Description
This 30-minute Chicken Tortilla Soup is a perfect meal for busy days or chilly evenings. It’s quick to make, full of flavor, and packed with protein, fiber, and veggies. A comforting bowl that brings everyone together!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping
- Avocado and cilantro for garnish (optional)
Instructions
- In a large pot, heat oil over medium heat. Add onion and garlic; sauté until softened.
- Add chicken breasts and cook until browned on both sides.
- Stir in chili powder, cumin, salt, and pepper.
- Pour in chicken broth, diced tomatoes, black beans, and corn.
- Bring to a simmer and cook for 20 minutes, until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Serve hot with tortilla chips, shredded cheese, avocado, and cilantro.
Notes
- For extra spice, add jalapeños or hot sauce.
- Substitute chicken breasts with rotisserie chicken for quicker prep.
- Add bell peppers or zucchini for more veggies.
- Store leftovers in an airtight container for up to 3 days or freeze.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, quick soup, 30-minute meal, Mexican soup, easy dinner