Easy and Fast Tortilla Soup

My Go-To Weeknight Wonder: One-Pot Tortilla Soup

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – a trifecta that often feels impossible to achieve. That’s where this one-pot tortilla soup recipe comes in. It’s my secret weapon for satisfying everyone at the dinner table without spending hours in the kitchen. This recipe is a lifesaver, perfect for those nights when you're juggling work deadlines, school projects, and the never-ending laundry pile. It's surprisingly versatile too; I can easily adapt it based on what I have on hand, making it a staple in our weekly meal rotation.

The beauty of this soup lies in its simplicity. Everything cooks together in one pot, minimizing cleanup and maximizing flavor. The vibrant colors of the peppers and onions, combined with the rich aroma of the simmering broth, create a truly inviting dish. It’s comforting, flavorful, and easily customizable to your family's preferences. Whether you prefer a mild or a fiery kick, you can easily adjust the level of spice with your choice of salsa. I personally love a good, fiery salsa to add a little zing to my evening, but my kids prefer a milder version, so I often make two batches with different salsas. The best part? Everyone gets exactly what they want, and cleanup remains a breeze!

Beyond its convenience, this soup is incredibly healthy. Packed with protein from the chicken, fiber from the beans and corn, and plenty of vitamins from the vegetables, it's a nutritious meal that keeps me feeling energized and satisfied throughout the evening. I often find myself sneaking a second bowl, even after a long day of work. And that, my friends, is the ultimate testament to a successful weeknight meal.

The crunchy tortilla strips add a delightful textural contrast to the creamy soup, and the toppings—avocado, sour cream, and fresh cilantro—elevate the dish to another level. It's a fiesta of flavors in every bowl, making it a fun and exciting meal, even for picky eaters. Honestly, this soup is so good, I make it more than once a week! It's the perfect solution for those nights when you want something satisfying, flavorful, and most importantly, quick!

Beyond the Recipe: This recipe is a wonderful starting point for experimentation. Feel free to add other vegetables, such as zucchini or mushrooms, to add more depth and nutrition. Leftovers are also fantastic, making it a great meal-prep option for busy lunches. I often double the recipe and enjoy leftovers for lunch throughout the week!

So, the next time you're looking for a quick, easy, and delicious meal, give this one-pot tortilla soup a try. I guarantee it will become a new family favorite, just like it has for mine.

Step-by-step

• In a large pot cook chicken. (I like to spray the bottom of the pot with a little bit of cooking spray)
• Remove Chicken and chop into cubes (you could shred if you would like but I like it chunky)
• Place back in the pot.
• Add purple onion, peppers, cilantro and garlic.
• Cook until all is softened.
• Add water, stock, beans and corn.
• Add salt and pepper to taste.
• Add salsa. (I use HOT- but if you like mild or medium then use that)
• Slice tortillas in strips and place on a baking sheet.
• Place in 350 degree oven for about 10-15 minutes checking and flipping regularly as you are only drying these out not baking. (Corn may take longer).
• Garnish each bowl with avocados, green onions, cilantro, sour cream, and tortillas.
• Enjoy!