30 Minute Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
516 kcal
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Course
Main Course, Soup
30 Minute Chicken Tortilla Soup
Description
This soup starts by sautéing diced onion and red bell pepper with garlic, chili powder, cumin, and paprika, releasing fragrant spices. Adding chicken broth and boneless skinless chicken breasts brings protein and body to the soup. After cooking and shredding the chicken, the soup becomes a rich base for tomato sauce, fire-roasted diced tomatoes, black beans, diced green chiles, and corn, creating a full-bodied stew.
The soup simmers briefly before fresh cilantro and lime juice are stirred in, brightening the flavors and balancing the spice and acidity. Seasoned with salt, it offers a pleasantly bold taste. When served, crunchy tortilla strips add texture contrast, diced avocado adds creaminess, shredded Monterey Jack cheese gives richness, and sour cream adds tang and smooth mouthfeel.
This dish works well as a nutritious, comforting meal on a busy day. For convenience, the ingredients except lime and cilantro can be cooked together in a slow cooker for 3 to 8 hours, with fresh herbs added at the end, giving flexibility for preparation style and timing.
Ingredients
Soup
- 2 tablespoons olive oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 5 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 4 cups chicken broth
- 3 chicken breast boneless skinless
- 1 (15 ounce can) tomato sauce
- 1 (15 ounce can) diced tomatoes fire roasted
- 1 (15 ounce can) black beans
- 1 (7 ounce can) diced green chiles
- 1 1/2 cups corn or use canned, frozen
- 1/2 teaspoon salt
- 1/2 cup cilantro chopped, fresh
- 1/4 cup lime juice
For Serving
- 3 cups tortilla strips or tortilla chips
- 2 medium avocado diced
- 1 cup Monterey jack cheese shredded
- 1/4 cup sour cream
Instructions
- Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
- Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
- Remove cooked chicken from soup, shred with a fork, and return to the pot.
- Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
- Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
Notes
- All ingredients except lime and cilantro can be combined in a slow cooker; cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken after cooking in the slow cooker, then add lime juice and cilantro just before serving for fresh flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 1743mg | 73% |
| Potassium | 1369mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 1685IU | 34% |
| Vitamin C | 68.3mg | 76% |
| Calcium | 245mg | 25% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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