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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 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
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!
*You can also use a can of regular diced tomatoes and add cayenne powder to taste.
Nutritional facts are an estimate.
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