Ugh, weeknights. Am I right? Sometimes all I want is a big bowl of something warm and comforting, but who has time to spend hours in the kitchen? That’s where my Easy 30-Minute Homemade Chicken Tortilla Soup comes to the rescue! Seriously, this stuff is a lifesaver.
I remember the first time I made this. I was so skeptical – could a *homemade* soup *really* be ready in just 30 minutes? But trust me, it’s totally doable! I threw it together after a particularly crazy day at work, and wow, it was amazing. Now, it’s a regular in our rotation. It’s quick, it’s easy, and it tastes like you spent all day simmering it. What’s not to love?
Why You’ll Love This Easy 30-Minute Homemade Chicken Tortilla Soup
Quick and Easy Weeknight Meal
Seriously, who *doesn’t* need a dinner that’s ready in a flash? This soup is your answer! From start to finish, you’re looking at just 30 minutes. Perfect for those crazy weeknights when time is tight.
Packed with Flavor
Don’t let the speed fool you – this soup is bursting with flavor! All those spices, the juicy tomatoes, the kick from the jalapeno… it’s a party in your mouth, I swear!
Customizable to Your Taste
My favorite part? You can totally make this soup your own. Load it up with your favorite toppings – avocado, cheese, sour cream, cilantro… the possibilities are endless! And if you like it spicy, just add a little extra cayenne pepper. Boom!
Healthy and Satisfying
This isn’t just a quick fix; it’s good for you too! You’ve got protein from the chicken and fiber from the beans, so it’ll actually keep you full and happy. A win-win, if you ask me!
Ingredients for Your Easy 30-Minute Homemade Chicken Tortilla Soup
Essential Components
Okay, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Easy 30-Minute Homemade Chicken Tortilla Soup. Don’t worry, it’s mostly stuff you probably already have!
- 10 small corn tortillas, cut into 1/4-inch wide strips. (Trust me, the corn tortillas make all the difference!)
- 2 tablespoons olive oil (plus more for the tortilla strips!)
- 1 teaspoon kosher salt, or to taste (I always start with a little less and add more at the end)
- 1 cup diced sweet Vidalia or yellow onion (about 1 medium onion – I prefer Vidalia for the sweetness!)
- 1 large jalapeno pepper, diced very small (about 4 to 5 inches long – remove the seeds if you’re spice-averse!)
- 4 garlic cloves, peeled and finely minced (Don’t skimp on the garlic!)
- 32 ounces low-sodium chicken broth (more on why low-sodium later!)
- two 14.5-ounce cans diced tomatoes and juice (no need to drain ’em!)
- one 15-ounce can black beans, drained and rinsed (Rinsing is key to get rid of that extra… stuff)
- 2 cups shredded cooked chicken (rotisserie chicken is your friend here!)
- 1 1/2 cups corn (frozen, canned, or fresh – whatever you’ve got!)
- 1 tablespoon lime juice, plus more to taste if desired (freshly squeezed, of course!)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (this adds such a nice depth of flavor!)
- 1/4 teaspoon cayenne pepper, optional and to taste (for that extra kick!)
- 1/3 cup fresh cilantro leaves, finely minced, or to taste (Can’t skip the cilantro!)
- diced avocado for serving, optional for serving (because who doesn’t love avocado?)
- shredded cheese, optional for serving (cheddar, Monterey Jack, whatever floats your boat!)
- sour cream, optional for serving (or Greek yogurt for a healthier twist!)
How to Make Easy 30-Minute Homemade Chicken Tortilla Soup: Step-by-Step Instructions
Preparing the Tortilla Strips
First things first, let’s get those tortilla strips nice and crispy! Preheat your oven to 375F. While it’s heating up, line a baking sheet with a Silpat or foil (makes cleanup a breeze!). Now, loosely scatter your tortilla strips on the sheet, drizzle with olive oil, sprinkle with kosher salt, and toss ’em with your hands to make sure they’re evenly coated. Bake for about 15 to 18 minutes, or until they’re crisp and lightly golden brown. Keep an eye on them – they can burn quickly! Set aside when they’re done. They’ll add the *perfect* crunch to your soup.
Sautéing the Vegetables
Okay, soup time! Grab your large Dutch oven or stockpot, add 2 tablespoons of olive oil, and heat it over medium-high heat. Once it’s warm, toss in your diced onion and jalapeno. Sauté for about 5 minutes, or until they start to soften. Stir it around every now and then. Next, add the minced garlic and sauté for another 1 to 2 minutes. The smell will be amazing, I promise!
Simmering the Soup
Now for the good stuff! Add the chicken broth, diced tomatoes and juice, black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper (if you’re using it) to the pot. Bring it all to a boil, then let it simmer gently for about 5 to 7 minutes. If the liquid level looks low, or if you like a brothier soup, add 1 to 2 cups of water. Don’t worry, you can always adjust the seasoning later!
Final Touches and Serving
Stir in the cilantro and let it boil for just 1 minute. Now, taste the soup and add more salt if needed. This is where you can really make it your own! Maybe it needs a little more lime juice? A pinch more cumin? Trust your taste buds! Ladle the soup into bowls, top with those crispy tortilla strips (as many as your heart desires!), and optionally garnish with avocado, cheese, and/or sour cream. Serve immediately and enjoy! You did it!
Tips for the Best Easy 30-Minute Homemade Chicken Tortilla Soup
Choosing the Right Chicken Broth
Okay, listen up, because this is important! I always, *always* go for low-sodium chicken broth. Why? Because it gives you way more control over the saltiness of the soup. You can always add more salt, but you can’t take it away! Trust me on this one.
Adjusting the Spice Level
Spice it up… or not! That’s the beauty of this soup. If you’re not a fan of heat, remove the seeds from the jalapeno before dicing it. And go easy on the cayenne pepper – a little goes a long way! On the other hand, if you’re a chili-head like me, add an extra pinch (or two!).
Don’t Overcook the Chicken
This is key! Since we’re using pre-cooked chicken, you don’t want to overcook it and end up with dry, rubbery pieces. Just toss it in during the last few minutes of simmering to heat it through. Nobody wants dry chicken in their tortilla soup!
Variations on This Easy 30-Minute Homemade Chicken Tortilla Soup
If you’re looking for another variation, try this creamy chicken tortilla soup.
Vegetarian Option
Okay, so maybe you’re not a chicken person, or you’re trying to cut back on meat. No problem! This soup is super easy to make vegetarian. Just skip the chicken and add more beans! Another can of black beans, or even some pinto beans, would be delicious. You could also throw in some extra veggies – more on that in a sec!
Different Protein Choices
Chicken is classic, but who says you have to stick to the rules? Shredded turkey works just as well, especially if you’ve got leftovers from Thanksgiving (yum!). Or, if you’re feeling fancy, you could even use some shredded pork. Rotisserie chicken is *always* a winner, though. That’s my go-to, honestly.
Add Different Vegetables
Want to sneak in some extra veggies? Go for it! Diced bell peppers (any color!), zucchini, or squash would all be fantastic in this soup. Just toss them in with the onions and jalapenos at the beginning. Get creative! It’s your soup, after all!
Serving Suggestions for Your Easy 30-Minute Homemade Chicken Tortilla Soup
Side Dishes
Okay, so you’ve got your amazing Easy 30-Minute Homemade Chicken Tortilla Soup ready to go… but what should you serve with it? A simple side salad is always a good choice – something light and refreshing. Or, if you’re feeling a little more ambitious, cornbread is *always* a crowd-pleaser! And Mexican rice? Yes, please!
Topping Ideas
This is where the fun *really* begins! Load up your soup with all your favorite toppings! Diced avocado is a must, in my book. A dollop of sour cream adds a nice tanginess. Shredded cheese? Of course! And don’t forget the fresh cilantro! Seriously, the possibilities are endless. Get creative and make it your own!
Storing and Reheating Your Easy 30-Minute Homemade Chicken Tortilla Soup
How to Store Leftover Soup
Okay, so you made a big batch of this amazing Easy 30-Minute Homemade Chicken Tortilla Soup (good for you!) and you’ve got leftovers. No problem! Just let the soup cool down a bit, then transfer it to an airtight container. It’ll keep in the fridge for about 5 to 7 days. Or, if you want to store it for longer, you can freeze it for up to 3-4 months. Just make sure to use a freezer-safe container!
Reheating Instructions
Ready for round two? You can reheat this soup on the stovetop or in the microwave – whatever’s easiest for you! If you’re using the stovetop, just heat it over medium heat, stirring occasionally, until it’s warmed through. If you’re microwaving it, nuke it for 30-60 seconds, or as needed. Just be careful, it can get *really* hot! And don’t forget those toppings!
Frequently Asked Questions About Easy 30-Minute Homemade Chicken Tortilla Soup
Can I make this soup ahead of time?
Absolutely! In fact, I think it tastes even BETTER the next day. The flavors really have a chance to meld together. So yeah, go ahead and make it a day or two in advance. Just store it in the fridge in an airtight container, and you’re good to go!
Can I freeze this soup?
Yep! This soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep in the freezer for up to 3-4 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat. Easy peasy!
Can I use rotisserie chicken?
Oh my gosh, YES! Rotisserie chicken is my secret weapon for this soup. It’s such a time-saver! Plus, it adds tons of flavor. So, if you’re short on time (and who isn’t?), definitely grab a rotisserie chicken. You won’t regret it!
How can I make this soup spicier?
Okay, spice lovers, this one’s for you! If you want to kick up the heat, add more jalapeno! And don’t remove the seeds! You can also add a pinch (or two!) of cayenne pepper. Start with a little and taste as you go, because that stuff is potent! You can always add more, but you can’t take it away, right?
Nutritional Information
Disclaimer
Okay, so here’s the deal: the nutritional info below is just an estimate. It can totally change depending on the brands you use and how generous you are with those toppings! So, take it with a grain of salt (pun intended!). I’m just giving you a general idea, okay?
Enjoy Your Easy 30-Minute Homemade Chicken Tortilla Soup!
Alright, time to dig in! I hope you love this Easy 30-Minute Homemade Chicken Tortilla Soup as much as I do! If you try it, please leave a comment and rate the recipe! And don’t forget to share it with your friends on social media!
Print
Easy 30-Minute Homemade Chicken Tortilla Soup: Divine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Easy and flavorful chicken tortilla soup ready in 30 minutes. Perfect for a quick and satisfying meal.
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
- 4 garlic cloves, peeled and finely minced
- 32 ounces low-sodium chicken broth
- two 14.5-ounce cans diced tomatoes and juice
- one 15-ounce can black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 1/2 cups corn
- 1 tablespoon lime juice, plus more to taste if desired
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1/3 cup fresh cilantro leaves, finely minced, or to taste
- diced avocado for serving, optional for serving
- shredded cheese, optional for serving
- sour cream, optional for serving
Instructions
- Preheat oven to 375F and line a baking sheet with a Silpat or foil.
- 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.
- To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- 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.
- 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.
- Add the cilantro and boil 1 minute.
- Taste soup and add salt to taste. Make any necessary seasoning adjustments.
- Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Notes
- Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 3-4 months. Reheat in the microwave for 30-60 seconds, or as needed.
- Extra tortilla strips will keep in airtight at room temp for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
