Chicken Tortilla Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
This substantial Mexican-inspired soup takes only 30 minutes to make. A great choice for a busy weeknight!
Servings: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups reduced-sodium chicken broth or more as needed to reach desired consistency (I used 3 cups)
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can corn, drained or 1-1-2 cups frozen corn
  • 1 7 ounce can diced green chiles
  • 2-1/2 cups shredded rotisserie chicken
  • 1/4 cup chopped fresh cilantro
Optional Toppings:
  • Crushed tortilla chips
  • Sliced olives
  • Sliced green onions
  • Diced fresh tomatoes
  • Diced avocado
  • Shredded cheese
  • Cilantro
Instructions
  1. Heat the olive oil in a medium saute pan over medium-high heat. Add the diced onion and saute for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sauteing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
  2. Add the chicken broth and tomatoes and bring to a boil over medium heat. Simmer for 10 minutes.
  3. Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
  4. Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.