One Pan, 30 Minute Chicken Tortilla Soup
This 30 Minute Chicken Tortilla Soup is loaded with shredded chicken, black beans, corn, tomatoes, and warm spices, then finished with fresh cilantro and lime for an easy, flavor-packed dinner.
Servings: 6
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!
NOTE: Taste can vary based on types of spices used, tomatoes used, chicken used, etc. Season to your liking.
Nutrition
Calories: 147kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1097mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg