Description
An easy stovetop Chicken Tortilla Soup recipe loaded with bold flavor, fire-roasted tomatoes, shredded chicken, beans, and spices. A warm and cozy one-pot dinner perfect for weeknights.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (14 oz) fire-roasted diced tomatoes
1 can (4 oz) diced green chilies
4 cups chicken broth
2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
Juice of 1 lime
Salt and pepper to taste
Tortilla strips or crushed chips for topping
Optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro
Instructions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
2. Add minced garlic, cumin, and chili powder. Stir and cook for 1 minute to bloom the spices.
3. Pour in fire-roasted tomatoes, diced green chilies, and chicken broth. Stir and bring to a simmer.
4. Add shredded chicken, black beans, and frozen corn. Simmer gently for 15 to 20 minutes.
5. Stir in lime juice and season to taste with salt and pepper.
6. Ladle soup into bowls and top with tortilla strips, avocado, cheese, or your favorite toppings.
Notes
- Use rotisserie chicken for a faster prep time.
- Make it spicier with jalapeños or chipotle in adobo.
- Store leftovers for 4 days or freeze for up to 2 months.
- Great for meal prep or a cozy lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 390
- Sugar: 5g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken tortilla soup, stove top, tortilla chili, one pot soup