Description
Whip up a comforting and flavorful Chicken Tortilla Soup in just 20 minutes! This one-pot wonder is perfect for a quick, satisfying meal, packed with Southwestern flair.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
- Pour in the chicken broth, add the rinsed black beans, and the undrained diced tomatoes with green chilies. Bring to a simmer.
- Add the shredded cooked chicken and frozen corn. Stir to combine.
- Continue to simmer for 10-15 minutes, allowing the flavors to meld and the soup to heat through.
- Season with salt and pepper to your liking.
- Serve hot, garnished with your favorite toppings like avocado, cilantro, sour cream, lime wedges, and crushed tortilla chips.
Notes
- Using pre-cooked rotisserie chicken makes this recipe even faster!
- Adjust the chili powder and other spices to control the heat level.
- Feel free to add other vegetables like bell peppers or zucchini.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg