Soups

Chicken Tortilla Soup

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I love making soups, but sometimes soups just aren’t filling enough for a whole meal. Well, that isn’t the case for chicken tortilla soup! I love chicken tortilla soup because it’s loaded with protein, easy to make, and develops excellent flavor in a short amount of time. My chicken tortilla soup recipe is one you’ll want to save for those weeknights when you’re busy or tired and don’t know what to make for dinner. This gluten-free soup uses pantry staples to create a delicious, hearty meal in less than an hour. Plus, this dish requires minimal effort, so it’s a win win! Check out the recipe below!

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 6 servings

Prep Time: 15

Ingredients

  • 1 pound of skinless, boneless chicken tenders
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoons black pepper
  • 1 tablespoon chili powder
  • 2 tablespoons olive oil
  • 2 tablespoons tajin
  • 2 tablespoons lime juice
  • 1 white onion, diced
  • 1 can of black beans
  • 1 can of white corn
  • 1 can of diced tomatoes
  • 2 cups chicken broth
  • Tortilla chips for garnish (optional)
  • Cilantro for garnish (optional)
  • Avocado for garnish (optional)
  • Mexican cheese for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper
  2. Place the chicken tenders on the baking sheet and season with 1 tablespoon olive oil, salt, garlic powder, 1 teaspoon black pepper, and chili powder
  3. Bake for 20 minutes
  4. While the chicken is in the oven, add the other tablespoon of olive oil to a Dutch oven (or large pot)
  5. Add the diced onion and cook for 7 minutes on medium heat unitil translucent
  6. Add the black beans, corn, and diced tomatoes to the pot
  7. Season with1 teaspoon pepper, tajin, and lime juice
  8. Cook for 10 minutes until the vegetables begin to develop color
  9. Once the chicken is cooked, add the pieces to a large bowl
  10. Use an electric mixer to shred the chicken and then add into the Dutch oven
  11. Add the chicken broth, cover the pot with a lid, and let simmer for 20 minutes on medium-low heat
  12. After 20 minutes, taste and add any additional seasoning
  13. Then serve warm

Add Your Favorite Toppings & Enjoy

I love how fast this soup comes together! One of the best things about this soup is that most of the ingredients can be found in your pantry. Chicken tortilla soup doesn’t need fancy ingredients to be delicious; just let the flavors speak for themselves. I love topping my soup with crumbled tortilla chips and cheese. You can also top yours with sour cream, black olives, jalapenos or cilantro.

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Chicken Tortilla Soup

Recipe by adminCourse: Soups
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 pound of skinless, boneless chicken tenders

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 2 teaspoons black pepper

  • 1 tablespoon chili powder

  • 2 tablespoons olive oil

  • 2 tablespoons tajin

  • 2 tablespoons lime juice

  • 1 white onion, diced

  • 1 can of black beans

  • 1 can of white corn

  • 1 can of diced tomatoes

  • 2 cups chicken broth

  • Tortilla chips for garnish (optional)

  • Cilantro for garnish (optional)

  • Avocado for garnish (optional)

  • Mexican cheese for garnish (optional)

Directions

  • Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper
  • Place the chicken tenders on the baking sheet and season with 1 tablespoon olive oil, salt, garlic powder, 1 teaspoon black pepper, and chili powder
  • Bake for 20 minutes
  • While the chicken is in the oven, add the other tablespoon of olive oil to a Dutch oven (or large pot)
  • Add the diced onion and cook for 7 minutes on medium heat unitil translucent
  • Add the black beans, corn, and diced tomatoes to the pot
  • Season with1 teaspoon pepper, tajin, and lime juice
  • Cook for 10 minutes until the vegetables begin to develop color
  • Once the chicken is cooked, add the pieces to a large bowl
  • Use an electric mixer to shred the chicken and then add into the Dutch oven
  • Add the chicken broth, cover the pot with a lid, and let simmer for 20 minutes on medium-low heat
  • After 20 minutes, taste and add any additional seasoning
  • Then serve warm

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