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Quick and Easy Chicken Tortilla Soup

Updated on April 21, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

5 stars from 1 rating of Quick and Easy Chicken Tortilla Soup

Mexican food is one of the favorite kinds of food in this house.

We have plenty of these ingredients hanging around all the time, and can simply whip up at meal at a moment's notice.

This soup is nothing short of simple, quick and super delicious.

This is one of those meals that you forget how amazing it is when you don't have any.

Then you get a craving for it, make it again, and wonder what the heck you were thinking not having it every night of the week.

This dish is amazing any time of the year, any night of the week, and for any possible reason, but its especially great when it's cold outside and you need something hot and creamy in your belly.

Think corn, black beans, shredded chicken, and best of all CHEESE! How can you possibly go wrong?!

This is also an amazing way to fill your children's stomachs with vegetables. Every child loves chicken and cheese and something warm and creamy.

If you can slide some simply veggies into the soup, including some finely chopped celery, jicama root, cauliflower, or anything else you can slide in without notice, the strong flavors in the soup will easily hide them.

For a few more dishes just like this one, check out my Avocado Chicken Tacos, Chicken and Cheese Flautas, and Quick and Easy Chicken Tortilla Casserole.

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Step One: Cook your thawed chicken breasts in a saute pan over medium heat
Step One: Cook your thawed chicken breasts in a saute pan over medium heat | Source
Step Two: Cook your chopped onions and garlic in a saute pan until translucent
Step Two: Cook your chopped onions and garlic in a saute pan until translucent | Source
Step Three: In a large soup pot, add your can of Rotel
Step Three: In a large soup pot, add your can of Rotel | Source
Step Four: Turn your chicken breast over and continue cooking
Step Four: Turn your chicken breast over and continue cooking | Source
Step Five: Add your cooked onions and garlic to your soup pot
Step Five: Add your cooked onions and garlic to your soup pot | Source

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: Serves 6 people 1 bowl (1 1/2 cups) of soup.

Ingredients

  • 2 large chicken breasts
  • 1 (15oz) can black beans
  • 1 (12oz) can whole kernel corn
  • 1 (10oz) can Rotel Original Diced Tomatoes and Green Chilies
  • 1 medium yellow onion
  • 2-3 medium Roma tomatoes
  • 1 clove garlic
  • 3 1/2 cups chicken broth
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 tablespoon cilantro
  • 1/2 teaspoon chili powder
  • sour cream optional
  • chives optional
  • tortilla chips optional
  • shredded cheese optional

Instructions

  1. Set out a large soup pot and a large skillet with a top out on the stove because you will need them both for this recipe.
  2. Heat your skillet to medium-high and add your 2 teaspoons of olive oil into the pan.
  3. If you have not already thawed your two chicken breasts, this would be a good time to do so.
  4. When your pan is hot, add both of your chicken breasts, lower the heat to medium and put the cover on your skillet.
  5. In about 5-10 minutes, you'll want to go back and flip your chicken breasts to the other side to continue cooking for another 5-10 minutes, until cooked through.
  6. While your chicken is cooking, you'll want to finely chop your yellow onion, tomatoes and garlic and set them aside in separate small bowls.
  7. When your chicken is done, either shred or chop up both of your chicken breasts. We like our chicken shredded.
  8. Add your chicken to the soup pot along with your chopped garlic, onion, Rotel, and chicken broth.
  9. Bring your mixture to a boil, then lower the temperature, put a cover on the pot and simmer for about 15 minutes.
  10. At this time, add your black beans, corn, tomatoes, and all seasonings.
  11. Mix well and heat through.
  12. Serve with tortilla chips, sour cream, and/or shredded cheese.
  13. Yummy! Yummy!
Step Six: Add in your chicken broth, Step Seven: Once your chicken is cooked, shred it for your soup
Step Six: Add in your chicken broth, Step Seven: Once your chicken is cooked, shred it for your soup | Source
Step Eight: Add your shredded chicken to your soup pot, Step Nine: Mix your ingredients, bring them to a boil, and then lower the temperature
Step Eight: Add your shredded chicken to your soup pot, Step Nine: Mix your ingredients, bring them to a boil, and then lower the temperature | Source
Step Ten: Add the corn to your pot, Step Eleven: Add your black beans to the pot
Step Ten: Add the corn to your pot, Step Eleven: Add your black beans to the pot | Source
Step Twelve: Add in your seasonings, mix and heat, Step Thirteen: Enjoy!
Step Twelve: Add in your seasonings, mix and heat, Step Thirteen: Enjoy! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 1/2 cups of soup
Calories 231
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 33 g11%
Fiber 4 g16%
Protein 19 g38%
Cholesterol 42 mg14%
Sodium 1087 mg45%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

There are so many different ways to make this incredible dish.

It really just depends on your preferences and those of your family. I always suggest that my readers take any and all of my recipes and twist them and change them to make them just perfect for their own families.

If you're not a big vegetable eater, nix the tomatoes, black beans and corn, and only use the spices.

The onion will cook down so you don't even know its there and at least the spices will still give you the flavor you are looking for.

However, you'll want to pump up the chicken and cheese so that you still have a substantial and creamy soup.

For a few other veggies that will literally disappear for you, try leeks, and potatoes. If you cut them up fine enough, they will simply disintegrate in your bowl and will essentially no longer exist when it's time to eat.

Make sure to top your soup with tortilla chips, sour cream, chives, tomatoes, shredded cheese or any other toppings you crave on your Mexican dishes. Yummy! Yummy!

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© 2013 Victoria Van Ness

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