Chicken Tortilla Soup (15-Minute)
This chicken tortilla soup tastes like it simmered all afternoon, but it’s done in 15 minutes. Shredded rotisserie chicken, fire-roasted tomatoes, black beans, and corn in a smoky, spiced broth. Load it up with avocado, cheese, sour cream, and crunchy tortilla strips for the full experience.
Why You’ll Love This Recipe
- Tastes slow-simmered in just 15 minutes
- Rotisserie chicken is the ultimate shortcut
- Topping bar makes it fun and customizable
- Hearty enough to be a full meal
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Chicken Tortilla Soup (15-Minute)
Ingredients
- 2 cups shredded rotisserie chicken
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained
- 1 cup corn (frozen is fine)
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Juice of 1 lime
- Toppings: tortilla strips, avocado, shredded cheese, sour cream, cilantro, lime
Instructions
- In a large pot, combine chicken broth, fire-roasted tomatoes, chili powder, cumin, and garlic powder. Bring to a boil.
- Add black beans, corn, and shredded chicken. Reduce to a simmer and cook 8-10 minutes.
- Stir in lime juice. Season with salt and pepper.
- Ladle into bowls.
- Top generously with tortilla strips, diced avocado, shredded cheese, sour cream, and cilantro.
Recipe Tips
- Fire-roasted tomatoes add smokiness that regular diced tomatoes don’t.
- Crush some tortilla chips directly into the soup for a thicker broth.
- This freezes well — leave out the toppings and add them fresh when serving.
- Add a diced chipotle pepper for serious heat and smoky depth.
Calories: 320 | Protein: 28g | Fat: 8g | Carbs: 36g
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Nutritional information is estimated and may vary based on ingredients used.
