# Quick and Tasty Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe is ideal for hectic weeknights, simmering all in one pot and finished in under 30 minutes. Loaded with chicken, vegetables, and beans, it’s a dish that the entire family will enjoy.
## Reasons You’ll Adore This Recipe
– **One-Pot Meal**: The chicken breasts simmer right in the broth, making this soup simple to make and full of taste.
– **Skill Level**: This novice-friendly recipe is a fantastic time and effort saver for midweek dinners.
– **Budget Tip**: Incorporate a cup or two of cooked rice to extend the recipe and make it even more filling.
– **Serving Suggestions**: Chicken tortilla soup is best relished with a toppings bar, letting everyone personalize their bowls.
## Ingredients for Chicken Tortilla Soup
– **Chicken**: Use uncooked chicken breasts; they will cook in the broth. If you have leftover rotisserie or grilled chicken, add it in the last 5 minutes to warm through.
– **Vegetables**: Canned tomatoes with chiles (like Rotel) enhance flavor; choose mild or spicy according to your liking. Corn can be canned, fresh, or frozen.
– **Black Beans**: Canned black beans keep the recipe speedy. You can swap with navy beans, pinto beans, or kidney beans.
– **Tortilla Strips**: Homemade tortilla strips are simple to prepare, but you can also utilize store-bought tortilla chips or Fritos for crunch.
## Toppings for Tortilla Soup
– Sour cream, guacamole, or salsa for quick, flavorful enhancements.
– Shredded cheese, black olives, green onions, lime wedges, or fresh cilantro.
## How to Prepare Chicken Tortilla Soup
This soup comes together in just three straightforward steps:
1. **Cook Veggies**: Heat oil in a large pot and sauté chopped onion, garlic, and jalapeño until tender. Add chicken broth, diced tomatoes, black beans, corn, lime juice, cilantro, cumin, and chili powder.
2. **Add Chicken**: Put chicken breasts in the pot and bring to a boil. Lower the heat and simmer until the chicken is fully cooked. Remove the chicken, shred it, and mix it back into the soup.
3. **Serve & Savor**: Ladle the soup into bowls and top with avocado, more cilantro, and a squeeze of lime.
## Tips for Success
– Feel free to add zucchini or bell peppers for extra nutrients.
– Store leftover chicken tortilla soup in a covered container in the fridge for up to 4 days. Reheat portions in the microwave or on the stove.
– Freeze soup in zippered bags for up to 4 months. Thaw in the fridge overnight before reheating.
– For added ease, you can also prepare this soup in a slow cooker.
## Nutrition Information (per serving)
– **Calories**: 278
– **Carbohydrates**: 27g
– **Protein**: 18g
– **Fat**: 11g
– **Sodium**: 671mg
– **Fiber**: 6g
This chicken tortilla soup is hearty, comforting, and delivers the right amount of spicy kick. Enjoy it with your preferred toppings for a delightful meal that’s certain to satisfy everyone at the table!