8-Minute Chicken Tortilla Soup
Cook Time
8 mins
My 8-Minute 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!
Course: Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 283 kcal
  • 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
  1. 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.
  2. Add garlic and ancho chili powder and cook for 1 minute.
  3. 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.
Recipe Notes

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

If you like this recipe you may find this recipe tasty as well… Chipotle-Peanut BBQ Chicken Strips.

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