Tortilla Soup

Tortilla Soup

I have to give complete credit for this tortilla soup recipe to my friend, Meredith! Perfected in Yampa, Colorado … This recipe is really hard to mess up. It tastes really, really good on a cold, rainy (or snowy!) day. Every time I cook this, I think I am going to have leftovers … but I never do.

I try to keep all of these canned ingredients in my pantry because they are so versatile – canned black beans, diced tomatoes and chilis, corn, chicken broth, chopped chilis … some beer. You know, the essentials.

Tortilla Soup
Tortilla Soup With Spicy Pepper Sauce On Top

Tortilla soup is perfect if you have leftover chicken. I love to use the meat leftover from baking a whole chicken on a Sunday. My dad likes to use this recipe for leftover turkey after Thanksgiving. It totally works!

This recipe calls for half of a beer. One half in the soup, the other half is your payment for making such an awesome meal.

Gluten free beer for tortilla soup
Gluten free beer for tortilla soup

Sometimes people are confused that this recipe is called Tortilla Soup but it doesn’t actually have any tortillas in it. The tortillas are the secret ingredient! In your bowl, layer tortillas and shredded cheese and then ladle your hot tortilla soup over the chips and cheese. As you eat, you break up the tortilla chips in the bottom of your bowl and have amazing gooey cheesy bites at every turn. Delicious.

Tortilla soup ... ready to cook
Tortilla soup … ready to cook

Tortilla Soup

This tortilla soup is a kid AND adult favorite! A perfect use for leftover chicken. 

Course Dinner
Cuisine soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 269 kcal
Author Erin Brighton


  • 2 onions sliced
  • 2 tbsp butter
  • 2 c chicken chopped
  • 4 cloves garlic sliced
  • 1 carton chicken broth
  • 1 can tomatoes and chilis
  • 1 can chopped chilis
  • 1 can black beans
  • 1 can corn
  • 1/2 bottle beer
  • 1 handful white rice
  • Tortilla chips
  • Shredded Cheese


  1. Slice 2 large onions and saute in butter.

  2. Add diced chicken breast.

  3. Add 3 or 4 cloves chopped garlic.

  4. Stir in 2 cans chicken broth, 1 can tomatoes and chilies, 2 sm. cans chopped mild chilies, 1/2 bottle beer, 1 can black beans, 1 can corn, handful rice.

  5. Season with coriander and cumin (optional). 

  6. Cook covered over low heat until rice is done (30 - 45 minutes).

  7. Serve over tortilla chips and shredded jalapeno jack cheese. Enjoy!

Tortilla Soup
Tortilla Soup

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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