An Amazing 30-Minute Chicken Tortilla Soup
A quick and flavorful chicken tortilla soup, perfect for a weeknight meal. This recipe brings the vibrant tastes of Mexico to your table in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop Simmer
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup shredded cooked chicken
- 1/2 cup frozen corn
- Salt and pepper to taste
- Optional toppings: crushed tortilla chips, shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and oregano. Cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Stir in black beans, shredded chicken, and corn.
- Simmer for 10 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For an extra kick, add a pinch of cayenne pepper.
- If you don’t have pre-cooked chicken, you can poach chicken breasts in the broth before adding other ingredients, then shred and return to the pot.
- This soup freezes well, just leave out the tortilla chip toppings until serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg