Quick 30-Minute Stovetop Chicken Tortilla Soup

Follow these steps at home to make this spicy, flavor-filled 30-minute chicken tortilla soup with fire-roasted canned tomatoes, cooked shredded chicken breast, canned black beans and corn, and aromatic spices. Each spoonful of this warm, hearty chicken tortilla soup is complemented by the crunchy texture of tortilla strips. Prepared stovetop, this dinner soup is ready within 30 minutes! Recipe tested for success at home.

📝 Ingredients

• 1 tablespoon olive oil
• 1 small white onion (diced)
• 3 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 28 ounces fire roasted tomatoes*
• 3 cups low sodium chicken stock
• 15 ounces black beans (drained and rinsed)
• 15 ounces whole kernel corn (drained and rinsed)
• 2 cups cooked shredded chicken
• Jalapeño (sliced)
• Colby cheese (shredded)
• Avocado (cubed)
• Green onions (sliced)
• Tortilla strips
• Cilantro (chopped)
• Lime wedges

👨‍🍳 Instructions

1. 1In a large pot, add oil, onion and garlic. Sauté over medium heat until onions and garlic are translucent and fragrant. Add oregano, cumin, tomatoes, and chicken stock. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
2. 2If you like soups that are more on the chunky side, skip this step. Place the pot away from the stove and place a hand blender inside the pot to blend all the ingredients until desired consistency. You can also transfer the soup to a high-speed blender and blend that way too.
3. 3Once you the soup is blended and in the pot, add the black beans, corn, and shredded chicken. Simmer for another 10 minutes.
4. 4Ladle soup into bowls. Top with jalapeño slices, shredded Colby cheese, cubed avocado, green onions, tortilla strips, cilantro and don’t forget that squeeze of lime. Enjoy!