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Easy Chicken Tortilla Soup

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A vibrant and comforting chicken tortilla soup that comes together in just 30 minutes, packed with flavors and textures.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 4 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
  2. Add minced garlic, cumin, chili powder, and smoked paprika; cook for another minute.
  3. Stir in diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle simmer.
  4. Stir in shredded chicken and heat through for 5-10 minutes.
  5. Season with lime juice, salt, and pepper. Simmer for another 2 minutes.
  6. Ladle into bowls and garnish as desired.

Notes

This soup stores well in the fridge for 3-4 days, or can be frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/easy-chicken-tortilla-soup/

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