Quick and Easy Chicken Tortilla Soup Recipe | Yummly
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Quick and Easy Chicken Tortilla Soup

YUMMLY(2)
Valerie C.: "instead of softening the tortillas use maza flour" Read More
18Ingredients
30Minutes
300Calories
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Description

This colorful and super-tasty recipe relies on short-cut ingredients including cooked rotisserie chicken and canned beans and tomatoes. It’s family-friendly (omit the cayenne if your team is sensitive to spicy food) and ready in 30 minutes, making it perfect for busy weeknights. Serve the soup with fresh cilantro, crunchy seasoned tortilla strips, cheese, and avocado for a complete meal. Look for the seasoned tortilla strips in your market’s produce section near croutons — or substitute tortilla chips. To quickly prep the cilantro, just swish a bunch in water, roll it in a kitchen towel to dry, and then chop off any tough lower parts of the stems (the tender parts of the stems have great flavor and crunch). The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

Ingredients

US|METRIC
6 SERVINGS
  • 2 Tbsp. vegetable oil
  • 1 medium yellow onion (diced)
  • 1 Tbsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne (optional)
  • 5 cups reduced sodium chicken broth
  • 2 cups rotisserie chicken (shredded)
  • 14 oz. black beans (1 can, rinsed and drained)
  • 14 oz. diced tomatoes
  • 1 cup salsa verde (store-bought)
  • lime juice (from 1 lime)
  • 1 cup fresh cilantro (chopped, plus sprigs for serving)
  • 1 tsp. black pepper (plus more to taste)
  • 1/2 tsp. salt (plus more to taste)
  • crispy tortilla strips (or chips for serving, preferably Southwest-style seasoned with lime and chili powder)
  • shredded pepper jack cheese (for serving)
  • 1 avocado (cut in small slices, for serving)
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    Directions

    1. Heat vegetable oil in a to a 5- to 6-quart pot or Dutch oven over medium-high heat. Add onion, paprika, cumin, chili powder, and cayenne (if using). Saute until onion is softened, about 5 minutes.
    2. Add chicken broth, shredded chicken, black beans, tomatoes, salsa, and lime juice to the pot and bring to a boil over medium-high heat.
    3. Cook mixture uncovered at a low boil for 7-8 minutes to blend flavors.
    4. Add chopped cilantro to soup and season soup with pepper and salt.
    5. Ladle soup into bowls and top with tortilla strips, cheese, cilantro sprigs, and avocado for serving.
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    NutritionView More

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    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories300Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat0g
    Cholesterol110mg37%
    Sodium1280mg53%
    Potassium1000mg29%
    Protein17g33%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber9g36%
    Sugars6g12%
    Vitamin A35%
    Vitamin C50%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Valerie C. 6 months ago
    instead of softening the tortillas use maza flour
    Sharon Fitzgerald 8 months ago
    it was good. next time I'm going to soften some corn tortillas in broth and puree them to thicken the soup and add more corn flavor. corn would be a nice addition too.

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