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Chicken Tortilla Soup with a Spoon and a Sliced Avocado

30-Minute Chicken Tortilla Soup

A quick, flavorful chicken tortilla soup with sautéed zucchini, onion, jalapeño, cilantro and garlic, chili powder and cumin, chicken stock, fire-roasted tomatoes, black beans and rotisserie chicken. Top with avocado, tortilla strips and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 medium zucchini diced
  • 1 medium onion chopped
  • 1/4 cup cilantro chopped, stems removed; plus more for topping
  • 1 jalapeño diced
  • 5/8 teaspoon kosher salt 1/8 tsp with the vegetables, 1/2 tsp at the end
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 4 cups chicken stock or broth homemade if you have it
  • 14.5 oz fire-roasted diced tomatoes 1 can
  • 15 oz unsalted black beans 1 can
  • 2 cups shredded cooked chicken rotisserie
  • avocado, tortilla strips, cheese, sour cream, lime for topping

Method
 

  1. Chop the onion and cilantro; dice the zucchini, jalapeño and chicken.
  2. Heat the oil in a stockpot. Add the zucchini, onion, cilantro, jalapeño, 1/8 teaspoon salt, garlic and bay leaves. Cook 7-8 minutes over medium-high heat until the zucchini is tender.
  3. Stir in the chili powder and cumin, then pour in the chicken stock.
  4. Add the diced tomatoes and bring to a rolling boil.
  5. Stir in the black beans, chicken and the remaining 1/2 teaspoon salt. Simmer 5-7 minutes to heat through. Remove the bay leaves.
  6. Serve topped with avocado, extra cilantro, tortilla strips, cheese, sour cream and a squeeze of lime.

Notes

Vegetarian: use vegetable broth and swap the chicken for another can of beans or corn. Freezes exceptionally well.