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5 from 1 vote

Chicken Tortilla Soup

This easy soup recipe that can be ready in 10 minutes—start to finish!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Soups, Soups & Stews
Cuisine: Mexican
Keyword: 10-Minute Chicken Tortilla Soup, Chicken Tortilla Soup, Soup
Servings: 6 servings
Author: Mary's Nest


  • 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 https://marysnest.com/chicken-tortilla-soup/
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