Chicken Tortilla Soup with Salsa


This tortilla soup recipe is easy to make and quite good. It features fresh chicken and tortilla chips with vegetables and makes for a delicious, warm soup. Try garnishing with cheese and a little sour cream.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • ½ teaspoon olive oil

  • 2 skinless, boneless chicken breasts, cut into cubes

  • ½ teaspoon minced garlic

  • ¼ teaspoon ground cumin

  • 2 (14.5 ounce) cans chicken broth

  • 1 cup frozen corn kernels

  • 1 cup chopped onion

  • 1 cup chunky salsa

  • 1 tablespoon lemon juice

  • ½ teaspoon chili powder

  • 8 ounces corn tortilla chips

  • ½ cup shredded Monterey Jack cheese (Optional)

  • 1/2 cup sour cream (Optional)


  1. Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.

  2. Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

Nutrition Facts (per serving)

467 Calories
16g Fat
58g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 467
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 56mg 19%
Sodium 1542mg 67%
Total Carbohydrate 58g 21%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 27g
Vitamin C 7mg 34%
Calcium 114mg 9%
Iron 2mg 13%
Potassium 665mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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