35-Minute Easy Chicken Tortilla Soup You’ll Devour
A quick and flavorful chicken tortilla soup with bold Tex-Mex flavors, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
- 1 cup shredded cheddar cheese
- Tortilla strips
- Sour cream for topping
- Fresh cilantro, chopped
- Jalapeño slices (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
- Stir in diced tomatoes, green chilies, chili powder, cumin, and smoked paprika. Simmer briefly.
- Pour in chicken broth, corn, and shredded chicken. Simmer for 15–20 minutes.
- Ladle into bowls and top with shredded cheese, tortilla strips, sour cream, cilantro, and jalapeños.
- Serve hot with extra tortilla strips on the side.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust spice level with more or fewer jalapeños.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg