This chicken tortilla soup recipe is made in ONE pot in 30 minutes. Always a crowd pleaser and tastes great loaded with cheese, avocado and tortilla chips.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 6
Ingredients
1poundboneless skinless chicken breasts, cut into bite sized pieces
½teaspoonchili powder(can add another 1/2-1 tsp if you like spicy)
15ounces black beans(1 can)
1 ½Tablespoonsfresh lemon or lime juice
1 ½cupschunky salsa
salt and pepper
Toppings: Freshly chopped cilantro, tortilla strips or sliced tortillas, shredded cheese, sour cream, lime and avocado
Instructions
In a large pot heat the oil over medium heat. Add the chicken in. Sprinkle salt and pepper over top. Sauté in the oil for 3 to 5 minutes, or until center is no longer pink.
Add the onions and cook for about 2 minutes. Then add the garlic and mix well, continuing to cook for 1 more minute.
Next add the broth, corn, cumin, chili powder, beans, lemon or lime juice and salsa. Reduce heat to low, cover and simmer for about 20 to 30 minutes.
Top the soup with fresh cilantro if desired. Break up some tortilla chips or tortilla strips and add to individual bowls. Ladle tortilla soup over tortillas. Add desired toppings.
Notes
Additions and substitutions: This recipe is easy to add in additions. Many times I'll add in a chopped bell peppers with the onions. I also like to add an additional can of pinto or kidney beans (whatever I have on hand). If I don't have salsa on hand, I'll use a can of Rotel or diced tomatoes. Slow cooker version: Combine all ingredients in slow cooker (no need to add oil) and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours. Then shred the chicken and add back to pot. Freezing: Pour in a freezer bag or container, leaving room at the top for the soup to expand. Store in the freezer for up to 3 months.