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Quick and Easy Chicken Tortilla Soup

Quick and Easy Chicken Tortilla Soup

Ingredients
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 305
Ingredients Method Notes

Ingredients
  

  • CHICKEN TORTILLA SOUP:
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 2 jalapeño peppers, diced
  • 5 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 6 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • ½ teaspoon salt
  • ½ cup freshly chopped cilantro
  • 2 limes, juiced, plus wedges for garnish
  • FOR SERVING:
  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados, sliced
  • 1 cup shredded Monterey jack cheese

Method
 

  1. Heat olive oil in a large pot over medium high heat. Add in onion and jalapeño peppers and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
  2. Pour in chicken broth, fired roasted diced tomatoes, black beans, add in chicken breasts, and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 15 to 20 minutes.
  3. Remove cooked chicken from soup, shred with a fork, and return to the pot.
  4. Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado and cheese.
  5. Enjoy, buen provecho!
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Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.