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.
Course: Dinner, Main Course, Main Dish, Soup
Cuisine: American, TexMex
Keyword: Chicken Tortilla Soup
1mediumwhite onion, diced
1mediumred bell pepper, diced
3boneless skinless chicken breasts
15ounce cantomato sauce(passata)
15ounce canfire roasted diced tomatoes
15ounce canblack beans
7ounce candiced green chiles
1 1/2cupsfrozen corn(or use canned)
1/2cupfreshly chopped cilantro
3cupstortilla strips or tortilla chips
1cupshredded Monterey jack cheese
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.
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.
Remove cooked chicken from soup, shred with a fork, and return to the pot.
Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
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.
Slow Cooker Instructions:
You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.