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Chicken Tortilla Soup – Ready in 10 Minutes!

Watch the Chicken Tortilla Soup Video

Today, we’re going to make an easy Chicken Tortilla Soup that literally comes together in 10 minutes—start to finish! This recipe is what I like to call a Pantry Challenge meal because you probably already have everything in your pantry that you will need to make this soup!

Dinner Time in the Traditional Foods Kitchen

When you are making the transition from a processed foods kitchen to a traditional foods kitchen, sometimes (OK – maybe often!) preparing dinner can seem daunting. Did I remember to defrost the chicken? Is the bone broth ready? Have the beans been soaked? So on and so forth.

On days when you may be feeling a little overwhelmed, turning to your pantry to make a simple, yet nutritious, meal can be a lifesaver!

Yes, Opening a Can Is OK!

We all know that keeping a well-stocked pantry is essential. As you make the transition to traditional foods, you will want to stock your pantry with whole food items. And it’s OK if the foods that you stock in your pantry are in cans from your grocery store. These canned items are wonderful back-ups when you simply don’t have the time to prepare these foods in the traditional way. Real food is real food, even when you take a few short-cuts.

Canned Beans, canned vegetables, and canned meats mean that you can literally have a meal on the table in minutes. This easy Chicken Tortilla Soup recipe provides an excellent example of how you can pull together your pantry items. And knowing that you are able to prepare a quick meal like this means that you are less likely to go through a fast-food drive-through. Your easy and nutritious meal is a success to be celebrated on your traditional foods journey!

More Easy Dinner Ideas

Now that you’ve learned how to make a 10-Minute Chicken Tortilla Soup, here are a few more quick and easy dinner ideas that are not only delicious, they’re nutritious!

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I look forward to having you join me in my Texas Hill Country Kitchen!

Chicken Tortilla Soup

5 from 1 vote
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Yield: 6 servings
This easy soup recipe that can be ready in 10 minutes—start to finish!


  • Large Soup Pot


  • 1 tablespoon Ghee, or other cooking fat or oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin, ground
  • 1 teaspoon Coriander, ground
  • 1 teaspoon Fine ground sea salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2-3 cups Shredded chicken
  • 2 cans Black beans Store-bought cans, or 2 pints home-canned, or approximately 4 cups soaked beans.
  • 1 can Corn Store-bought can or 1 pint home-canned, or 2 cups fresh or frozen corn.
  • 2 cups Salsa
  • 6 cups Water, or Chicken Broth, Stock, or Bone Broth
  • tomato paste, optional


  • Put ghee into soup pot set on medium heat. Once melted, add in spices, salt, and pepper. Stir to mix.
  • Add garlic and saute for 1 minute.
  • Add chicken and mix well to coat with spices.
  • Add beans, corn, salsa, and mix well.
  • Add water or broth and stir.
  • Bring up to a boil, then turn down to medium and allow soup to heat through.
  • Serve in bowls and top with sour cream, grated cheese, tortilla chips, and avocado, if desired.



Find this recipe and video at
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved
Course: Soups, Soups & Stews
Cuisine: Mexican
Keyword: 10-Minute Chicken Tortilla Soup, Chicken Tortilla Soup, Soup
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*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

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  1. 5 stars
    I just tried this recipe for my family and it was delicious! I had to make a few subs because what I had on hand was a little different. I used 1 can of beans that had 3 beans, red bean, pinto and black bean, and I used 1 can of garbanzo beans. I didn’t have any corriander so I used Mexican oregano and cilantro.
    I didn’t have a can of corn so I used a small bag of mixed frozen veggies. Corn, peas, carrots and green beans. Everyone in my family enjoyed it, thank you so much for the recipe! The sour cream in the soup was a wonderful idea! I will be making this again!

  2. I have tried this in my home but seems like I am having difficulty adjusting the salt. Can you share any tips to apply salt perfectly?

    1. Hi Paul, Thank you so much for your comment. Hmmm…adjusting the salt. That really comes down to personal taste. I would start with a very small amount – maybe no more than a 1/4 teaspoon and then increase it in 1/4 teaspoon increments, tasting the soup each time until you get the perfect taste you are looking for.

      Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.

      Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️

      PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:

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