Quick & Easy Tortilla Soup

It's officially Fall.. and while it's still 100 degrees here in Fresno, I am ready to bust out my boots and sweaters and embrace a change in the seasons. In fact it is the first time my house is decorated before the season has changed. In the Fall & winter months, I love making and eating soups because they pair nicely with a big salad and make a healthy dinner.

A few years ago I found this tortilla soup recipe from the Fearless Flyer at Trader Joe's and have changed it slightly over the years to make it my own. It is my husband's favorite soup and it is always requested at family gatherings.

Chef Shayna's Quick & Easy Tortilla Soup featured on ABC30

This recipe is very easy to throw together and most of the ingredients are items that are easy to keep stocked in your pantry for a night when you aren't quite sure what to make or don't feel like cooking. You can pick up a rotisserie chicken from the grocery store on the way home to save yourself from cooking the chicken if you really want to make it easy. This is a go to weeknight bite for me that my husband loves!

If you do not own an immersion blender, I suggest that you consider purchasing one. It is one of my favorite tools in the kitchen. It allows you to make soups without transferring boiling hot liquid into the blender, in batches, and risk burning yourself with those inevitable splashes. 

Chicken Tortilla Soup

  • 2 TB Olive Oil
  • 1 small onion, diced
  • 1 TB minced Garlic
  • 1 can Black Beans
  • 1 jar Salsa
  • 32 oz Chicken Broth
  • 1 Can Corn
  • 1 Rotisserie Chicken, deboned & shredded, or 2 grilled Chicken breasts
  • 3 handfuls Tortilla chips


  1. In a dutch oven, heat olive and oil and sauté onions for 3-5 minutes until translucent. Add in garlic and sauté for 2 minutes. Add in 1 can of black beans, including the liquid and stir.

  2. Next, add in the jar of salsa and chicken broth.

  3. Using 2 forks, shred the chicken meat. Add chicken into the pot, reserving 1/2 cup.

  4. Crush 2-3 handfuls of tortilla chips into the pot and stir.

  5. Using an immersion blender, blend all ingredients together until the soup thickens.

  6. Add in 1 can of corn, including the liquid, and the remaining chicken.

  7. Let simmer for 20 minutes.

  8. Serve with sour cream, diced cilantro, shredded cheese & avocado.