The Family Home Blog

Soup's On: Quick & Easy Tortilla Soup Recipe

Oct 22, 2015
|
Alison Lewis

As the weather turns cooler, my husband starts craving soup for dinner. This Tortilla Soup recipe is quick and easy to make and the variety of spices and ingredients used are sure to please all your taste buds – at least they did for my family! I like to use leftover grilled chicken from the night before, or purchase a rotisserie chicken to make this recipe even faster, but if you have some time, you can choose to make the chicken from scratch. Very little prep or cleanup is needed, so you can make this Tortilla Soup on a busy weeknight or on the weekend and store in the fridge in a large Ziploc® brand Round Container with One Press Seal for the week ahead.  

Quick & Easy Tortilla Soup Recipe 

Tortilla Soup

Prep: 15 minutes
Cook: 18 minutes
Yield: 4 servings

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo sauce, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels, thawed
1 cup canned black beans, rinsed and drained
1 cup shredded cooked chicken
1/3 cup cilantro leaves, finely chopped
2 tablespoons fresh lime juice

Directions

Cook onion and garlic in hot oil over medium heat until onion is caramelized and tender. Add chipotle chiles, chili powder and cumin; cook 5 minutes, stirring occasionally. Add chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add tomatoes, corn and beans; cook for 5 minutes more.

Stir in chicken, cilantro, and lime juice and cook 5 to 7 minutes more or until heated through. Take off stove and serve. Top with tortilla chips, sliced avocadoes, sour cream or Greek yogurt, green onions or shredded cheese, if desired.

What other types of soups does your family like to enjoy during the cold, winter months? Share your favorites in the comments section below!

Photo courtesy of Alison Lewis.

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