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Easy Chicken Tortilla Soup with Rice

Chicken Tortilla Soup prepared and styled for serving on a neutral kitchen table
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An independently written Chicken Tortilla Soup recipe with verified quantities, timing, and practical cues for home cooks.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 32 ounces reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 28 ounces water
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • 4 cups cooked shredded chicken
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup sweet corn kernels
  • 1/3 cup uncooked long-grain brown rice
  • Tortilla strips, shredded cheese, cilantro, and lime wedges, for serving

Instructions

  1. Heat olive oil in a heavy pot over medium heat. Saute onion, garlic, and seeded jalapeno for 2-3 minutes, until the onion begins to turn golden.
  2. Stir in chili powder, cumin, oregano, pepper, and salt for 30 seconds to bloom the spices.
  3. Add broth, crushed tomatoes, water, diced tomatoes with green chiles, chicken, black beans, and corn. Bring to a boil.
  4. Stir in the brown rice, reduce to a steady simmer, and cook about 30 minutes, stirring occasionally, until the rice is tender.
  5. Taste and adjust seasoning. Ladle into bowls and add tortilla strips, cheese, cilantro, and lime at the table.

Notes

  • Removing the jalapeno seeds keeps the soup mild; leave some seeds for more heat.
  • Use the empty 28-ounce tomato can to measure the water.
  • Add tortilla strips at serving so they remain crisp.

Nutrition

Keywords: Chicken Tortilla Soup, Soup Recipes, Dinner Recipes, Cozy Fall Recipes, Easy Soup Recipes, One Pot Meals, Comfort Food

Find it online: https://thekitchenfinesse.com/2026/08/18/chicken-tortilla-soup/