So-Simple Chicken Tortilla Soup

My So Simple Chicken Tortilla Soup is a fantastic way to spice up leftover chicken;  or pick up a  rotisserie chicken for an easy 8 minute dinner anytime.  Also perfect for  meal prep!   Set up a fun nacho-style toppings bar (ideas below) to let everyone customize their own bowl. It’s a great way to get kids to try new things too!


Chicken Tortilla Soup with Cheddar, Sour Cream, & Crushed Tortilla Topping

Chicken Tortilla Soup with Cheddar, Sour Cream, & Crushed Tortilla Topping



2 tsp olive oil

1 cup chopped onion

1/2 tsp kosher salt

2 tsp minced garlic

1 tsp 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 TB fresh lime juice

1/4 cup chopped cilantro

Optional Toppings: Shredded Cheddar, Sour Cream, Crushed Tortilla Chips, Salsa, Hot Sauce, Diced Avocado

How To:

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. Add garlic and ancho chili powder and cook for 1 minute. 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.

Cook Time: 8 minutes

Yields 7 cups soup to serve 4

Cooking w Julie’s Chef Tips:

  • 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