Easy 30-Minute Homemade Chicken Tortilla Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 tablespoon lime juice
- 1 teaspoon kosher salt or to taste
- 2 teaspoons cumin
- 2 teaspoons salt or to taste
- 1/4 teaspoon cayenne pepper optional and to taste
- one 15-ounce can black beans drained and rinsed
- 1 large jalapeno pepper (about 4 to 5 inches long), diced included or discard them based on preference)
- 4 garlic cloves peeled and finely minced
- 32 ounces (4 cups) low-sodium chicken broth
- 1/3 cup fresh cilantro leaves finely minced
- sour cream optional for serving
- 1 cup sweet vidalia or yellow onion peeled and diced smallâ (about 1â medium onion)
- 2 cups shredded cooked chicken (use storebought rotisseri or roast or cook your own chicken in a skillet)
- 1 1/2 cups corn (i used frozen straight from the freezer fresh may be substituted)
- diced avocado for serving optional for serving
- shredded cheese optional for serving
- 10 small corn tortillas, cut into 1/4-inch wide strips
- two 14.5-ounce cans diced tomatoes and juice (i u no-salt-added)
- 1 teaspoon smoked paprika (regular paprika may be substitute
- Carbohydrate 0.908549333820444 g
- Cholesterol 0 mg
- Fat 1.48129991737867 g
- Fiber 0.227053335632646 g
- Protein 0.189782000099731 g
- Saturated Fat 0.204396866770024 g
- Serving Size 1 1 cup (6g)
- Sodium 125.744976674683 mg
- Sugar 0.681495998187798 g
- Trans Fat 0.0591651417045024 g
- Calories 17 calories
My Go-To 30-Minute Chicken Tortilla Soup
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That’s why this 30-minute chicken tortilla soup has become a staple in my household. Forget spending hours slaving over a hot stove – this recipe delivers big on flavor without sacrificing precious family time. The slightly spicy broth, tender chicken, and vibrant mix of corn, black beans, and juicy tomatoes are a winning combination. The creamy avocado and crunchy tortilla strips add the perfect finishing touch, transforming a simple weeknight meal into something truly special.
I love how versatile this soup is. On busy nights, I rely on rotisserie chicken to cut down on prep time. But when I have a little extra time, I’ll roast or pan-fry my own chicken for an even deeper, richer flavor. The beauty of this recipe lies in its adaptability. Feel free to adjust the spice level to your preference – adding a pinch of cayenne pepper for extra heat or omitting it entirely for a milder taste. Similarly, the garnishes are completely customizable. Some nights, I’ll top my soup with a dollop of sour cream and shredded cheese, while other times, a simple sprinkle of fresh cilantro is all it needs. The options are endless!
This recipe isn’t just about convenience; it’s also about creating heartwarming moments. The aroma of this soup simmering on the stove instantly fills the kitchen with a comforting warmth. The vibrant colors and fresh ingredients make it a visually appealing meal, perfect for sharing with family and friends. And let’s be honest, there’s nothing quite like a bowl of warm, flavorful soup on a chilly evening. It’s the perfect antidote to a long day, providing both nourishment and comfort.
Beyond its deliciousness and ease, this soup is also incredibly practical. The leftovers freeze beautifully, making it an ideal meal prep option for busy weeks. Simply portion the soup into freezer-safe containers and thaw overnight for a quick and easy lunch or dinner on another busy day. And with the colder months approaching, this soup is the perfect addition to my arsenal of go-to recipes for battling colds and flu. A warm bowl of soup often feels like a hug on a cold day and this one is a wonderful source of comfort.
This recipe isn't just a meal; it’s a testament to the power of simple ingredients transformed into something extraordinary. It’s a reminder that even the busiest among us can create delicious, wholesome food without sacrificing time or effort. So, next time you’re looking for a quick and satisfying meal that won't disappoint, give this chicken tortilla soup a try. You won't regret it!
Step-by-step
- Tortilla Strips – Preheat oven to 375F, line a baking sheet with a Silpat or foil, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
- While strips bake, begin making the soup.
- To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Add the cilantro and boil 1 minute.
- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.
