10-Minute Chicken Tortilla Soup

8 minutes



My 10-Minute Chicken Tortilla Soup is a fantastic way to spice up leftover chicken or turkey; or pick up a rotisserie chicken for an easy dinner anytime. Also perfect for meal prep! Set up a fun nacho-style toppings bar to let everyone customize their own bowl. It’s a great way to get kids to try new things too!

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2 teaspooons olive oil
1 cup chopped onion
1/2 teaspoon kosher salt
2 teaspoons minced garlic
1 teaspoon ancho chili powder or regular
3 cups chicken broth
1 15 oz can fire roasted tomatoes drained
1 15 oz can black beans rinsed, drained
2 cups shredded cooked chicken
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
Nutritional Information
283kcal Calories
29g Carbohydrates
24g Protein
7g Fat
1g Saturated Fat
54mg Cholesterol
1752mg Sodium
721mg Potassium
9g Fiber
4g Sugar
690IU Vitamin A
23.3mg Vitamin C
105mg Calcium
3.6mg Iron


Heat olive oil in a soup pot set over medium-high heat. Add onion and salt and cook for 3-4 minutes or until onion is softened.
Mark as complete
Add garlic and ancho chili powder and cook for 1 minute.
Mark as complete
Add broth, tomatoes, black beans, chicken and lime juice. Increase heat to high, cover, and cook an additional 2 minutes to heat through. Stir in cilantro and serve topped with optional garnishes.
Mark as complete


Optional Toppings: Shredded Cheddar, Sour Cream, Crushed Tortilla Chips, Salsa, Hot Sauce, Diced Avocado
Hit the prepared produce section for pre-cut onion & peeled garlic to slash prep time
Use a Microplane to mince your garlic in a flash
Ancho chili powder has a light heat & slightly fruity flavor – it’s a great spice to add to your pantry!
To make this dish less spicy swap plain diced tomatoes instead of fire roasted
Finishing this soup w lime juice is the key to it’s bright flavor –try lemon juice in your next batch of traditional chicken soup for a similar effect

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