Chicken Tortilla Soup
We are nearing the end of traditional soup season, but I am one of those that advocates for soup all year-round. Yes, soup is cozy and warm and comforting, but it is also an excellent way to use up leftover vegetables or make something out of (mostly) pantry ingredients that’ll last a few days.
This version is a take on chicken tortilla soup, but I added a few cans of black beans to bulk it up and add fiber and other essential nutrients. Beans are a staple in my house because of their nutritional properties, but also because they are easy to work with and can be added to just about any dish.
I also love that this meal is protein packed from both the chicken and black beans, plus it has loads of flavor from the spices, and is topped with avocado, a little cheese and a few tortilla crispies.
How can you possibly go wrong?! P.S. take a peek at the recipe card – I wrote a version for both stove-top and slow cooker!
Print
Chicken Tortilla Soup
- Prep Time: 10 mins
- Cook Time: 20-25 mins
- Total Time: 30-35 mins
- Yield: Serves 8 1x
- Category: Soup
- Method: Stove-Top, Slow Cooker
Description
Homemade tortilla soup with chicken, black beans, tomatoes and spices.
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher or sea salt
- ½ teaspoon black pepper
- 1-pound boneless skinless chicken breasts
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 (15-ounce) cans black beans
- 4 cups unsalted chicken stock
- ¼ cup shredded Monterey cheese
- 1 medium avocado, peeled, pitted and diced
- 30 tortilla chips, crushed
Instructions
Stove-Top Directions:
- Heat the olive oil in a Dutch oven or soup pot to medium heat. Add the onion and sauté 4-5 minutes or until soft. Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
- Add the chicken breasts, then add the tomatoes, black beans and stock and bring to a simmer. Let cook 10-15 minutes or until the chicken is tender.
- Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
- Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.
Crock Pot Directions:
- Place the onion, garlic, chili powder, cumin, smoked paprika, salt, black pepper, chicken breasts, tomatoes, black beans and stock in the bowl of a crock pot. Cook on high 3-4 hours or low 6-8 hours.
- Remove the chicken breasts and transfer to a cutting board. Use 2 forks to shred the chicken, then add it back to the pot. Taste and adjust seasoning, if necessary.
- Serve soup in bowls topped with shredded cheese, diced avocado and crushed tortilla chips.
Notes
Cooking Tip: Use rotisserie chicken to make this soup! Simply shred the chicken and add it in with the beans and tomatoes.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 467
- Sugar: 3g
- Sodium: 543mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 39mg
Keywords: soup, chicken, tortilla, chicken tortilla, entree, dinner, slow cooker, crock pot