Mexican Chicken Tortilla Soup

    40 min

    This hearty soup is quick and easy to make. It's also packed full of flavour. Chicken is simmered with sweetcorn and black beans in a spicy tomato soup base. Serve with avocado, grated cheddar and crushed tortilla chips.

    1504 people made this

    Serves: 8 

    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 1 tablespoon olive oil
    • 2 teaspoons chilli powder
    • 1 teaspoon dried oregano
    • 2 (400g) tins chopped tomatoes
    • 300ml concentrated chicken stock
    • 300ml water
    • 155g tinned sweetcorn
    • 155g tinned white hominy
    • 1 (130g) tin chopped green chillies
    • 1 (410g) tin black beans, rinsed and drained
    • 4 tablespoons chopped fresh coriander
    • 2 boneless chicken breast fillets, cooked and cut into bite-sized pieces
    • crushed tortilla chips
    • sliced avocado
    • grated Cheddar cheese
    • chopped spring onions

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chilli powder, oregano, tomatoes, stock and water. Bring to the boil and simmer for 5 to 10 minutes.
    2. Stir in sweetcorn, hominy, chillies, beans, coriander and chicken. Simmer for 10 minutes.
    3. Ladle soup into individual serving bowls and top with crushed tortilla chips, avocado slices, cheese and chopped spring onions.


    If tinned white hominy is unavailable, use sweetcorn instead.
    Tinned chopped green chillies can be found in Mexican speciality shops or online.

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    Average global rating:

    Reviews in English (1325)


    2nd time of making. I roasted chicken thighs in the oven, then added it all the other ingredients to the slow cooker.  -  25 Nov 2015


    I read every single review (all 114) prior to making this soup, so I changed a few things. It turned out wonderfully!! Here's how I did it: I diced two boneless, skinless chicken breasts and cooked them prior to starting with the olive oil, 2 cloves garlic and 1/2 cup diced onion. Then I added 4 cans condensed chicken broth (many people said the soup was very thick - chili-like consistency, and I wanted more of a soup). I also added a can of water (filled a broth can with water). I added the crushed tomatoes (28 oz), the hominy (15 oz), the diced green chili peppers (4 oz), 1 tsp each of cumin (instead of oregano as many reviewers suggested), lime juice and garlic powder, and 1/2 tsp of chili powder. I brought to a boil and let simmer for 1 hour (as others also suggested). Top with shredded monterey jack cheese and garnish w/ tortilla chips. EXCELLENT! My husband said it tasted just like the chicken tortilla soup we'd had at Chili's - which was what I was aiming for!! I think the sour cream would have been a good topping as well, maybe next time. Thank you for a wonderful recipe!  -  22 Jun 2003  (Review from Allrecipes US | Canada)


    My husband and I loved this soup - it tastes just like the chicken tortilla soup I've had at restaurants. I made the following changes. I first sauteed cut up chicken breast in a little olive oil, with salt and pepper and garlic powder, and then I shredded the chicken. I used 4 cloves of garlic, because we love garlic! I substituted 2 tsp of cumin for the oregano. I added 2 cans of chicken broth and omitted the water. I don't particularly like hominy, so I substituted 2 cups of frozen white corn. And I didn't have any canned green chile peppers, so I used half a can of diced jalepenos. I topped off the soup with Monterey Jack Cheese, crushed tortilla chips, fresh minced Cilantro and a little sour cream . It was wonderful! I served the soup with Mexican cornbread (basically cornbread mix to which I added diced jalepenos and 1 1/2 cups of Monterey Jack). I definitely be making this soup again !  -  22 Apr 2003  (Review from Allrecipes US | Canada)