Easy 30 Minute Chicken Tortilla Soup
Easy 30 Minute Chicken Tortilla Soup uses mainly pantry ingredients for a hearty and comforting soup that is sure to please the family.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8 servings
- 2 Tbsp olive oil
- 2 onions cut into medium dice
- 1 bell pepper any color
- 4 garlic cloves minced
- 4 tsp chili powder
- 2 tsp dried oregano
- 2 28 oz cans crushed tomatoes fire roasted diced, or Mexican style stewed, or any combination of the two
- 1 quart chicken broth
- 16 oz frozen corn or 1 can
- 2 4 oz cans green chilies chopped
- 2 15.5 oz cans black beans
- 4 cups chicken chopped
- ½ cup fresh cilantro chopped
- Tortilla chips to serve
- 1 avocado sliced
Heat oil in large soup kettle over medium-high heat. Add onions and peppers; sauté until tender, about 4 minutes. Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes. (after cooling, the soup can be refrigerated for up to 3 days). Serve warm with tortilla chips.
Calories: 238kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 501mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20.3% | Vitamin C: 42.5% | Calcium: 3.3% | Iron: 8.9%