{30-Minute} Chicken Tortilla Soup

This simple 30-minute chicken tortilla soup uses both Hunt's and RO*TEL tomatoes to make a comforting, flavorful soup that's perfect for fall!

📝 Ingredients

• 1 14oz can Hunt's diced tomatoes
• 1 10oz can RO*TEL diced tomatoes with green chiles (RO*TEL Mexican Festival diced tomatoes would work wonderfully as well!)
• 1 15 oz can black beans, drained
• 2 1/2 cups chicken stock (low-sodium)
• 1 cup corn (fresh or frozen)
• 1/4 cup salsa (medium)
• 1 1/2 tsp chili powder (feel free to add more if you prefer your soup spicier)
• 1 tsp taco seasoning (any brand will work)
• salt and pepper to taste
• 2 large boneless (skinless chicken breasts)
• 1 Tbsp olive oil
• 2 tsp fresh lime juice
• tortilla strips
• cheese
• sour cream
• cilantro
• avocado
• extra lime juice

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees. Place chicken in a foil-lined baking dish, and drizzle with 1 Tbsp of olive oil and 2 tsp of lime juice. Salt and pepper both sides of the chicken. Bake for about 15 minutes, or until the chicken is tender and no longer pink.
2. 2While the chicken is baking, in a large pot, stir together Hunt's tomatoes, RO*TEL tomatoes and green chiles, drained black beans, chicken stock, corn, salsa, and chili powder and taco seasoning.
3. 3Bring to a boil, about 1-2 minutes. Once it boils, lower the temperature and allow the soup to simmer for 25 minutes.
4. 4When the chicken is cooked, chop or shred it, and add it to the soup. Season the soup with salt and pepper to taste (or more chili powder or taco seasoning if you prefer a spicier soup).
5. 5Add toppings to the soup and enjoy!