15 Minute Chicken Tortilla Soup Recipes

EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP

Easy 30-Minute Homemade Chicken Tortilla Soup image

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Provided by Averie Sunshine

Categories Soup

Time 30m

Number Of Ingredients 23

Ingredients

10 small corn tortillas, cut into 1/4-inch wide strips
2 tablespoons olive oil
1 teaspoon kosher salt, or to taste
2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
one 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika may be substituted)
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced
diced avocado for serving, optional for serving
shredded cheese, optional for serving
sour cream, optional for serving

Steps:

Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
While strips bake, begin making the soup.
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end.
Add the cilantro and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Nutrition Facts : Calories 737 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 33 grams fat, Fiber 18 grams fiber, Protein 39 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 7755 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

15 MINUTE CHICKEN TORTILLA SOUP

15 Minute Chicken Tortilla Soup image

One night, I got it in my head that I HAD to have chicken tortilla soup. I didn't want to leave the house because of a huge snow storm. Using the ingredients I had sitting around, this is what I came up with!

Provided by BreadnButter

Categories Clear Soup

Time 12m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces salsa
14 ounces chicken broth
8 ounces mexicorn
10 ounces kidney beans
1 lb chicken, cooked (I like to just buy the roasted chickens at the deli and pull it apart)
cheddar cheese (optional)
sour cream (optional)
red hot blues tortilla chips (optional, but highly recommended!)

Steps:

In a medium pot, mix all canned ingredients. Add chicken. Once heated through, it's ready to eat! Top with cheese, sour cream and tortilla chips.

Nutrition Facts : Calories 528.7, Fat 24.8, SaturatedFat 7, Cholesterol 113.4, Sodium 2078, Carbohydrate 38.4, Fiber 7.7, Sugar 7.2, Protein 40.2

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