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Chicken Tortilla Vegetable Soup

Chicken Tortilla Vegetable Soup

Chicken Tortilla Vegetable Soup combines the southwest flavors that you love about chicken tortilla soup combined with healthy, hearty vegetables and spices. Made in one pot with fresh veggies, chicken, and beans.
Course Soup
Cuisine American
Keyword chicken tortilla soup, chicken tortilla vegetable soup, one pot soup recipe, vegetable soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Calories 199kcal
Author Jessica - Together as Family


  • 1 tablespoon olive oil
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 small onion finely chopped
  • 2 cans (14.5 oz each) chicken broth
  • 1 can (14.5 oz) beef broth
  • 1 can (15 oz) petite diced tomatoes do not drain
  • 1 can (15 oz) black beans drained & rinsed
  • 2 cups cooked chicken shredded or chunked
  • 2 cups frozen corn
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt


  • In a large stock pot, over medium-high heat, add the olive oil, carrots, celery, and onion. Cook and stir occasionally, for 6-8 minutes, or until tender.
  • Add the chicken broth, beef broth, tomatoes, black beans, chicken, frozen corn, and all the seasonings into the pot. Mix together. Bring to a boil. Once boiling, reduce heat to low, cover with lid and let it simmer for at least 20 minutes.
    * I always like to simmer it longer. Closer to 30 minutes.
  • Serve with tortilla strips, shredded cheese, and sour cream if wanted.
    Leftovers store really well, covered, for 3-4 days. Perfect for lunches.


How to make the soup spicy? : Use a can of Rotel instead of regular diced tomatoes. Garnish the soup with jalapeños. Add some red pepper flakes in with the other seasonings. 
Broth and Salt : Use whatever broth you prefer. Some may want to use all regular, full salt broth while others prefer the low-sodium. Here is what I do : I use full salt chicken broth for both cans + 1 can of reduced sodium beef broth. I add the 1/2 teaspoon of salt as called for in the recipe. As always, adjust the salt according to tastes. 
Tip : Use baby carrots to make slicing the carrots easy. No need to peel them and they are already small so all you have to do is slice them thin. Try to cut all the veggies the same size, like the size of the beans and corn, that way everything is uniform and there are no large chunks of one veggie in the soup. 
Slow Cooker Option : I have never made this in the slow cooker but I would imagine it would work just fine. I would suggest using fresh chicken breasts if using the slow cooker. Combine all the ingredients (use fresh chicken instead) into the slow cooker. Cook on LOW for 6-7 hours. Take the chicken out and shred it with two forks and then return it to the slow cooker. You would not need the olive oil if making it in the slow cooker. 


Calories: 199kcal | Carbohydrates: 25g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 198mg | Potassium: 496mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2744IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg