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One-Pot Chicken Tortilla Soup | Hearty and Healthy in 30 Minutes Looking for a new hearty, healthy, delicious and quick-cooking soup? Look no further than this One-pot Chicken Tortilla soup crafted with ready-made ingredients. Just dump, set, and go! A warm and filling dinner for the whole family to enjoy for lunch or dinner. #soup #comfortfood #30minutemeal #wintersoup #hotsoup #crockpot #instantpot #30minutedinner #dinner #lunch

One Pot Chicken Tortilla Soup

Course Lunch, Main Course, Soup
Cuisine American
Servings 8 servings
Author Carissa Shaw


  • 2-3 cups shredded cooked chicken
  • 2 TBSP olive oil
  • 1 small onion peeled and chopped
  • 4 cloves whole cloves of garlic minced or 4 teaspoons minced garlic from a jar
  • 2 14.5 oz cans diced tomatoes do not drain
  • 1 15 oz. can black beans drained and rinsed
  • 2 cups frozen corn no need to thaw!
  • 1 TBSP chili powder
  • 2 tsp cumin
  • 1 tsp paprika or smoked paprika
  • 1-2 tsp salt depending on your taste
  • 1 tsp ground black pepper
  • 1 32 oz. container of reduced sodium chicken stock or broth 4 cups
  • The juice of half a lime
  • cup fresh cilantro chopped
  • 1 bag tortilla strips found with the salad toppings


  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat until hot. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for 1 minute.

  2. Add the diced tomatoes with their juice, black beans, shredded chicken, corn, chili powder, cumin, paprika, salt, and pepper; stir well.

  3. Add the chicken stock and bring to a simmer over medium-high heat, stirring often. Cover the pot and simmer the soup for 8-10 minutes.

  4. Uncover and add the chopped cilantro; stir well and simmer uncovered for 1 minute.

  5. Serve the soup with the tortilla strips and other toppings.

Recipe Notes

Extra Toppings of choice: more cilantro, sour cream, chopped avocado, shredded cheese