Quick and Easy Chicken Tortilla Soup
A hearty bowl of flavorful chicken soup that comes together in just twenty minutes.
dailyrecipesbook.comThis soup is a lifesaver on busy weeknights when you want something warm and filling without spending hours in the kitchen. It is packed with protein from the beans and chicken, plus it has that wonderful cheesy finish everyone loves.
My best tip for this recipe is to use a rotisserie chicken if you have one on hand. It makes the preparation incredibly fast and ensures the chicken is perfectly tender every single time.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded Cheddar cheese
- 1 cup crushed tortilla chips
- Fresh cilantro for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook until it is soft and translucent, which should take about five minutes.
- 3
Stir in the garlic, cumin, and chili powder and cook for one minute until fragrant.
- 4
Pour in the chicken broth and add the black beans and corn.
- 5
Bring the soup to a gentle boil, then turn the heat down to low and simmer for ten minutes.
- 6
Stir in the shredded chicken and cook just until it is heated through.
- 7
Ladle the soup into bowls and top each serving with a generous handful of shredded cheese and crushed tortilla chips.
- 8
Garnish with a little fresh cilantro if you enjoy it.
๐ก Tips
You can store any leftovers in an airtight container in the fridge for up to three days. Keep the tortilla chips separate until you are ready to serve so they stay nice and crunchy.
Made this recipe? Let us know how it went.
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