Easy Chicken Tortilla Soup
Cozy Up with a Bowl of Easy Chicken Tortilla Soup!
Is there anything more comforting than a warm, flavorful soup on a chilly evening? This Easy Chicken Tortilla Soup is a guaranteed crowd-pleaser – packed with savory chicken, hearty beans and corn, and a touch of Southwestern spice. Best of all, it comes together in just 45 minutes, making it perfect for busy weeknights or a relaxed weekend meal.
We’ve designed this recipe to be incredibly simple, using readily available ingredients. Forget complicated steps and long simmering times! This soup is all about maximum flavor with minimal effort. The combination of cumin and chili powder creates a delicious, authentic taste that will transport you straight to the Southwest.
What makes this Chicken Tortilla Soup so special?
- Quick & Easy: Ready in under an hour!
- Flavorful: A perfect blend of spices and hearty ingredients.
- Versatile: Great for lunch or dinner.
- Customizable: Add your favorite toppings like avocado, cheese, or a squeeze of lime.
Serving Suggestions:
Serve this soup with a dollop of sour cream, a sprinkle of fresh cilantro, and plenty of crunchy tortilla strips. For an extra touch, consider adding a side of warm cornbread or a fresh avocado salad.
Frequently Asked Questions:
Q: Can I use pre-cooked rotisserie chicken?
A: Absolutely! Rotisserie chicken is a fantastic shortcut and adds even more flavor. Just shred about a pound of chicken and add it in during the last step.
Q: Can I make this soup spicier?
A: Yes! Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup while it’s simmering. You could also use a spicier chili powder.
Q: Can I freeze this soup?
A: Yes, but the tortilla strips will get soggy. It’s best to freeze the soup without the tortilla strips and add them when you reheat it.
Q: What kind of beans can I use?
A: Black beans are traditional, but you can also use pinto beans or a combination of both.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onion and garlic as directed, then transfer all ingredients (except tortilla strips, sour cream, and cilantro) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before adding it in during the last 30 minutes of cooking.
We hope you enjoy this delicious and easy Chicken Tortilla Soup! It’s a recipe you’ll come back to again and again.
Easy Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 14.5 ounce diced tomatoes, undrained
- 1 15 ounce black beans, rinsed and drained
- 1 15 ounce corn, drained
- 1 pound cooked chicken, shredded
- 1/2 cup tortilla strips
- 1/4 cup sour cream
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, and chili powder and cook for 1 minute more.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in black beans and corn. Simmer for 5 minutes more.
- Add shredded chicken and heat through.
- Serve with tortilla strips, sour cream, and cilantro.
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