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30 Minute Chicken Tortilla Soup

A quick and flavorful chicken tortilla soup filled with vibrant vegetables and crispy tortilla strips, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 tablespoon taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • to taste salt and pepper
Optional Toppings
  • crispy tortilla strips
  • avocado
  • fresh cilantro
  • lime wedges

Method
 

Preparation
  1. In a large pot over medium heat, heat the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic, red and green bell peppers. Sauté for another 2-3 minutes until the peppers are softened.
Cooking
  1. Pour in the can of diced tomatoes (with juices) and chicken broth. Bring the mixture to a gentle boil.
  2. Stir in the shredded chicken and taco seasoning. Reduce the heat to low, allowing it to simmer for about 10 minutes.
  3. Add black beans and corn to the soup, stirring well to combine. Allow the soup to cook on low for another 5-7 minutes until heated through.
  4. Taste the soup and season with salt and pepper as needed. Serve hot with your choice of toppings like crispy tortilla strips, avocado, and fresh cilantro.

Notes

Feel free to mix and match vegetables based on what you have at hand. Zucchini, carrots, or even spinach can work well. If you don’t have cooked chicken, you can use raw chicken breasts by adding them earlier in the cooking process. For added heat, consider adding jalapeños or red pepper flakes.