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+ servings

Mexican Chicken Tortilla Soup

Course main
Cuisine Mexican
Keyword Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people


  • 1-2 tablespoons olive oil
  • 2 chicken breast halves skinless, boneless
  • 3 cups water
  • 1 whole large sweet onion, chopped about 2 cups
  • 1 1/2 cups chopped carrots
  • 1 4 oz can chopped mild green chilies
  • 1 clove garlic chopped
  • 1 teaspoon cumin
  • 1 can Rotel brand tomato lime juice and cilantro
  • 1 14 oz can small white beans
  • 1 quart chicken broth
  • 3 teaspoons chicken flavoring I use Knorr Brand or Better than Bullion or bullion granules or cubes may be used
  • 1-2 cups frozen corn
  • 1 fresh lime juice
  • 1/2 bunch cilantro, chopped

Serve with guac, sour cream, grated cheese and tortilla chips.


  1. Heat olive oil in pan over medium heat. Add chicken and cook until light brown on both sides, about 2 minutes per side.  Season with salt and pepper while cooking. 

  2. Add 3 cups cold water to pan, cover and simmer chicken on medium high heat until cooked through, about 8  minutes. Remove chicken and set aside.

  3. In same pan, add onion,carrots, chilies, garlic, cumin and Rotel to juices, and add enough broth from carton until vegetables are covered. Simmer for about 10 minutes, or until vegetables are tender. 

  4. Chop the chicken. Add chicken, beans, corn and fresh lime juice to vegetable mixture in pan with remaining broth. If additional chicken flavor is needed, add some chicken flavoring to taste. Salt and Pepper. Garnish with fresh cilantro.

  5. Serve with tortilla chips, guac, grated cheese, sour cream.