DESCRIPTION
This quick chicken tortilla soup recipe uses salsa to deepen the flavor instantly. The soup is ready in less than 15 minutes.
Ingredients
Units
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- 4 cups low-sodium chicken stock
- 1 (28 oz.) can diced tomatoes
- 1 cup low-sodium chunky salsa
- 3/4 lb. thin chicken breast cutlets, sliced thinly*
- 1 (15.25 oz.) can black beans, drained
- 20 tortilla chips
- 1/2 cup shredded cheese
- 2 green onions, chopped
- 1 avocado, pitted and chopped
- 20 fresh cilantro leaves
Instructions
- Put a large pot or Dutch oven on the stove over high heat. Pour in the chicken stock, diced tomatoes, and salsa. Cover and let it come to a boil.
- When the stock mixture comes to a boil, add the chicken. Reduce heat to a low simmer until the chicken is cooked through, 2-3 minutes.
- Stir in the black beans and let them heat through for 30 seconds or so.
- Get out 5 soup bowls and crunch 2 tortillas into each one. Ladle soup into the bowls. Crunch another 2 tortillas onto the top of each. Garnish each serving with the cheese, green onion, avocado, and cilantro.
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Notes
*Alternatively, use cooked chicken or other cooked meat. Add it along with the beans and simmer just until heated through.