Chicken Tortilla Soup

Tortilla Soup in 30 minutes!

Start off with two packages of boneless skinless tenderloins. In a Dutch oven on medium heat, add three tablespoons of olive oil. Then one diced medium sweet onion sauté those up until they become translucent.


Then add the chicken tenderloins (cubed). You can use shredded chicken also. Cook these until all the pink is gone. Season the meat with one packet of taco seasoning. 

Then slice and add two fresh zucchinis. We really like to use zucchini because it’s a healthy option, it doesn’t change the flavor of whatever you’re putting it, and it bulks up the soup. 


Add one can of tomato green pepper and onions diced.


Then then one can of Rotel tomato and cilantro and two cans of just your regular Rotel  tomato and green chilies. 


Add in one can of black beans and one can of sweet corn. Mix it together and cover. Let it simmer for about 15 minutes. 

Finally add two boxes of chicken broth and these are about four cups in each, so eight cups in total.

Season with just a little bit of red pepper flakes, it’s great any soup or stew.


Cover and simmer for on low for 15 minutes and it’s done!

 Top with sour cream, green onions, shredded Mexican blend cheese, crispy onions, and of course tortilla chips! 



Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup Recipe 30 min

Chicken Tortilla Soup

  • Author: Cooking with Shotgun Red
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Dinner
  • Cuisine: Mexican


Try Jen’s easy homemade Chicken Tortilla Soup recipe! Dinner in 30 minutes! Filled with chicken, tomato, corn, beans and more! Topped with sour cream, green onions, cheese and tortilla chips, it is sure to be a new household favorite!


  • 3 Tbsp. Olive Oil
  • 1 Yellow Onion (diced)
  • 2 Lbs. Boneless Chicken Tenderloins (cubed)
  • 1 Packet of Taco Seasoning
  • 2 Zucchini Squash (sliced or cubed)
  • 1 Can Black Beans (drained)
  • 1 Can Sweet Corn (drained)
  • 2  Cans Rotel Diced Tomatoes’ & Green Chilies
  • 1  Can Rotel Diced Tomatoes’ & Cilantro
  • 1 Can Tomatoes, Green Peppers and Onions (diced)
  • 2  Boxes Chicken Broth (8 cups)
  • 1 Tsp. Crushed Red Pepper


  • Sour Cream
  • Cup Chopped Green Onion
  • Shredded Cheddar Cheese
  • Crispy Onions
  • Corn Chips


  1. In a Dutch Oven on medium heat, add olive oil, diced onion, and chicken. Season with taco seasoning then cook the chicken until no longer pink.
  2. Then add zucchini, diced tomato, green pepper and onions, cans of Rotel, black beans and corn. Mix together then cover and let simmer for about 10 minutes.
  3. Pour in chicken broth and add crushed red pepper flakes. Cover and let simmer for 15 minutes.
  4. Top with sour cream, green onion, shredded cheese, crispy onions, and tortilla chips. Enjoy!

Keywords: Chicken Tortilla Soup, Tortilla Soup, 30 Minute Dinner, Dump and Go, Mexican Soup

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