30 MInute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
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PRINTABLE RECIPE: https://thestayathomechef.com/chicken-tortilla-soup/




Ingredients

CHICKEN TORTILLA SOUP:
2 tablespoons olive oil
1 medium white onion, diced
1 medium red bell pepper, diced
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
4 cups chicken broth
3 boneless skinless chicken breasts
15 ounce can tomato sauce (pasatta)
15 ounce can fire roasted diced tomatoes
15 ounce can black beans
7 ounce can diced green chiles
1 1/2 cups frozen corn (or use canned)
1/2 teaspoon salt
1/2 cup freshly chopped cilantro
1/4 cup lime juice

FOR SERVING:
3 cups tortilla strips or tortilla chips
2 medium avocados, diced
1 cup shredded Monterey jack cheese
1/4 cup sour cream


Instructions

00:02:18 - How to make your own tortilla strips
00:03:23 - Quick recap Chicken Tortilla Soup recipe

1 00:00:10 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

2 00:00:43 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

3 00:01:03 - Remove cooked chicken from soup, shred with a fork, and return to the pot.

4 00:01:17 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

5 00:01:51 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.




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