30 Minute Chicken Tortilla Soup
A quick and flavorful chicken tortilla soup made in 30 minutes with spices, black beans, corn, and fresh toppings.
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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Notes
For a vegetarian version, replace the chicken with additional beans or vegetables. Store leftovers in airtight containers for up to three days in the fridge or freeze for three months.