Easy 30-Minute Homemade Chicken Tortilla Soup
A delicious and satisfying Chicken Tortilla Soup that comes together quickly, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes, with juice
- Salt and pepper to taste
- Tortilla strips
- Avocado, diced (for garnish)
- Lime wedges (for serving)
- Fresh cilantro (for garnish)
Instructions
- Sauté the onion in olive oil over medium heat until soft, about 5 minutes.
- Add the garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Combine the chicken broth, black beans, corn, shredded chicken, and diced tomatoes. Season with salt and pepper.
- Simmer the soup by bringing it to a boil, then reduce heat and cook for about 20 minutes.
- Serve hot, topped with tortilla strips, diced avocado, fresh cilantro, and lime wedges.
Notes
Customize the spice level by adding jalapeños or more chili powder. This soup also freezes well for quick future meals.