Make this flavorful, one-pot Chicken Tortilla Soup quickly. It uses pantry staples and shredded chicken for a satisfying, cozy meal perfect for weeknights.
Author:kate
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Southwest
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
Stir in the fire-roasted tomatoes, black beans, corn, and chicken broth. Bring the mixture to a simmer.
Add the shredded chicken to the pot. Reduce heat to low and let the soup simmer for 15 minutes so the flavors combine.
Stir in the lime juice just before serving.
Ladle the soup into bowls. Top each serving with crispy tortilla strips, cheese, avocado slices, a dollop of sour cream, and fresh cilantro.
Notes
For a slow cooker version, combine all ingredients except tortilla strips and lime juice in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in lime juice before serving.
Make your own crispy tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 375°F (190°C) for 8-10 minutes until crisp.
Add a pinch of cayenne pepper or a dash of hot sauce if you prefer a spicier soup.