30-Minute Chicken Tortilla Soup

This 30-minute chicken tortilla soup by The Stay At Home Chef is the perfect comfort food during the cold season. It is fully loaded with different vegetables, shredded chicken, and flavorful seasonings. I am sure it will be a hit when you serve it at home. It’s very easy to put together, so it’s the perfect go-to-meal on busy days. Want to learn how to cook this delicious recipe? Read on or watch the video below.

Ingredients:

• 2 tablespoons of olive oil
• 1 medium white onion (diced)
• 1 medium red bell pepper (diced)
• 5 cloves of garlic (minced)
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 4 cups of chicken broth
• 3 boneless skinless chicken breasts
• 1 can (15 ounces) of tomato sauce
• 1 can (15 ounces) of fire-roasted diced tomatoes
• 1 can (15 ounces) of black beans
• 1 can (15 ounces) of diced green chiles
• 1 1/2 cups of frozen corn (or canned)
• 1/2 teaspoon of salt
• 1/2 cup of freshly chopped cilantro
• 1/4 cup of lime juice

Serve with:

• 3 cups of tortilla strips or tortilla chips
• 2 medium avocados (diced)
• 1 cup of shredded Monterey jack cheese
• 1/4 cup of sour cream

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Instructions:

Step 1:

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Saute the diced onion and bell pepper just until it starts to get soft. Next, add minced garlic, chili powder, paprika, and ground cumin. Cook for about 60 seconds. After that, pour in the chicken broth and put the chicken breasts. Bring it to a boil. Once boiling, reduce the heat to low and let it simmer until the chicken is cooked through for about 15 to 20 minutes.

Step 2:

Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return them into the pot. Add the fire-roasted diced tomatoes, tomato sauce, black beans, undrained diced green chiles, and frozen corn. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer for about 5 minutes.

Step 3:

Before serving, add the chopped cilantro, lime juice, and salt. Give it a good stir to combine all ingredients.

Step 4:

Pour 1 tablespoon of vegetable oil into a pan over medium-high heat. Add the tortilla and fry for 30 seconds on each side. Once crispy, remove from the skillet and cut into strips. Serve the chicken soup with tortilla strips, avocado, sour cream, and cheese.

30-Minute Chicken Tortilla Soup