easy tortilla soup

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Easy 30-Minute Homemade Chicken Tortilla Soup

corn tortillas,

olive oil

kosher salt,

sweet Vidalia

jalapeno pepper (about 4

garlic cloves,

chicken broth

tomatoes

black beans, drained and rinsed

chicken

corn (I used frozen straight from the freezer, fresh may be substituted)

lime juice

chili powder

cumin

salt,

black pepper

paprika paprika

cayenne pepper,

cilantro leaves, finely minced

avocado

cheese,

sour cream, optional

Preheat oven to 375F and line a baking...

Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.

Loosely scatter the tortilla strips, evenly drizzle with...

Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.

While strips bake, begin making the soup.

To a large Dutch oven or stockpot, add...

To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

Add the onion, jalapeno, and sauté for about...

Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for 1 to...

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

Add the chicken broth, tomatoes and juice, black...

Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.

Allow mixture to boil gently for about 5...

Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.

Add the cilantro and boil 1 minute.

Taste soup and add salt to taste. This...

Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).

Ladle soup into bowls, top with tortilla strips...

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

This healthy vegetarian tortilla soup is a delicious plant-based version of a classic chicken tortilla soup. Made with wholesome ingredients, is quick to prepare, and perfect to make anytime of the year! One of my favorite healthy instant pot soups to make for colder weather.&nbsp;

Healthy Vegetarian Tortilla Soup

32 oz vegetable broth

celery stalks, diced

Medium yellow onion, diced

28 oz. can fire roasted diced tomatoes

garbanzo beans

cannellini beans

corn

paprika

Tablespoon chili powder

Tablespoon cumin

oregano

garlic powder

Tablepsoon Tomato paste

cayenne

salt

tortilla strips, chips

cilantro

avocado slices

In dutch oven or large pot, saute diced onion and celery in olive oil over medium heat for 3-5 minutes or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.

Stir ingredients and cover. On low to medium heat - simmer for 1 hour. Stir often.&nbsp;

When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!

A hearty and flavorful Crockpot Chicken Tortilla Soup, perfect for a comforting meal. This easy recipe uses simple ingredients and minimal prep time, making it ideal for busy weeknights.

Crockpot Chicken Tortilla Soup

chicken breasts

(15 oz) can black beans, rinsed and drained

(15 oz) can corn, drained

(28 oz) can diced tomatoes, undrained

(10 oz) can Rotel (diced tomatoes with green chilies), undrained

(14.5 chicken broth

(1 oz) packet taco seasoning

tsp cumin

tsp chili powder

cilantro (for garnish, optional)

Tortilla chips, shredded cheese, sour cream, avocado (for serving)

Place chicken breasts in the bottom of a 6-quart or larger crockpot.

Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.

Stir gently to combine ingredients around the chicken.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.

Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.

Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.

Very good. My whole family enjoyed. Thank you for sharing 👍

Top 3 easy tortilla soup recipes from across the web

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Easy 30-Minute Homemade Chicken Tor...

Healthy Vegetarian Tortilla Soup

Crockpot Chicken Tortilla Soup

Top 3 easy tortilla soup recipes from across the web

The most viewed easy tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 30-Minute Homemade Chicken Tor...

Healthy Vegetarian Tortilla Soup

Crockpot Chicken Tortilla Soup

The most viewed easy tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine