30 MInute Chicken Tortilla Soup

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 White Onion (medium, diced)
• 1 Red Bell Pepper (medium, diced)
• 5 cloves Garlic (minced)
• 2 tsp Chili Powder (ground)
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Ground Cumin
• 4 cups Chicken Broth (low‑sodium)
• 3 Boneless Skinless Chicken Breasts (about 1.5 lb total)
• 15 oz Fire‑Roasted Diced Tomatoes (drained)
• 15 oz Tomato Sauce (Passata) (pureed tomato)
• 15 oz Black Beans (drained and rinsed)
• 7 oz Diced Green Chiles (undrained, mild to medium heat)
• 1.5 cups Corn (frozen or canned, drained if canned)
• 0.5 cup Fresh Cilantro (chopped)
• 0.25 cup Lime Juice (freshly squeezed, about 2 limes)
• 2 tbsp Sour Cream (optional, per serving)
• 0.5 Avocado (diced, optional, per serving)
• 0.25 cup Monterey Jack Cheese (shredded, optional, per serving)
• 4 Flour Tortillas (6‑inch size, cut into strips for topping)
• 1 tbsp Vegetable Oil (for frying tortilla strips)

Instructions

1. Sauté aromatics

   Heat 2 tbsp olive oil in a large pot over medium‑high heat. Add the diced onion and red bell pepper and sauté, stirring occasionally, until they begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

2. Toast spices

   Add the minced garlic, chili powder, paprika, and ground cumin to the pot. Stir constantly and toast for about 60 seconds until fragrant.

   Time: PT1M

   Temperature: medium-high

3. Add broth and chicken

   Pour in 4 cups chicken broth and nestle the three chicken breasts into the liquid. Increase heat to bring the mixture to a boil, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Simmer chicken

   Once boiling, reduce heat to low, cover, and let simmer until the chicken is cooked through (internal temperature 165°F), about 15‑20 minutes.

   Time: PT18M

   Temperature: low

5. Shred chicken

   Remove the chicken breasts with tongs, place on a cutting board, and shred using two forks. Return the shredded chicken to the pot.

   Time: PT5M

6. Add remaining soup ingredients

   Stir in the fire‑roasted diced tomatoes, tomato sauce, drained black beans, undrained green chiles, and corn. Increase heat to medium‑high and bring to a gentle simmer for 5 minutes, until everything is heated through.

   Time: PT5M

   Temperature: medium-high

7. Finish with herbs and lime

   Remove the pot from heat. Stir in the chopped cilantro and freshly squeezed lime juice. Season with salt and pepper to taste.

   Time: PT2M

8. Prepare tortilla strips (optional)

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat until shimmering. Add a tortilla (or corn tortilla), fry for ~30 seconds per side until crisp, then flip and fry the other side. Transfer to a paper‑towel‑lined plate, keep warm, and cut into strips with a knife or pizza cutter. Repeat with remaining tortillas, adding more oil as needed.

   Time: PT5M

   Temperature: medium-high

9. Serve

   Ladle soup into bowls. Top each serving with a dollop of sour cream, diced avocado, shredded Monterey Jack cheese, and a handful of crispy tortilla strips.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

32 g

Fat

12 g

Fiber

7 g