Quick Chicken Tortilla Soup

Quick Chicken Tortilla Soup (30 minutes)

This recipe is a perfect weeknight meal that’s both hearty and flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 oz) can diced tomatoes with green chilies (undrained)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup shredded cooked chicken (leftover rotisserie chicken works great!)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Crispy tortilla strips, for serving (see Tips)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth, diced tomatoes with chilies (undrained), black beans, frozen corn, and shredded chicken.
4. Season with chili powder, cumin, paprika (if using), salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes.
5. While the soup simmers, prepare your tortilla strips (see Tips).
6. After simmering, remove the pot from heat and stir in the chopped fresh cilantro.
7. Taste and adjust seasonings as needed.

Tips:

• For crispy tortilla strips: Cut corn tortillas into thin strips. Heat a shallow pan with a thin layer of oil over medium heat. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels.
• Add some kick! If you like things spicy, add a diced jalapeno pepper along with the onions in step 1.
• Customize your soup! Don’t have corn? Use diced green peppers instead. Feel free to add other vegetables like frozen peas or chopped zucchini.
• Leftovers? This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop and add fresh tortilla strips before serving.