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Easy 30-Minute Chicken Tortilla Soup

A close-up of a bowl of rich chicken tortilla soup topped with shredded chicken, cheese, sour cream, cilantro, and tortilla strips.
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Make this bold, flavorful, and satisfying chicken tortilla soup in under 30 minutes using pantry staples and shredded chicken. It is a perfect weeknight comfort meal.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), black beans, and corn. Stir to combine.
  4. Bring the mixture to a simmer. Add the shredded chicken. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to combine.
  5. Taste the soup and add salt and pepper as needed. If you prefer a creamier soup, stir in 1/4 cup of heavy cream or cream cheese during the last 5 minutes of simmering.
  6. Ladle the soup into bowls. Serve immediately with your choice of toppings, such as crispy tortilla strips, cheese, avocado, and a squeeze of lime juice.

Notes

  • For a slow cooker version, combine all ingredients except the tortilla strips and cream (if using) in the crock pot. Cook on low for 6 hours or high for 3 hours. Shred the chicken if necessary, then stir in cream if desired before serving.
  • Prepare your own crispy tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil and salt, and baking at 375°F (190°C) for 8-10 minutes until crisp.
  • This recipe is great for meal planning; leftovers store well for up to 4 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-chicken-tortilla-soup-recipe/