Quick and Easy Tortilla Soup
10
servings2
minutes7
minutes9
minutesKeep the screen of your device on
Ingredients
15 oz Canned Corn
28 oz Canned Black Beans
15 oz Diced Tomatoes
32 oz Low Sodium Chicken Broth
1 Rotisserie Chicken
1 Cup Chopped Cilantro
1 Avocado
1 Jalapeño
1 Medium Sweet Onion
4 Cloves Garlic
1 Tbsp Garlic Powder
2 Tbsp Paprika
1 Tsp Cayenne Pepper
To Taste Pepper
To Taste Salt
Directions
- Start by sautéing your chopped onions and minced garlic in olive oil in a large pot until the onion starts to look transparent.
- Add the corn, black beans, diced tomatoes, spices and chicken broth and bring to a simmer to heat.
- Add in the chicken and cilantro and mix well.
- Serve with additional fresh cilantro, avocado and jalapeños on top.
Notes
- The soup saves really well in the refrigerator for about 3 days.
Like this recipe?
Follow us @madisonsrecipes on Pinterest
This 10 minute dinner recipe is perfect for a busy weeknight, or a lazy weekend. It also saves well so it can be used to meal prep with too, if you’re into that kind of thing! This is my healthy take on traditional tortilla soup; but trust me – it’s so good that nobody will even know it’s healthy! Your family will love this one for the soup’s rich broth that is perfectly accompanied by fresh limes and cilantro.
Ingredients
Since I use this recipe as one of my “mad dash 5pm” recipes, I reach for all canned veggies to save time. Fresh or frozen work just fine too for this tortilla soup recipe too though.
Sweet Onion- I like to use either yellow or white onions for this recipe. Chop them into medium sized chucks and then separate the pieces before you saute them.
Garlic- Fresh garlic cloves taste best. Make sure that you mince them well. Since this is a quick recipe, there will be no time for them to soften after you saute them so they need to be small enough that they cook through in about 5 minutes.
Corn- Drain and rinse these before adding them to the soup in you are using canned corn. I use roughly 15 oz to serve make 10 servings of soup.
Black beans- Drain and rinse these too if you are using canned beans. I opt for 28 oz to add more fiber, carbs, and protein to this tortilla soup recipe.
Diced Tomatoes- I use 2 small cans (roughly 15oz)
Low Sodium Chicken Broth- This can be substituted for Bone broth with no noticeable change in the flavor of soup. I use whichever one I have on hand.
1 Rotisserie Chicken- This is the fastest and easiest way for me to add in chicken when I’m in a rush. You can used fresh cooked chicken instead. Opt for 2 cups white meat and 1 cup dark meat if you are using fresh cooked chicken.
Tortilla Soup Spices and Herbs
Paprika- I use a very generous amount of paprika in this soup. Opt for sweet paprika or smoked paprika. I’ve found that hot paprika takes away from the other flavors in this soup. Instead my family adds heat with jalapeños as toppings.
Garlic powder- This is another spice that I use generously.
Cayenne Pepper- This adds more depth to the flavors in the tortilla soup. A small amount doesn’t add too much heat but can make a huge difference in the overall flavor.
Salt and pepper- To taste. I like to make this soup salty.
Cilantro- Arguably the most important ingredient. I use this both in the soup and on top.
Lime Juice- I usually offer lime wedges as topping and let my family decide how much lime juice they want.
HOW TO MAKE TORTILLA SOUP
- Start by sautéing your chopped onions and minced garlic in olive oil in a large pot or dutch oven until the onion starts to look transparent. This usually takes about 5 minutes.
- Add the corn, black beans, diced tomatoes, spices and chicken broth and bring to a simmer to heat.
- Add in the chicken and cilantro and stir.
- Serve with topping of choice! The toppings for this soup are endless – We love fresh avocado, jalapeños, shredded cheese, sour cream, additional cilantro, fresh bell peppers, etc.
- Enjoy immediately or save in the refrigerator to enjoy later for up to 3 days.
