Weeknight Mexican Tortilla Soup

Soups | February 23, 2015

This hearty soup is perfect for anytime of year. Plus, this simple recipe is ready in just 30 minutes, making it a perfect weeknight meal for the whole family. Adapted from KIWI Magazine.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/4 teaspoon salt
  • 2 large cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 4 cups low sodium chicken broth
  • 1 cup canned diced tomatoes with green chiles
  • 1 cup canned or frozen corn
  • 1 1/2 cups shredded turkey or chicken
  • 1 cup tortilla chips, crushed into 1/2-inch pieces
  • 1 cup shredded monterey jack cheese
  • Sliced avocado (optional)
  • Fresh cilantro (optional)


Step 1: In a large stockpot, heat olive oil over medium-low heat. Add onions and salt, stirring frequently until onions are translucent. Add minced garlic; cook for 1 minute.

Step 2:  Add chili powder and cumin, and cook until fragrant, about 1 minute. Add chicken broth and canned tomatoes to pot, and raise heat to medium. Cook for 5 minutes.

Step 3: Stir in corn and cooked chicken or turkey, and cook for another 5 minutes until heated through.

Step 4: Ladle soup into bowls and top with crushed tortilla chips and shredded cheese. Add sliced avocado and cilantro, if desired, and enjoy!

What are some of your favorite soup recipes? Share below!

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