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Entrée & Main Dish Recipes

Chicken Tortilla Soup

This soul-satisfying dinner winner tastes so fresh, no one will guess it’s made in just 20 minutes using supermarket chicken and canned soup.

Serving Size:


Active Time:

20 min.

Total Time:

30 min.


  • 1 Tbs. olive oil
  • 1 onion, chopped
  • ¾ cup frozen corn, thawed
  • 1 Tbs. ground cumin
  • 1 clove garlic, minced
  • 2 (19 oz.) cans hearty tomato soup, such as Progresso
  • 2 cups chopped cooked chicken
  • ¾ cup rinsed drained black beans
  • 2 Tbs. lime juice
  • 1 avocado, pitted, peeled and diced
  • 12 tortilla chips, coarsely broken, or more to taste
  • Cilantro leaves


  1. In large pot, heat oil over medium-low heat. Add onions, corn and cumin; cook, stirring occasionally, until onions are softened, 5–7 min.
  2. Add garlic; cook 30 sec. Add soup, 1 cup water, chicken, beans and lime juice; bring to a boil. Reduce heat to medium-low; simmer until heated through and flavors blend, 10 min. Garnish with avocado, chips and cilantro.

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