Easy 30-Minute Homemade Chicken Tortilla Soup

Name: Easy 30-Minute Homemade Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 10 small corn tortillas, cut into 1/4-inch wide strips; 2 tablespoons olive oil; 1 teaspoon kosher salt, or to taste; 2 tablespoons olive oil; 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion); 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference); 4 garlic cloves, peeled and finely minced; 32 ounces (4 cups) low-sodium chicken broth; two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added); one 15-ounce can black beans, drained and rinsed; 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet); 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted); 1 tablespoon lime juice; 1 tablespoon chili powder; 2 teaspoons cumin; 2 teaspoons salt, or to taste; 1 teaspoon black pepper; 1 teaspoon smoked paprika (regular paprika may be substituted); 1/4 teaspoon cayenne pepper, optional and to taste; 1/3 cup fresh cilantro leaves, finely minced; diced avocado for serving, optional for serving; shredded cheese, optional for serving; sour cream, optional for serving

11 steps

Prep:10minCook:20min

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Updated at: Thu, 17 Aug 2023 12:14:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories615.3 kcal (31%)

Total Fat23 g (33%)

Carbs69.9 g (27%)

Sugars9.5 g (11%)

Protein33 g (66%)

Sodium1919.4 mg (96%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

10corn tortillas

small, cut into 1/4 - inch wide strips

2 tablespoonsolive oil

1 teaspoonkosher salt

or to taste

2 tablespoonsolive oil

1 cupvidalia onion

sweet, or yellow, peeled and diced small, medium

1jalapeno pepper

large, about 4 to 5 inches long, diced very small, the seeds are where the heat is concentrated, included or discard them based on preference

4garlic cloves

peeled and finely minced

32 ounceslow-sodium chicken broth

2 x 14.5 ouncecans diced tomatoes and juice

i used petite diced, no - salt - added

1 x 15 ouncecan black beans

drained and rinsed

2 cupscooked chicken

shredded, use storebought rotisserie chicken to save time, or roast or cook your own chicken in a skillet

1 ½ cupscorn

i used frozen straight from the freezer, fresh may be substituted

1 tablespoonlime juice

1 tablespoonchili powder

2 teaspoonscumin

2 teaspoonssalt

or to taste

1 teaspoonblack pepper

1 teaspoonsmoked paprika

regular paprika may be substituted

¼ teaspooncayenne pepper

optional and to taste

⅓ cupfresh cilantro leaves

finely minced

avocado

diced, for serving, optional for serving

Instructions

Step 1

Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.

Baking sheet

Foil

OvenPreheat

Step 2

Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.

OvenHeat

Step 3

While strips bake, begin making the soup.

Step 4

To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

Step 5

Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

CooktopHeat

Step 6

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

CooktopHeat

Step 7

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.

Step 8

Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

CooktopHeat

Step 9

Add the cilantro and boil 1 minute.

Step 10

Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

Step 11

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.