Irresistible 30-Minute Chicken Tortilla Soup

Fall is my favorite time of year! I love the bursts of color, the cool air, and the anticipation of the holidays. The cool wind starts blowing, the leaves fall from the trees, and our fireplaces get cleaned out for the upcoming winter. I just want to wear cuddly socks, light a candle, and make yummy soup. Well, have I got a treat for you!

This Chicken Tortilla Soup recipe is a fall favorite that can be made in just 30 minutes. I discovered it in my Cooking Light magazine several years ago, and it quickly became a staple in our household. It has a rich depth of flavor that satisfies after just one bowl. Plus, it’s healthy and budget-friendly, one bowl (2 cups) is around 330 calories and packed with 27 grams of protein. If you opt for a pre-cooked chicken, the total cost should be about $15 or less.

Getting Ready: Preparation for Chicken Tortilla Soup

This recipe is the most fun to make if you have all your ingredients ready ahead of time. There is nothing worse than searching through your spice cupboard while the veggies burn on the stove! So do yourself a favor and mise en place, put everything in it’s place before beginning.

Step 1: Prepare Your Fresh Ingredients

Start by chopping up a medium-sized onion and a bunch of cilantro. Remove as many stems from the cilantro as possible to avoid a bitter taste in the soup. The cilantro is crucial for adding a burst of flavor and aroma, so don’t skimp on it! Although the recipe calls for 1/4 cup of cilantro, I always add extra for more robust flavor.

Step 2: Dice Your Vegetables and Chicken

Next, dice your zucchini, jalapeno, and chicken. If you have time to roast your own chicken, that’s fantastic! However, on busy nights, grabbing a pre-cooked chicken from the store is a real lifesaver. It’s easy to shred and you can use as much or as little as you like. Alternatively, you can go vegetarian and use extra veggies in place of the chicken. The soup is just as delicious without meat.

The Cooking Process: Making Your Chicken Tortilla Soup

Step 3: Heat Up Your Spices

Have your spices ready: cumin, chili powder, a bay leaf, Kosher salt, and garlic. Heat 2 tablespoons of oil in a stockpot until it’s hot. Once it’s ready, add your prepared ingredients to the pot.

Step 4: Sauté Your Vegetables

Pour in the zucchini, onion, cilantro, jalapeno, 1/8 teaspoon of Kosher salt, 2 minced garlic cloves, and 2 bay leaves. Cook everything for about 7-8 minutes over medium to high heat. You want the zucchini to become tender. As you cook, you’ll start to smell the cilantro, trust me, you’ll be glad you didn’t skip this step! For convenience, you can use pre-minced garlic from a jar if you have it on hand. While it’s not as fresh as garlic cloves, it works well in a pinch. If you don’t have bay leaves, you can leave them out this time; just remember to add them next time for extra flavor.

Step 5: Add Spices and Broth

Once your vegetables are softened and your kitchen smells amazing, stir in the chili powder and cumin. Next, pour in 4 cups of chicken stock or broth. If you’re making a vegetarian version, use vegetable broth instead.

A Secret Ingredient: Homemade Chicken Stock

Here’s a little secret: homemade chicken stock adds incredible depth to the soup. I realize many of you might not have this on hand, but the next time you roast a whole chicken, save the juices and chicken bits from the bottom of the pan. Pour them into a mason jar and refrigerate. As it cools, the fat will rise to the top. When ready to use, you can skim off the fat (or leave it if you prefer a richer soup) and heat the stock for about a minute in the microwave.

Step 6: Add Tomatoes and Bring to a Boil

Add one can of diced tomatoes, fire-roasted tomatoes add a great flavor. Bring the mixture to a rolling boil, allowing all the ingredients to meld together.

Step 7: Add Beans and Chicken

Once the soup is boiling, stir in a can of unsalted black beans and the shredded chicken. Add an additional 1/2 teaspoon of Kosher salt. If you’re making a vegetarian version, consider adding an extra can of beans or a can of corn for added texture. Be sure to use unsalted black beans; if you only have regular beans, adjust the salt accordingly. Let the soup simmer for 5-7 minutes to heat the chicken through. Remember to remove the bay leaves before serving.

Final Touches: Topping Your Chicken Tortilla Soup

Step 8: Add Toppings

Now for the fun part: the toppings! I suggest adding a few slices of avocado, some extra cilantro, and those crispy tortilla strips you can find in the produce section. My husband enjoys adding a sprinkle of cheese and a dollop of sour cream. A squeeze of lime adds a fresh, zesty touch.

And there you have it! This Chicken Tortilla Soup will surely impress your family and friends, making it a perfect dish for fall gatherings. It’s also great to bring to a friend in need or a new neighbor. Plus, it freezes exceptionally well, so don’t hesitate to make a double or triple batch for future meals.

Looking for more delicious recipes? Check out my Food Blog or follow me on Pinterest. Happy cooking, y’all!