tortilla Soup!
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 462kcal
Author Katie


  • 2 32 oz. Low-sodium chicken broth
  • 2 boneless skinless chicken breast
  • 1 tablespoon dried onion flakes
  • 1 tablespoon chili powder
  • 1 tablespoon dried cilantro
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • teaspoon black pepper
  • 1 tablespoon taco seasoning
  • 1 tablespoon lime juice
  • 1 15.5 oz. can black beans drained and rinsed
  • 1 15 oz. Can corn drained and rinsed
  • 1 cup cooked white or brown rice
  • Shredded Cheddar Cheese avocado, and tortilla chips for serving


  • Pour the chicken broth in a large stock pot then place the boneless chicken breast in the pot. Cook on high until boiling the rescued to medium-high and cook with lid on for 20 minutes.
  • While the chicken cooks, drain and rinse the black beans and corn, set to the side. Once the chicken is cooked add in the dried onion flakes, chili powder, dried cilantro, cumin, paprika, black pepper, taco seasoning, lime juice, black beans, corn, and cooked rice. Mix well and simmer on medium-low for 10 minutes.
  • Ladle soup into bowls, top with shredded cheddar cheese and fresh avocado slices. Enjoy with tortilla chips!


Feel free to use one of my favorite cheats - rotisserie chicken! Either set aside some shredded chicken when you eat a whole chicken, or pick up already cooked and shredded chicken breast at the deli.


Calories: 462kcal | Carbohydrates: 93g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 651mg | Potassium: 598mg | Fiber: 7g | Sugar: 63g | Vitamin A: 506IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg