How To Make Chicken Tortilla Soup (In Under 30 Minutes!) Quick & Easy Recipe

Ingredients

• 1 whole Rotisserie Chicken (Meat only, shredded into bite‑size pieces)
• 1 cup Black Beans (Canned, drained and rinsed)
• 1 cup Kidney Beans (Canned, drained and rinsed)
• 0.5 cup Corn Kernels (Frozen or canned, thawed)
• 1 can Fire‑Roasted Diced Tomatoes (14.5‑oz can, undrained)
• 2 peppers Chipotle Peppers in Adobo Sauce (Finely chopped; add 1 tbsp adobo sauce for extra flavor)
• 4 pieces Corn Tortillas (Cut into thin strips for frying)
• 1 tbsp Vegetable Oil (For sautéing onion; additional oil for frying tortillas)
• 1 medium Red Onion (Diced)
• 3 cloves Garlic (Mince finely)
• 1 tsp Smoked Paprika
• 1 tsp Ancho Chili Powder
• 0.5 tsp Dried Oregano
• 0.25 tsp Ground Cumin (Pinch)
• 1 tsp Better Than Bouillon Chicken Base (Low‑sodium version)
• 1 packet Sazón Seasoning Packet
• 1 tsp All‑Purpose Seasoning (AP) (Blend of salt, pepper, garlic & onion powder)
• 4 cup Chicken Broth (Low‑sodium, store‑bought or homemade)
• 0.5 cup Shredded Fontina Cheese (Optional topping)
• 0.25 cup Sour Cream (Optional topping)
• 1 whole Avocado (Diced)
• 2 tbsp Fresh Cilantro (Chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Dice the red onion, mince the garlic cloves, shred the rotisserie chicken meat, and set all aside. Drain and rinse the canned beans.

   Time: PT10M

2. Sauté Onion

   Heat the Dutch oven over medium heat, add 1 tbsp vegetable oil, then add the diced onion. Cook, stirring occasionally, until softened, about 2 minutes.

   Time: PT2M

3. Add Garlic

   Add the minced garlic to the pot and sauté for 1 minute, stirring constantly to avoid burning.

   Time: PT1M

4. Toast Spices

   Stir in the Better Than Bouillon, smoked paprika, ancho chili powder, dried oregano, and a pinch of cumin. Toast for about 1 minute until fragrant.

   Time: PT1M

5. Create Flavor Paste

   Add the Sazón packet and the all‑purpose seasoning. Mix until the mixture forms a cohesive paste.

   Time: PT1M

6. Add Broth and Simmer

   Pour in the chicken broth, stir well, and bring the mixture to a gentle simmer.

   Time: PT5M

7. Add Beans and Tomatoes

   Stir in the black beans, kidney beans, and the entire can of fire‑roasted diced tomatoes (with juices). Cover and let simmer for 15–20 minutes, stirring occasionally.

   Time: PT20M

8. Thicken Soup with Chipotle Blend

   Using a measuring cup, scoop about 1 cup of the simmering soup into a bowl. Add the chopped chipotle peppers and 1 tbsp adobo sauce, then blend with the immersion blender until smooth. Return the blended mixture to the pot.

   Time: PT5M

9. Finish Soup with Chicken and Corn

   Add the shredded chicken and 1/2 cup corn kernels to the pot. Simmer for another 5 minutes until the chicken is heated through and the corn is tender.

   Time: PT5M

10. Fry Tortilla Strips

    Heat enough vegetable oil in a skillet to a depth of about 1/2 inch. Heat to 350°F, then add the tortilla strips in batches. Fry for 1–2 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt.

    Time: PT5M

    Temperature: 350°F

11. Plate and Garnish

    Ladle the soup into bowls. Top each serving with a dollop of sour cream, shredded Fontina cheese, diced avocado, chopped cilantro, and a handful of fried tortilla strips.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

6g