Chicken Tortilla Soup in a Flash
Get a comforting and flavorful dinner on the table in record time with this "Chicken Tortilla Soup in a Flash" recipe—perfect for busy weeknights! This quick and hearty soup combines tender cooked shredded chicken, bold spices like cumin and chili powder, and pantry staples like black beans, diced tomatoes with green chilies, and frozen corn for a satisfying meal bursting with Tex-Mex flavors. With just 10 minutes of prep time and a total cook time of 20 minutes, this recipe delivers big, zesty taste with minimal effort. Serve it with crunchy corn tortilla chips, creamy avocado, shredded cheese, and a squeeze of fresh lime for a customizable finishing touch. Whether you're feeding a crowd or meal-prepping for the week, this easy chicken tortilla soup is a one-pot wonder that's sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 6 cups chicken broth
- 1 15 oz can diced tomatoes with green chilies (e.g., Rotel)
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 cups corn tortilla chips
- 1 whole lime, cut into wedges (optional)
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 1 whole avocado, diced (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground cumin, chili powder, paprika, salt, and black pepper. Stir to coat the onion and garlic with the spices.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and frozen corn. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the cooked shredded chicken and simmer for 10-12 minutes to allow the flavors to meld.
Adjust seasoning with additional salt and pepper, if needed.
Serve hot, topped with crushed tortilla chips, shredded cheese, diced avocado, and a sprinkle of fresh cilantro, if desired. Add a lime wedge on the side for squeezing.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
