Easy 30-Minute Homemade Chicken Tortilla Soup
A delightful chicken tortilla soup that’s quick to prepare and packed with flavor. Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, cilantro, and lime wedges for garnish
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.
- Add the broth and vegetables: Pour in the diced tomatoes (with their juices), chicken broth, shredded chicken, black beans, and corn. Stir well to combine and bring it to a simmer.
- Season and simmer: Season the soup with salt and pepper to taste. Let it simmer for about 15 minutes, allowing the flavors to meld together.
- Serve up: Dish out the hot soup into bowls, and top each serving with tortilla strips, avocado slices, chopped cilantro, and a squeeze of lime.
Notes
Feel free to substitute olive oil with any cooking oil. For extra spice, add jalapeños or your favorite hot sauce.