This hearty tortilla soup is a flavorful and comforting blend of tender chicken, crunchy tortillas, and fresh vegetables, all wrapped up in a rich and spicy broth.
This recipe is incredibly easy to make, with a prep time of just 10 minutes and a cooking time of 20 minutes, making it perfect for a weeknight dinner. Try this next.
HEARTY TORTILLA SOUP – Simple & Delicious
⭐⭐⭐⭐⭐ 5.0 from 12 votes
Prep 10m
Cook 20m
Serves 4
Ingredients
2 boneless, skinless chicken breasts
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
8-10 corn tortillas, cut into quarters
Shredded cheese, sour cream, and diced avocado for topping (optional)
Instructions
1.
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
2.
Add the onion, garlic, cumin, and smoked paprika to the pot and cook until the onion is translucent, about 3-4 minutes.
3.
Pour in the diced tomatoes, chicken broth, and red kidney beans. Bring the mixture to a simmer.
4.
Add the tortilla quarters to the pot and simmer for 10-15 minutes, or until the soup has thickened slightly.
5.
Taste and adjust the seasoning as needed. Serve the soup hot, topped with shredded cheese, sour cream, and diced avocado if desired.
Storage Tip: Refrigerate or freeze the soup for up to 3 days or 2 months, respectively. Reheat and enjoy!
