Chicken Tortilla Soup

The perfect recipe for cool weather and busy weeknights. This healthy chicken tortilla soup is a simple dish to make with a lot going on inside. Just look at all those amazing toppings! A slightly spicy broth, tender rotisserie chicken, creamy avocados, black beans and -- the pièce de résistance -- irresistibly crispy tortilla chips. All your favorite Mexican flavors. All in one delicious soup.

Prep Time
Cook Time
  • Ingredients & Instructions



  • 3

    cups coarsely crushed Mission Thin & Crispy Tortilla Chips
  • 2

    tsp vegetable oil
  • ½

    cup chopped onion
  • 2

    chiptole chiles in adobo sauce, chopped
  • 2

    garlic cloves, minced
  • 1

    cup sliced carrots
  • 1

    cup sliced celery
  • 1

    can (15 oz) black beans, drained, rinsed
  • 1

    can (14.5 oz) can diced tomatoes
  • 6

    cups chicken broth
  • ½

    cup fresh lime juice (from 2 limes)
  • 2

    cups shredded rotisserie chicken
  • ½

    cup coarsely chopped cilantro leaves
  • chopped avocado
  • sour cream
  • lime wedges


  • Step 1: Cook Veggies

    In large saucepan heat oil. Add onion, chiles, garlic, carrots and celery. Cook 4 minutes or until vegetables are crisp-tender.

  • Step 2: Warm Soup Broth

    Add beans, tomatoes and broth; simmer 15 minutes.

  • Step 3: Stir in Ingredients

    Stir in remaining ingredients.

  • Step 4: Add Toppings

    Top warm soup with cilantro, lime juice, sour cream, cheese, avocado, and tortilla chips, as desired.

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