My Chicken Rice and Black Bean Tortilla Soup is a family favorite that is full of flavor and easy enough you can have it on the table in about 30 minutes! | Recipe at
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Chicken, Rice & Beans Tortilla Soup

Author: Brenda Thompson


  • 1/2 cup sliced green onions including tops
  • 1 tablespoon canola or olive oil
  • 6 cups low-sodium chicken broth
  • 1 10 oz. can diced tomatoes with green chilies, undrained
  • 1 4 oz. can chopped green chilies, undrained (or use one small fresh jalapeno, diced)
  • 2 cups chicken or turkey breast cubed (shredded rotisserie chicken works great for this too!
  • 1 14.5 oz can black beans drained and rinsed
  • 1 cup fresh or frozen corn kernels uncooked
  • 2 cups rice uncooked (white converted or brown works best)
  • 2 cups water
  • 1 tablespoons lime juice
  • Tortilla chips
  • 2 cups low-fat part skim mozzarella cheese, shredded
  • Sliced avocados optional
  • Salt and pepper to taste.


  • In Dutch oven or large saucepan, sauté onion in oil over medium heat. Add chicken broth, tomatoes with green chilies, chopped green chilies, chicken or turkey breast, beans, corn and rice. Cover and simmer for 20 minutes. Stir in lime juice. Just before serving, pour into soup bowls; top with tortilla chips and shredded mozzarella cheese and optional avocado. Makes 4-6 servings.