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

Ingredient Substitutions

• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of White Onion: Yellow Onion
• Instead of Red Bell Pepper: Green Bell Pepper
• Instead of Garlic: Garlic paste
• Instead of Chili Powder: Chipotle powder
• Instead of Paprika: Smoked paprika
• Instead of Ground Cumin: Ground coriander
• Instead of Chicken Broth: Homemade broth, Bouillon cubes dissolved in water
• Instead of Boneless Skinless Chicken Breasts: Chicken thighs
• Instead of Fire‑Roasted Diced Tomatoes: Regular diced tomatoes
• Instead of Tomato Sauce (Passata): Crushed tomatoes
• Instead of Black Beans: Pinto beans
• Instead of Diced Green Chiles: Fresh jalapeños, diced
• Instead of Corn: Fresh corn kernels
• Instead of Fresh Cilantro: Parsley
• Instead of Lime Juice: Bottled lime juice
• Instead of Sour Cream: Greek yogurt
• Instead of Avocado: Guacamole
• Instead of Monterey Jack Cheese: Cheddar, Mexican blend cheese
• Instead of Flour Tortillas: Corn tortillas, Store‑bought tortilla chips
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Skillet
• Tongs (optional)
• Ladle (optional)
• Bowl (optional)

Critical Steps — Do Not Skip

• Sauté onion and bell pepper until just soft
• Toast garlic and spices without burning
• Cook chicken until it reaches 165°F
• Shred chicken while still warm
• Simmer soup with beans, tomatoes, and corn until heated through
• Fry tortilla strips until golden and crispy

Chef Tips from the Video

• Use fire‑roasted tomatoes for a smoky depth that mimics traditional tortilla soup.
• Add a pinch of smoked paprika for extra smoky flavor.
• For extra heat, stir in a dash of hot sauce or a chopped jalapeño when adding the green chiles.
• Garnish with a squeeze of fresh lime right before serving to keep the flavor bright.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for 3‑4 days. Reheat on stovetop or microwave.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup flavors improve after refrigeration; make it a day ahead and reheat gently.
• Shred the cooked chicken and store it separately if you plan to add it later.
• Tortilla strips are best fried fresh; if needed, store fried strips in a paper‑towel‑lined container and re‑crisp in a hot oven for 5 minutes before serving.

Frequently Asked Questions