Easy Tortilla Soup
Warm up your weeknight dinners with this vibrant and flavorful Easy Tortilla Soup, a hearty and nourishing one-pot meal perfect for busy schedules. Bursting with classic Tex-Mex flavors, this recipe combines tender shredded chicken, zesty diced tomatoes with green chilies, black beans, and sweet corn, all simmered in a spiced chicken broth infused with cumin, chili powder, and paprika. Ready in just 40 minutes, this quick and easy soup is garnished with homemade crispy tortilla strips, creamy avocado, shredded cheddar cheese, and a fresh squeeze of lime for a restaurant-quality finish. Whether you're feeding a crowd or prepping for leftovers, this comforting soup will be your new go-to for cozy, satisfying meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 15 ounces canned diced tomatoes with green chilies
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
- 6 small tortillas (or equivalent chips) corn tortillas or tortilla chips
- 0.5 cup cheddar cheese, shredded (for garnish, optional)
- 1 avocado, diced (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and frozen corn. Stir to combine.
Add the shredded chicken, ground cumin, chili powder, paprika, salt, and black pepper. Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
While the soup is simmering, prepare the tortilla strips. Slice the corn tortillas into thin strips, then spread them evenly on a baking sheet. Lightly drizzle with olive oil and bake at 375°F (190°C) for 8-10 minutes, or until crispy and golden brown.
Taste the soup and adjust the seasonings if needed. Add chopped cilantro if desired.
Serve the soup hot, topped with crispy tortilla strips, shredded cheese, diced avocado, and a squeeze of lime if using. Enjoy!
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 8255 mg | 359% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 29.1 g | ||
| Protein | 318.1 g | 636% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1205 mg | 93% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6106 mg | 130% | |
*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.
