One Pot Chicken Tortilla Soup

Looking for a new, hearty, healthy, delicious and quick-cooking soup? This One-Pot Chicken Tortilla soup is so easy and crafted with ready-made ingredients.

What is cozier than a hearty bowl of soup?

It’s such a perfect dinner that can be simmering away on the stove and ready to ladle out as your family members arrive home from their busy days. One of the best things about this chicken tortilla soup is that it is a one-pot meal that can be made in less than 30 minutes!

Making a healthy meal is so much easier when it can be done quickly. This good-for-you soup is so full of flavor and will satisfy your hunger without ruining your healthy eating plan. It’s already low calorie but can also be made gluten-free by substituting with gluten-free ingredients. If you need to reduce the carbs, just leave out the corn and black beans, increase the chicken and be sure to add chopped avocado and shredded cheese right before serving the soup.

One-Pot Chicken Tortilla Soup

One-Pot Chicken Tortilla Soup is filled with chicken, corn, black beans and other good things in a flavor-filled broth. The majority of the ingredients are items you can keep in your freezer or pantry at all times, and the rest are things you can quickly grab at the grocery store.

Time Saving Tips! Use these six, time-saving tips to make this chicken tortilla soup come together even more quickly for you.

Tip 1: Use rotisserie chicken. Buying a fully cooked chicken saves so much time! You can pick up a fresh chicken on your way home to cook this soup or buy one during your regular grocery shopping trip and keep it in the refrigerator for up to a couple of days. I find that two rotisserie chicken breasts give me enough meat for the soup, and I save the rest of the meat for my husband to eat later.

Tip 2: Chop your onion in advance and keep it in the refrigerator to use when you’re ready or buy pre-chopped onion at the grocery store.

Tip 3: Use minced garlic from a jar. For some recipes where garlic is a big flavor focus, you will want to use fresh garlic. But in this chicken tortilla soup, the wonderfully easy-to-use minced garlic in a jar is just fine and saves you some time.

Tip 4: Use lime juice. I love fresh lime, and we like to squeeze additional lime onto our own bowls of soup, but you can use the lime juice in the little green plastic lime instead if that is easier for you. Just use 1 tablespoon of the lime juice in place of the fresh lime.

Tip 5: Frozen corn. Frozen corn is very good and is an easy addition to this soup. No need to even thaw the corn! Just measure it out and add it to the soup. Easy!

Tip 6: Tortilla strips. The tortilla portion of the chicken tortilla soup comes from the tortilla strips that are made to be a salad topping. Find them at your grocery store near the croutons. They make this recipe so easy because there is no need to cut and toast your own tortillas.

Here is what you need:

Rotisserie chicken (or 2-3 cups shredded, cooked chicken)

2 tablespoons olive oil

1 small onion, peeled and chopped

4 cloves of garlic, minced (or 4 teaspoons minced garlic from a jar)

Two 14.5-ounce cans diced tomatoes (do not drain)

One 15-ounce can black beans, drained and rinsed

2 cups frozen corn (no need to thaw!)

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika (or smoked paprika)

1-2 teaspoons salt (depending on your taste)

1 teaspoon ground black pepper

32 ounces (4 cups) reduced-sodium chicken stock or broth

The juice of half a lime

1/3 cup fresh cilantro, chopped

1 bag tortilla strips (find with the salad toppings)

Extra Toppings of choice: more cilantro, sour cream, chopped avocado, shredded cheese

Step 1: In a large soup pot or Dutch oven, heat the olive oil over medium heat until hot. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for 1 minute.

Step 2: Add the diced tomatoes with their juice, black beans, shredded chicken, corn, chili powder, cumin, paprika, salt and pepper; stir well.

Step 3: Add the chicken stock and bring to a simmer over medium-high heat, stirring often. Cover the pot and simmer the soup for 8-10 minutes.

Step 4: Uncover and add the chopped cilantro; stir well and simmer uncovered for 1 minute.

Step 5: Serve the soup with the tortilla strips and other toppings.

There are so many things to love about this soup, but my favorite is that you can cover the pot and keep it warm for family members getting home later than others. It also reheats very nicely the next day.

One-Pot Chicken Tortilla Soup is not spicy. If you like the heat, there are two ways to kick up the spice:

1. Add a fresh chopped jalapeño to the pot when you sauté the onion.
2. Include cayenne pepper with the other spices.

Other  yummy soup recipes:

• Easy French Onion Soup
• Kale & White Bean Soup with Sausage
• Quick and Easy Taco Soup

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