Easy Chicken Tortilla Soup: A Homemade 30-Minute Delight
Enjoy a quick and delicious chicken tortilla soup made from scratch in just 30 minutes. Perfect for a weeknight meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup corn, frozen or canned
- salt to taste
- pepper to taste
- 8 corn tortillas, cut into strips
- 1 cup shredded cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft.
- Add minced garlic, cumin, and chili powder; cook for another minute until fragrant.
- Pour in chicken broth, black beans, diced tomatoes, shredded chicken, and corn. Stir and bring to a simmer.
- Season with salt and pepper. Simmer for 10 minutes.
- While the soup is simmering, in a separate skillet, fry tortilla strips until crispy.
- Serve soup hot topped with crispy tortilla strips and shredded cheese.
Notes
- For added flavor, consider garnishing with cilantro or lime juice.
- Serve with avocado slices for a richer taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Easy 30-Minute Homemade Chicken Tortilla Soup