Description
This Easy Chicken Tortilla Soup is a comforting and flavorful dish that comes together quickly, making it perfect for weeknight dinners. Packed with tender chicken, vibrant toppings, and a rich broth, it’s a meal the whole family will love.
Ingredients
Scale
- 1 pre-cooked rotisserie chicken (shredded)
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can undrained diced tomatoes (fire-roasted if possible)
- 1 (15-ounce) can drained and rinsed black beans
- 1 (15-ounce) can drained corn (or 1.5 cups frozen corn)
- 2–3 cups shredded cooked chicken
- 1 chopped yellow onion
- 2 cloves minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- Fresh lime juice
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream or Greek yogurt
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add one chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in two cloves of minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Add two teaspoons of chili powder, one teaspoon of ground cumin, and half a teaspoon of dried oregano to the pot. Stir constantly for about 30 seconds to a minute, allowing the spices to toast and become fragrant.
- Pour in four cups of low-sodium chicken broth and one (28-ounce) can of undrained diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes.
- Stir in one (15-ounce) can of drained and rinsed black beans, one (15-ounce) can of drained corn, and about 2-3 cups of shredded cooked chicken.
- Continue to simmer for another 5-10 minutes, just until the chicken and other ingredients are heated through. Taste the soup and season generously with salt and freshly ground black pepper to your liking.
- Ladle the hot soup into bowls. Top generously with your favorite garnishes such as crispy tortilla strips, diced avocado, fresh cilantro, a dollop of sour cream, and shredded cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For a spicier version, add half a diced jalapeño or serrano pepper. To make it creamy, stir in half a cup of heavy cream during the last 5 minutes of cooking. This soup can easily be made vegetarian by omitting the chicken and using vegetable broth.