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Chicken Tortilla Soup Recipe

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The weather has been super cold all over the country!  The best way to warm a body up is to fill it full of warm foods – plus, spicy things can help raise your body temperature.  So, this Chicken Tortilla Soup Recipe helps fit the bill with it being a warm soup AND spicy 🙂  Plus, aside from some garnishes, most people have all the ingredients on hand – making this a very easy RoTel recipe meal to whip up.

Chicken Tortilla Soup

Since all the ingredients are pretty much cooked before putting together, if you would rather (I pretty much always rather) you can add it to the crockpot.  Just turn it on low and allow it to cook 4-6 hours.  Then, the house smells super yummy, too!

More Mexican Recipes:

If you like this, I am sure you will enjoy some of my other spicy recipes!

Rotel Dip with Hamburger Meat

Hard Rock Fiesta Burger

Chicken Fajita Chili

More Soup Recipes

This flavorful Tex Mex Chicken Chowder Recipe is one dish that you don’t want to miss.

Feeling under the weather? Try this Spicy Chicken and Rice Flu Chaser Soup!

Turn pizza into soup with this kid-friendly Crock Pot Pizza!

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This spicy soup is easy to make, bursting with flavor, and fills my boys right on up!


  • 2 muffins of seasoning blend
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 2 10 ounce cans of Rotel in your choice of flavors. I like mild.
  • 1 10.5 ounce can condensed chicken broth
  • 1¼ cups water
  • 1 cup whole corn kernels cooked
  • 1 15 ounce can black beans, rinsed and drained
  • ¼ cup chopped fresh cilantro
  • 2 boneless chicken breast halves cooked and cut into bite-sized pieces
  • Optional Garnishes:
  • Shredded Monterey Jack cheese
  • Chopped green onions
  • Tortilla Chip Strips
  • Avocado Slices


In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, rotel, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 576mgCarbohydrates: 22gFiber: 4gSugar: 7gProtein: 11g

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