Quick Tortilla Soup
Transform dinner time with this flavorful and easy-to-make Quick Tortilla Soup, a hearty one-pot recipe that comes together in just 30 minutes! Bursting with bold Southwestern flavors, this soup combines tender black beans, sweet corn, and vibrant diced tomatoes with aromatic spices like cumin, chili powder, and paprika, all simmered in a savory broth. Customize it with optional shredded chicken for added protein, and top with crispy homemade tortilla strips for irresistible crunch. Garnish with fresh cilantro, creamy avocado slices, and melty cheese to elevate this comforting dish. Perfect for busy weeknights, this quick and satisfying tortilla soup is a crowd-pleaser that turns pantry staples into a zesty, restaurant-worthy meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 pieces garlic cloves, minced
- 6 cups chicken or vegetable broth
- 15 ounces diced tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 cups shredded cooked chicken (optional)
- 4 pieces corn tortillas, cut into strips
- 1 piece lime, juiced
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 piece avocado, sliced (optional, for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken or vegetable broth, diced tomatoes, black beans, and corn.
Stir in the chili powder, cumin, paprika, and salt.
Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
If using, add the shredded cooked chicken and stir to heat through for another 2-3 minutes.
In a separate skillet, lightly toast the tortilla strips over medium heat until crispy, or bake them in the oven at 375°F (190°C) for 8-10 minutes.
Turn off the heat, stir in the juice of one lime, and taste to adjust seasoning if needed.
Serve the soup hot, topped with crispy tortilla strips, and optional garnishes such as cilantro, avocado slices, shredded cheese, or a squeeze of lime.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1294 mg | 28% | |
*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.
