Get ready to transform your dinner routine with the most mouthwatering, quick and easy Chicken Tortilla Soup that will transport your taste buds straight to the heart of Mexico! In just 30 minutes, you'll create a restaurant-quality meal that's packed with zesty flavors, tender chicken, and a perfect balance of textures that will have your family begging for seconds. Whether you're a busy home cook or a culinary novice, this recipe is your ticket to an incredible meal that looks and tastes like it took hours to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado for garnish
Instructions
- Start by gathering all your ingredients on a clean countertop. This includes the cooked chicken, diced tomatoes, corn, black beans, onion, chicken broth, taco seasoning, salt, pepper, tortilla strips, and avocado.
- In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the shredded cooked chicken to the pot, stirring it into the onions. Sauté for an additional 2-3 minutes to heat the chicken through.
- Next, pour in the can of diced tomatoes (with their juice), the drained corn, and the drained and rinsed black beans. Stir everything together to combine the ingredients well.
- Pour in the 4 cups of chicken broth, and then add the tablespoon of taco seasoning. Stir again to ensure the seasoning is evenly distributed throughout the soup.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- While the soup is simmering, taste and season with salt and pepper according to your preference.
- Once the soup is ready, remove it from the heat. Ladle the soup into bowls and top each serving with tortilla strips for a crunchy garnish.
- Slice the avocado and add a few pieces on top of each bowl for added creaminess and flavor.
- Serve the chicken tortilla soup hot and enjoy your delicious, quick, and easy meal!
Tips
- Use pre-cooked rotisserie chicken to save time and add extra flavor
- For a spicier version, add a diced jalapeño when sautéing the onions
- Customize your soup by adding additional toppings like sour cream, cilantro, or shredded cheese
- If you want a thicker soup, mix a tablespoon of cornstarch with cold water and stir in during the last few minutes of cooking
- Make sure to drain and rinse canned beans to reduce sodium content
- For a more intense flavor, toast your taco seasoning in the pot for 30 seconds before adding other ingredients
- Leftover soup can be stored in the refrigerator for up to 3-4 days and often tastes even better the next day
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 65mg
