How to Make the Easiest Chicken Tortilla Soup When You’re Short on Time
This 25-minute chicken tortilla soup is the ultimate busy night solution! Using smart shortcuts and efficient techniques, it delivers incredible flavor in record time. Perfect for those nights when you need dinner fast without sacrificing quality.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4-6 servings
Ingredients
– 2 tablespoons avocado oil
– 1 large onion, diced (or 1 cup frozen diced onion)
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 3 cups cooked shredded chicken (rotisserie works perfectly)
– 2 teaspoons taco seasoning
– 1 teaspoon ground cumin
– Juice of 1 lime
– Salt and pepper to taste
– For serving: tortilla chips, shredded cheese, sour cream, cilantro
Instructions
1. Heat oil in large pot over medium-high heat.
2. Add onion and cook 3-4 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.
4. Add broth and bring to boil.
5. Add beans, corn, tomatoes, chicken, and seasonings.
6. Reduce heat and simmer 15 minutes.
7. Stir in lime juice and adjust seasoning.
8. Serve immediately with desired toppings.
Notes
For ultimate speed, use pre-shredded chicken and frozen diced vegetables. Soup can be on the table in 20 minutes with these shortcuts. Perfect for busy weeknights!