Chicken Tortilla Soup V

Made  times
Creative Caterer 2

Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.

Modified from: Chicken Tortilla Soup V

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes (just chop chicken breasts if using rotisserie style). Add the garlic and cumin and mix well. Then add the broth, corn, black beans, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.


Great tasting, easy soup. I made it even easier by using rotisserrie chicken. Also added black beans. Could use a little cilantro too.