30 Minute Chicken Tortilla Soup

Name: 30 Minute Chicken Tortilla Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 to 10 corn tortillas, cut into strips (olive oil, salt, lime juice); 1 Tablespoon olive oil; 1 onion (diced); 1 red bell pepper (diced); 2 cups fresh tomato (diced, 3 Roma or any tomatoes); 1 teaspoon kosher salt; 8 grinds fresh black pepper; 2 teaspoons cumin; 3 cloves garlic (minced); ½ cup uncooked white rice; 4 cups chicken stock; 1 15oz can white beans; 1 15oz can pinto beans; 2 cups cooked chicken (shredded, leftover or rotisserie chicken); 1 cup frozen corn; ¼ cup fresh cilantro (chopped, plus more for serving); a squeeze of fresh lime juice (to taste); Toppings - shredded white cheddar cheese, avocado, cilantro, jalapeno, lime wedges, plain yogurt or sour cream, and your homemade tortilla strips

6 servings

servings

5 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

8 to 10 corn tortillas, cut into strips (olive oil, salt, lime juice)

1 Tablespoon olive oil

1 onion (diced)

1 red bell pepper (diced)

2 cups fresh tomato (diced, 3 Roma or any tomatoes)

1 teaspoon kosher salt

8 grinds fresh black pepper

2 teaspoons cumin

3 cloves garlic (minced)

½ cup uncooked white rice

4 cups chicken stock

1 15oz can white beans

1 15oz can pinto beans

2 cups cooked chicken (shredded, leftover or rotisserie chicken)

1 cup frozen corn

¼ cup fresh cilantro (chopped, plus more for serving)

a squeeze of fresh lime juice (to taste)

Toppings - shredded white cheddar cheese, avocado, cilantro, jalapeno, lime wedges, plain yogurt or sour cream, and your homemade tortilla strips

Directions

For the Tortilla Strips

Preheat oven to 425°. Cut 8 to 10 corn tortillas into strips. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt. Bake 15 to 25 minutes or until golden brown. Check on them and toss them with tongs every 5 minutes or so, especially towards the end. If you love lime, add a squeeze when they are hot from the oven!

For the Soup

Preheat a large soup pot or Dutch oven over medium heat and add olive oil. Saute onion and bell pepper until soft, about 5 minutes.

Add tomato, season with salt, pepper and cumin and cook 3 minutes more, stirring occasionally.

Add garlic and stir to cook slightly. Add rice and stock and stir to combine. Bring to a boil over high heat, then COVER, lower the heat to medium low and simmer about 10 minutes or until rice is nearly cooked through. Give it an occasional stir to keep the rice from sticking to the bottom.

Add beans, corn, and chicken and continue to simmer 3 to 5 more minutes. If you soup ever seems too thick, just add water or more stock to thin it out.

Finish with fresh cilantro and a squeeze of fresh lime juice to taste. Add toppings and serve.

Nutrition

Serving Size

Calories

350 kcal

Total Fat

9 g

Saturated Fat

2 g

Unsaturated Fat

6 g

Trans Fat

Cholesterol

40 mg

Sodium

677 mg

Total Carbohydrate

48 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein

21 g