5 from 117 votes
30 Minute Chicken Tortilla Soup
30 Minute Chicken Tortilla Soup is a hearty, spiced broth loaded with shredded chicken, tomato sauce, black beans, corn, green chiles, and fresh vegetables. It features warm chili powder, cumin, and paprika flavors with fresh lime juice and cilantro added at the end for brightness. Topped with crunchy tortilla strips, diced avocado, shredded cheese, and sour cream, this soup delivers a satisfying, layered texture and flavor in a quick preparation.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
516 kcal
Course:
Main Course, Soup
Cuisine:
American, Tex-Mex
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 516
% 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.