Quick + Easy 30-Minute Chicken Tortilla Soup
A spicy, flavorful, 30-minute chicken tortilla soup made with fire roasted tomatoes, shredded chicken breast, black beans, corn, avocado and spices!
Servings: 4 servings
Calories: 305kcal
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can fire roasted tomatoes* 28 ounces
- 3 cups low sodium chicken stock
- 1 can black beans (15 ounces) drained and rinsed
- 1 can whole kernel corn (15 ounces) drained and rinsed
- 1 cup cooked chicken shredded
- Jalapeño sliced
- Colby cheese shredded
- Avocado cubed
- Green onions sliced
- Tortilla strips
- Cilantro chopped
- Lime wedges
Instructions
- In a large pot, add oil, onion and garlic. Sauté over medium heat until onions and garlic are translucent and fragrant. Add oregano, cumin, tomatoes, and chicken stock. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
- If you like soups that are more on the chunky side, skip this step. Place the pot away from the stove and place a hand blender inside the pot to blend all the ingredients until desired consistency. You can also transfer the soup to a high-speed blender and blend that way too.
- Once you the soup is blended and in the pot, add the black beans, corn, and shredded chicken. Simmer for another 10 minutes.
- Ladle soup into bowls. Top with jalapeño slices, shredded Colby cheese, cubed avocado, green onions, tortilla strips, cilantro and don’t forget that squeeze of lime. Enjoy!
Notes
*You can also use a can of regular diced tomatoes and add cayenne powder to taste.
Nutritional facts are an estimate.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 31g | Protein: 18g | Fat: 12g | Saturated Fat: 2.1g | Cholesterol: 29mg | Sodium: 460mg | Potassium: 476mg | Fiber: 8.2g | Sugar: 5g | Calcium: 40mg | Iron: 3.1mg