There’s just something so right about a big bowl of soup on a busy weeknight, isn’t there? Especially when it’s easy to throw together and warms you right down to your toes. That’s exactly why I’m obsessed with this Easy Chicken Tortilla Soup Recipe! It’s total comfort food, but without all the fuss. Seriously, from prep to table in under an hour? Yes, please!
My family? They go absolutely bonkers for this stuff. Even my picky eater (you know the type!) asks for seconds. I think it’s the crispy tortilla strips on top that win him over, but I know it’s the amazing flavor of this Easy Chicken Tortilla Soup Recipe that keeps them coming back. So, let’s get cooking!
Why You’ll Love This Easy Chicken Tortilla Soup Recipe
Okay, so why is this soup about to become your new favorite? Let me break it down:
Quick and Easy Weeknight Meal
Seriously, who has hours to spend making dinner during the week? Not me! This Easy Chicken Tortilla Soup Recipe is ready in under an hour. That’s faster than takeout!
Packed with Flavor
This isn’t some bland, boring soup. We’re talking a party in your mouth! The chili powder, cumin, tender chicken, and all those veggies create a flavor explosion you won’t believe. For more information on the health benefits of these spices, you can check out this resource on herbs and spices.
Customizable to Your Liking
This is where the fun begins! Want it spicier? Add some cayenne! Got picky eaters? Leave off the avocado. My favorite part is loading it up with toppings – tortilla strips, cheese, sour cream…the sky’s the limit!
Ingredients for the Easy Chicken Tortilla Soup Recipe
Alright, let’s gather our goodies! Here’s what you’ll need for this ridiculously delicious Easy Chicken Tortilla Soup Recipe. Don’t worry if you’re missing something – I’ll give you some swap-out ideas later. But for now, let’s aim for this:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped (yellow or white works!)
- 2 cloves garlic, minced (or more, if you’re a garlic fiend like me!)
- 1 bell pepper, chopped (any color you like!)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel – gives it a kick!)
- 6 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For Topping: Tortilla strips, avocado, sour cream, and shredded cheese (cheddar or Monterey Jack are my go-to’s!)
How to Make This Easy Chicken Tortilla Soup Recipe
Okay, here’s where the magic happens! This Easy Chicken Tortilla Soup Recipe is seriously simple, I promise. Just follow these steps, and you’ll have a delicious, comforting meal on the table in no time!
Preparing the Chicken
First, grab those chicken breasts. Pop ’em in your pot with a little olive oil over medium heat. Cook ’em until they’re browned on all sides – don’t worry about cooking them all the way through just yet. Once they’re nicely browned, take them out and shred them with two forks. Easy peasy! (Psst… wanna shortcut? Rotisserie chicken is your friend here! Just shred it up and skip this step.)
Sautéing the Vegetables
Now, toss that chopped onion, minced garlic (don’t be shy!), and bell pepper into the same pot. Cook ’em until they’re soft and fragrant – about 5 minutes. This step builds a *ton* of flavor, so don’t skip it!
Combining the Ingredients
Time to load up the flavor train! Stir in those black beans, corn, and diced tomatoes and green chilies (I love the Rotel brand for a little extra zing!). Give it a good stir to combine everything.
Simmering the Soup
Pour in that glorious chicken broth! Then, sprinkle in the chili powder and cumin. Bring the whole shebang to a boil, then turn down the heat and let it simmer for about 15 minutes. This lets all those flavors meld together and get happy.
Adding the Chicken Back In
Return that shredded chicken to the pot and stir it in. Let it heat through for a few minutes. Make sure it’s nice and warm!
Serving and Topping
Alright, grab your favorite bowls! Ladle in that amazing Easy Chicken Tortilla Soup Recipe and pile on the toppings! I’m talking tortilla strips (the crunchy kind!), creamy avocado, a dollop of sour cream, and a generous sprinkle of shredded cheese. Boom! Dinner is served!
Tips for the Best Easy Chicken Tortilla Soup Recipe
Want to take your Easy Chicken Tortilla Soup Recipe from “good” to “OMG AMAZING!”? Here are a few little tricks I’ve learned along the way. Trust me, they make a difference!
First, taste as you go! Don’t be afraid to add a little extra chili powder or cumin to suit your taste. Also, fresh ingredients make a world of difference! If you can swing it, use a fresh bell pepper and onion instead of frozen or dried. And guess what? This soup is even BETTER the next day, so feel free to make it ahead of time. The flavors just keep getting richer!
Ingredient Notes and Substitutions for Your Easy Chicken Tortilla Soup Recipe
Okay, let’s talk swaps! This Easy Chicken Tortilla Soup Recipe is super flexible, so don’t stress if you don’t have *exactly* what’s listed. For beans, pinto or kidney work great instead of black. Don’t like bell peppers? Celery adds a nice flavor! Chicken broth is my go-to, but veggie broth is a fantastic sub. And hey, if you’re feeling wild, a dash of smoked paprika gives it a smoky kick. Just have fun with it!
Frequently Asked Questions About Easy Chicken Tortilla Soup Recipe
Got questions? I got answers! Here are a few things folks often wonder about this Easy Chicken Tortilla Soup Recipe:
Can I make this Easy Chicken Tortilla Soup Recipe in a slow cooker?
Absolutely! Slow cookers are my best friend! Just toss everything (except the toppings, duh!) into your slow cooker, cook on low for 6-8 hours, shred the chicken, and then boom! Dinner’s ready! You might need to add a little extra broth if it gets too thick. For more slow cooker tips, check out Food Network’s slow cooker tips.
Can I freeze Easy Chicken Tortilla Soup Recipe?
You betcha! This soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. Easy peasy!
How can I make this Easy Chicken Tortilla Soup Recipe spicier?
Ooh, you like it hot! I get it! A pinch of cayenne pepper is my go-to for adding some serious heat. You could also stir in a dash of your favorite hot sauce or use a hotter variety of diced tomatoes and green chilies. Just add a little at a time and taste as you go until it’s just right for you!
Disclaimer for Easy Chicken Tortilla Soup Recipe Nutrition
Okay, quick note! Just so you know, the nutrition info for this Easy Chicken Tortilla Soup Recipe is just an estimate. It can totally change based on the brands and ingredients you use, so don’t take it as gospel!
Enjoy Your Easy Chicken Tortilla Soup!
Well, there you have it! I hope you love this Easy Chicken Tortilla Soup Recipe as much as my family does. Don’t forget to leave a comment and rating below – and share your soup creations with me on social media! Happy cooking!
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Devour 30-Minute Easy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This easy chicken tortilla soup is a flavorful and comforting meal perfect for any night. It’s packed with chicken, vegetables, and topped with crispy tortilla strips.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies
- 6 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips, for topping
- Avocado, for topping
- Sour cream, for topping
- Shredded cheese, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides.
- Remove chicken from pot and shred with two forks.
- Add onion, garlic, and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in black beans, corn, and diced tomatoes and green chilies.
- Pour in chicken broth and add chili powder and cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Return shredded chicken to the pot and heat through. Season with salt and pepper to taste.
- Serve hot, topped with tortilla strips, avocado, sour cream, and shredded cheese.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can use rotisserie chicken to save time.
- Adjust the amount of chicken broth to your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
