Home » Chicken » 30 Minute Chicken Tortilla Soup

30 Minute Chicken Tortilla Soup

Tortilla soup is a castle favorite. We like it with chicken and like to add lots of chopped things as garnish. It’s almost more of a salad by the time we’re finished. Chopped lettuce, tomatoes, green onions, avocados, shredded. cheese and crushed tortilla chips really can fill a bowl! And a tummy! I’m continually adapting recipes for tortilla soup.

The best part is to make enough soup for 2 or 3 meals. I could eat it every night. But I do space it out so my P.S. doesn’t get annoyed with me.

I always prepare the chicken ahead of time or use leftovers. Even leftover rotisserie chicken works well.

To start the soup I drizzle oil in a small soup pot and sauté the onion and pepper over medium high heat, stirring often,

I add the minced garlic and cook for a minute or so, stirring constantly.  Next I add the seasonings and cook another minute, also stirring constantly.

Now we stir in the green chilies, tomatoes and tomato sauce,

Drain the black beans and add them to the pot along with corn. I used frozen; canned or fresh could also be used.

Stir well and allow the soup to come to a boil. Reduce heat to medium low and let cook for 20 minutes, stirring occasionally.

Stir in chicken, lime juice and cilantro, if using. Serve hot with toppings if your choice. Could a filling soup be any quicker to make? I think not!

30 Minute Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: easy
  • Print

Tortilla Soup in a flash. Even faster if you have leftover cooked chicken!

  • 2 chicken breasts; shredded (I used 4 thighs this time)
  • 2 tablespoons oil
  • 1 onion; diced
  • 1 red bell pepper; diced
  • 5 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 7 oz can green chilies; undrained
  • 15 oz can petite diced tomatoes
  • 15 oz can tomato sauce (I used enchilada sauce)
  • 1 can black beans; drained
  • 1 1/2 cups frozen corn (or 1 can)
  • 1 teaspoon dried cilantro
  • 1/4 cup lime juice
  • garnishes: shredded Monterey jack cheese, shredded lettuce, diced tomato, diced avocado, green onions, sour cream, crished tortilla chips

Drizzle oil into a large pot over medium high heat. Sauté onion and pepper until softened, about 5 minutes.

Add garlic and cook a minute, stirring constantly.

Add seasonings and cook another minute, again stirring constantly.

Add green chilies, tomatoes, tomato sauce, drained black beans and frozen corn. Stir well and bring to a boil. Reduce heat to medium low and cook for 20 minutes, stirring occasionally.

Stir in chicken, lime juice and cilantro.

Serve hot with desired garnishes.

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