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Easy Mexican Chicken Tortilla Soup Recipe | lecremedelacrumb.com

Mexican Chicken Tortilla Soup

This quick and easy Mexican Chicken Tortilla Soup is healthy, absolutely bursting with bold Mexican flavors, and 100 percent crave-able. This soup will become a must-make in your house!
Course Main Course
Cuisine Mexican
Servings 6 people
Author Tiffany


  • 2 boneless skinless chicken breasts
  • 2 teaspoons chili powder divided
  • 1 teaspoon garlic powder divided
  • 2 teaspoons cumin divided
  • 1 teaspoon brown sugar
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 ears of corn on the cob
  • 8 cups chicken broth
  • 1 15-ounce can diced tomatoes and green chiles
  • 2 15-ounce cans fire roasted tomateos
  • 1 15-ounce can black beans or pinto beans, drained
  • juice of 2 limes about 2 tablespoons
  • 1 medium onion diced
  • 1-2 jalapenos, seeded and diced
  • 3 teaspoons minced garlic
  • 1 bunch cilantro, roughly chopped
  • tortilla strips, sour cream, avocado for topping


  • Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside. 
  • While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob. 
  • In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices. 
  • Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.