Speedy Weeknight Chicken Tortilla Soup
This speedy weeknight chicken tortilla soup is packed with flavor and comes together quickly, making it perfect for a satisfying meal on a busy evening. It's a hearty and comforting soup that's sure to become a family favorite.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 (15-oz) can diced tomatoes, undrained
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup cooked chicken shredded or diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt to taste
- Pepper to taste
Optional Garnishes
- 1/4 cup fresh cilantro chopped
- 1-2 tbsp lime juice
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened for 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth, undrained diced tomatoes, and black beans; stir in chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer, stirring occasionally.
- Reduce heat to low and simmer for 5 minutes to allow flavors to meld.
- Add cooked chicken to the pot and stir, heating through for 1-2 minutes.
- Remove from heat, stir in optional cilantro and lime juice, then taste and adjust seasonings as needed before serving with favorite toppings.
Notes
Serve this soup with your favorite tortilla soup toppings like crushed tortilla chips, sour cream, avocado, or shredded cheese. For extra spice, add a pinch of cayenne pepper with the chili powder and cumin.