Averie Cooks· by Averie Sunshine★ 4.6 (1432)

Easy 30-Minute Homemade Chicken Tortilla Soup

Name: Easy 30-Minute Homemade Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: mexican
Ingredients: 10 small corn tortillas (cut into 1/4-inch wide strips); 2 tablespoons olive oil; 1 teaspoon kosher salt (or to taste); 1 cup sweet Vidalia or yellow onion (peeled and diced small (about 1 medium onion)); 1 large jalapeno pepper; 4 garlic cloves (peeled and finely minced); 32 ounces 4 cups low-sodium chicken broth; two 14.5-ounce cans diced tomatoes and juice ((I used petite diced, no-salt-added)); one 15-ounce can black beans (drained and rinsed); 2 cups shredded cooked chicken; 1 1/2 cups corn ((I used frozen straight from the freezer, or use canned corn that's drained, or fresh may be substituted)); 1 tablespoon lime juice (plus more to taste if desired); 1 tablespoon chili powder; 2 teaspoons cumin; 2 teaspoons salt (or to taste); 1 teaspoon black pepper; 1 teaspoon smoked paprika ((regular paprika may be substituted)); 1/4 teaspoon cayenne pepper (optional and to taste); 1/3 cup fresh cilantro leaves (finely minced, or to taste); diced avocado for serving (optional for serving); shredded cheese (optional for serving); sour cream (optional for serving)

Nutrition Facts

Per serving · recipe makes 5 · 30m total

Servings

Calories

22% of a 2,000 cal day

445KCAL

Protein

29g57% DV

% DAILY VALUE

Total Fat14g

17%

Saturated2g

12%

Unsaturated11g

—

Total Carbs57g

21%

Fiber14g

51%

Total Sugars9g

—

incl. Added Sugars0g

Starch33g

—

Sodium2445mg

100%

% Daily Value is based on a 2,000 calorie day.

A quick Mexican-inspired chicken tortilla soup with black beans, corn, and fresh toppings like avocado and cheese. Ready in 30 minutes with bold spices and crunchy tortilla strips.

Ingredients

5 SERVINGS

10small corn tortillas — cut into 1/4-inch-wide strips
2 tbspolive oil
1 tspkosher salt
1 cupsweet Vidalia onion — medium, peeled, diced small, 1, or yellow onion
1large jalapeño pepper
4garlic cloves — peeled, finely minced
4 cupslow-sodium chicken broth — 32 fl oz
2 cansdiced tomatoes and juice — no-salt-added, petite diced, 29 oz
15 ozblack beans — canned, drained, rinsed
2 cupsshredded cooked chicken
1½ cupscorn — frozen, fresh, canned drained
1 tbsplime juice
1 tbspchili powder
2 tspcumin
2 tspsalt
1 tspblack pepper
1 tspsmoked paprika — or regular paprika
¼ tspcayenne pepper — optional
⅓ cupfresh cilantro leaves
diced avocado — optional
shredded cheese — optional
sour cream — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Averie CooksAverie Sunshine’s original page

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mainmexicansoupchickengluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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