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One Pan, 30 Minute Chicken Tortilla Soup
This One Pan, 30 Minute Chicken Tortilla Soup is one of those dinners that tastes like it’s been simmering all day, but comes together in just 30 minutes. It’s loaded with tender chicken, black beans, corn, tomatoes, and plenty of bold, cozy flavor—and of course, the toppings might just be the best part.
This is the kind of soup I make on busy weeknights when I want something warm and comforting but absolutely do not have time for a complicated dinner. My family can load up their own bowls with tortilla strips, cheese, avocado, or sour cream, and I love that everything comes together in one pot with ingredients I usually already have in my pantry.
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Equipment
- 1 Dutch oven or large soup pot
Ingredients
- 2 tbsp olive oil
- 1 white/yellow onion diced small
- 1 jalapeno diced small, omit seeds for less spice
- 4 garlic cloves minced
- 4 cups chicken broth
- 1 28 oz can crushed tomatoes
- 2 cups cooked, shredded chicken rotisserie is great
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can corn drained
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp chicken bouillon powder
- 1 tsp salt more to taste
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
Optional toppings
- Avocado
- Tortilla strips
- Sour Cream
- Cheese
Instructions
- In a large stock pot/Dutch oven, heat olive oil on medium-high heat. Add onions, jalapeño and garlic and saute until softened (about 5 minutes).
- Add chicken broth, crushed tomatoes, cooked chicken, beans, corn, chili powder, cumin, chicken bouillon powder and salt and bring to a boil.
- Once it’s boiling, partially cover it and allow it to boil gently on medium-low heat for about 15 minutes.
- After 15 minutes, add cilantro and lime juice and mix.
- Taste for salt and add more if needed, along with more spices, if needed.
- Top with preferred, optional toppings and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- This soup is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Keep the tortilla strips and other toppings separate until serving so they stay fresh and crunchy.
- Don’t skip the lime at the end. That little squeeze of fresh lime juice wakes up all the flavors and balances the richness of the tomatoes and spices. Add it after the soup is finished cooking for the freshest flavor.
- Don’t forget to taste before adding more salt. Between the chicken broth, bouillon powder, canned ingredients, and rotisserie chicken, the salt level can vary quite a bit. Let everything simmer together first, then taste and adjust the salt and seasonings right before serving.
Frequently Asked Questions
How can I make chicken tortilla soup less spicy or more spicy?
Can I use rotisserie chicken for chicken tortilla soup?
Can I make chicken tortilla soup ahead of time?
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We made this and we absolutely loved it. Hearty with great flavors and lots of chicken. This will be in our regular rotation especially this winter.
It doesn’t get easier and more delicious than this! I hope you love it as much as my family did!