There’s something universally comforting about a warm bowl of soup, especially when it comes together in just 30 minutes. The 30 Minute Chicken Tortilla Soup is not only a time-saver but also a flavor-packed delight that you’ll want to enjoy on any busy weeknight. With a blend of spices, juicy chicken, and fresh toppings, this dish is a symphony of flavors that’s sure to please your taste buds and warm your soul.
Why We Love This 30 Minute Chicken Tortilla Soup Recipe
This recipe strikes the perfect balance between speed and flavor. In just half an hour, you can whip up a nourishing meal that feels homemade and satisfying. The ease of preparation makes it perfect for families, individuals, or even those nights when you crave something hearty without the hassle. Plus, the beautiful, vibrant colors of the ingredients and toppings make it not just tasty but visually pleasing as well. Whether you’re serving it for a quick family dinner or impressing friends at a cozy gathering, this soup is bound to be a hit.
Ingredients about 30 Minute Chicken Tortilla Soup
List of ingredients with measurements
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 to 3 teaspoons chopped chiles in adobo (optional)
- 425 grams canned black beans, drained and rinsed
- 425 grams canned corn, drained
- 425 grams fire-roasted diced tomatoes
- 450 grams boneless, skinless chicken tenders
- 950 milliliters vegetable juice (such as V8)
- 480 milliliters chicken broth
- Juice of 1 lime
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Tortilla strips
- Sour cream
- Shredded cheddar cheese
- Diced red onion
- Lime wedges
How to Make 30 Minute Chicken Tortilla Soup Directions
To start, heat a tablespoon of olive oil in a large pot over medium-high heat. Once the oil is shimmering, toss in the diced red onion. Stir it frequently for about 3 to 4 minutes, or until the onion softens and turns translucent. This is where the base of your soup begins to take shape.
Next, add the minced garlic to the pot, along with the ground cumin, chili powder, and if you like a kick, the chopped chiles in adobo. Cook this aromatic mixture for just about a minute. You’ll immediately notice how immensely fragrant your kitchen becomes!
Now, it’s time to introduce the heart of the soup. Stir in the black beans, corn, and fire-roasted diced tomatoes so they meld together with the spices. Pour in the vegetable juice and chicken broth and give everything a good stir. Sprinkle salt and pepper to your liking, ensuring the flavors bloom beautifully.
Submerge the boneless, skinless chicken tenders into the mixture, ensuring they’re well incorporated. Cover the pot and bring the soup to a gentle simmer over medium heat. After about 20 to 25 minutes, lower the heat to medium-low and allow it to simmer, still covered, until the chicken is thoroughly cooked and tender.
When the chicken is ready, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces and return it to the pot. This is where the magic happens as all the flavors continue to blend together. To finish, squeeze the juice of one fresh lime into the soup and adjust seasoning with salt and pepper as needed.
Now, serve your 30 Minute Chicken Tortilla Soup into bowls, allowing everyone to customize their toppings. From crispy tortilla strips to creamy sour cream, shredded cheddar cheese, diced red onion, and zesty lime wedges, these garnishes elevate your soup to the next level.
How to Serve 30 Minute Chicken Tortilla Soup
Serving your 30 Minute Chicken Tortilla Soup is an opportunity for creativity and personalization. Begin by ladling generous portions of the soup into individual bowls, allowing the vibrant colors to show through.
To enhance the experience, set out a toppings bar with an array of options. Place crispy tortilla strips in a small bowl for added crunch. Sour cream can be dolloped atop each bowl to add creaminess, contrasted by the sharpness of shredded cheddar cheese, which provides a rich flavor. Adding diced red onion brings a fresh bite that complements the savory components of the soup beautifully. Don’t forget to include lime wedges on the side, as a squeeze of fresh lime juice adds brightness and a zing that transforms every spoonful.
This soup can be a meal on its own or served alongside a fresh salad or crusty bread to soak up every last drop.
Expert Tips: 30 Minute Chicken Tortilla Soup
While the recipe is simple enough on its own, a few expert tips can enhance your cooking experience and outcome:
- Quality Ingredients: Use high-quality canned tomatoes and beans for the best flavor. Look for organic or fire-roasted options for a richer taste.
- Customize the Spice Level: If you love heat, experiment with the amount of chiles in adobo you add. Start small, then adjust to your preference.
- Cook Chicken Separately: If you’re short on time, feel free to use pre-cooked or rotisserie chicken. Simply add it to the soup at the end to warm it through.
- Storage Solution: For leftovers, allow the soup to cool completely before transferring it to airtight containers. This will help keep it fresh for up to three days.
- Garnish Creatively: Try adding avocado slices, jalapeños, or fresh cilantro for an extra layer of flavor and texture.
How to Store 30 Minute Chicken Tortilla Soup
If you end up with any leftovers—though it’s likely the soup will be devoured—storing your 30 Minute Chicken Tortilla Soup is simple. Allow the soup to cool down to room temperature to prevent condensation inside the storage container. Once cooled, pour the soup into airtight containers.
The soup can be refrigerated for up to three days. If you want it to last longer, consider freezing it instead. Store it in freezer-safe containers or heavy-duty freezer bags and label them with the date. Frozen soup is best enjoyed within three months. Whenever you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave until warmed through.
Variation of 30 Minute Chicken Tortilla Soup
Experimenting with your 30 Minute Chicken Tortilla Soup can create new and exciting flavors. Here are some variations to consider:
- Vegetarian Option: Replace the chicken with additional beans such as chickpeas or lentils, along with any of your favorite vegetables like zucchini or bell peppers to enhance the dish.
- Different Proteins: If chicken is not your preference, go for turkey or even shrimp for a sea-sensational twist. Just adjust cooking times accordingly based on the protein you choose.
- Spicy Kick: Add diced jalapeños or a couple of dashes of hot sauce to the mix for those who enjoy a spicier soup.
- Creamy Soup: Stir in a little cream or coconut milk at the end for a creamy texture that will make your soup feel even heartier.
- Herb-Infused: Fresh herbs like cilantro or parsley can be added for an extra layer of freshness, enhancing the flavor profile dramatically.
FAQ
What is the cooking time for 30 Minute Chicken Tortilla Soup?
The total cooking time for this recipe is approximately 30 minutes, including preparation and simmering.
Can I make 30 Minute Chicken Tortilla Soup in advance?
Absolutely! The soup can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.
How can I adjust the spice level in 30 Minute Chicken Tortilla Soup?
You can control the spice level by adjusting the amount of chili powder and optional chiles in adobo you use. Start with a smaller amount, taste, and add more if desired.
Can I use frozen chicken tenders for 30 Minute Chicken Tortilla Soup?
Yes, you can use frozen chicken tenders. Just ensure to adjust the cooking time accordingly until the chicken is fully cooked through.
What toppings work best for 30 Minute Chicken Tortilla Soup?
Some popular toppings include crispy tortilla strips, sour cream, shredded cheese, diced red onion, and lime wedges. Feel free to get creative with your garnish choices!
30 Minute Chicken Tortilla Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 to 3 teaspoons chopped chiles in adobo (optional) Add according to spice preference
- 425 grams canned black beans, drained and rinsed
- 425 grams canned corn, drained
- 425 grams fire-roasted diced tomatoes
- 450 grams boneless, skinless chicken tenders
- 950 milliliters vegetable juice (such as V8)
- 480 milliliters chicken broth
- 1 medium lime, juice
- sea salt, to taste
- freshly ground black pepper, to taste
Toppings
- tortilla strips
- sour cream
- shredded cheddar cheese
- diced red onion
- lime wedges
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium-high heat.
- Add the diced red onion and stir frequently for about 3 to 4 minutes, until the onion is translucent.
- Add the minced garlic, ground cumin, chili powder, and the chopped chiles in adobo (if desired). Cook for about a minute until fragrant.
Cooking
- Stir in the black beans, corn, and fire-roasted diced tomatoes until combined.
- Pour in the vegetable juice and chicken broth, and season with salt and pepper to taste.
- Submerge the chicken tenders, cover the pot, and bring the soup to a gentle simmer over medium heat for 20 to 25 minutes.
- Once the chicken is cooked, remove it, shred it with two forks, and return it to the pot.
- Squeeze the juice of one lime into the soup and adjust the seasoning as needed.
Serving
- Serve soup in bowls with toppings on the side for customization.
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