30 Minute Chicken Tortilla Soup

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This 30-minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex veggies come together to provide the perfect comfort food for busy cold nights.

Comfort food isn’t comfort food if you have to toil in front of the stove all day to make it. This soup is the best because it’s easy to make and comes together in no time. It also happens to be very tasty. We love soup for dinner, so a busy night or a cold night is the perfect excuse for us to make this family favorite. It’s a great party food, or an easy and healthy family meal. Whatever your reason for savory soup, you’ll love the warm flavor and firmness of this comforting Tex-Mex treat!

Can Chicken Tortilla Soup Be Made in the Slow Cooker?

Yes. You can add all the ingredients to the slow cooker except the lime and cilantro. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Note in advance:

If freezing ahead, you’ll want to make the soup instead of adding lime and cilantro. Let the soup cool completely, then store in a freezer-safe airtight container for up to three months. When ready to prepare this soup, thaw overnight in the refrigerator, then heat in the slow cooker or on the stove. Add lime and cilantro just before serving.

How to make your own tortilla bars:

Heat about a tablespoon of vegetable oil in a skillet over medium-high heat. When the oil is hot, add the tortillas or flour tortillas and fry for about 30 seconds, then turn them over with tongs and fry the other side until crispy. Then, remove from skillet and place on a cutting board. While it’s still warm, you’ll cut it into strips with a regular knife or pizza cutter.

A bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime and cilantro

Storage and Reheating Instructions:

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stove over medium-low heat until heated through.

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watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime and cilantro

This 30-minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex veggies come together to provide the perfect comfort food for busy cold nights.

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

Soup

  • 2 tablespoon olive oil
  • 1 Moderate white onion cut into pieces
  • 1 Moderate red bell pepper cut into pieces
  • 5 clove garlic chop up
  • 2 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon chili
  • 4 cup chicken soup
  • 3 Boneless Skinless Chicken Breasts
  • 15 oz can ketchup (past)
  • 15 oz can Fire Roasted Diced Tomatoes
  • 15 oz can black beans
  • 7 oz can diced green chilli
  • 1 1/2 cup frozen corn (or use canned)
  • 1/2 teaspoon Salt
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup lime juice

service for something

  • 3 cup Tortilla Sticks or Chips
  • 2 Moderate avocado cut into pieces
  • 1 cup Shredded Monterey Jack Cheese
  • 1/4 cup sour cream

instruct

  • Heat olive oil in a large saucepan over medium-high heat. Add onions and bell peppers and sauté 5 minutes. Add the garlic, paprika, cumin and paprika and roast for 60 seconds.

  • Pour in the chicken broth, add the 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 pot.

  • Pour in the tomato sauce, diced tomatoes, black beans, green chilies, and corn. Return soup to a simmer for 5 minutes.

  • Turn off the heat and stir in the cilantro and lime juice. Season with salt, to taste. Serve warm topped with tortilla strips, diced avocado, cheese, and sour cream.

notes

Slow Cooker Instructions:

You can add all the ingredients to the slow cooker except the lime and cilantro. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Calories: 516kcal | carbohydrate: 45G | protein: 26G | fat: 28G | Saturated fat: 7G | cholesterol: 58mg | sodium: 1743mg | Potassium: 1369mg | fiber: 13G | sugar: 7G | Vitamin A: 1685unit | Vitamin C: 68.3mg | calcium: 245mg | iron: 4.5mg

30 Minute Chicken Tortilla Soup