30 Minute Chicken Tortilla Soup
A little chopping and dicing beforehand will save you even more time. If you’re a Sunday prep-ster you could have this on the table in about 20 minutes!
Servings Prep Time
6servings 10minutes
Cook Time
15-20 minutes
Servings Prep Time
6servings 10minutes
Cook Time
15-20 minutes
Ingredients
Toppings
Instructions
  1. Dice peppers and onion. Add corn and veggies to soup pot with olive oil over medium heat. Saute until slightly tender.
  2. Add chicken, salsa, and black beans to the pot. Stir and add spices and garlic.
  3. Cook ingredients for 1-2 minutes and then add chicken broth (I used the full 6 cups for volume’s sake).
  4. Cover and simmer for 10-15 minutes, stirring occasionally (to smell the amazing aroma!)
  5. Done! Dish up into bowls and add your desired toppings. I used sour cream, shredded cheese, green onion, and tortilla chips for creaminess, crunch, and a little extra flavor.
Recipe Notes

Add or subtract veggies as desired, just remember that they all add flavor!

If you don’t use a rotisserie chicken, you can cook up a couple chicken breasts and shred them.

For milder palates, take out the jalapenos and chili powder.