Name: Simple Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups diced boneless, skinless chicken breast; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) red kidney beans, drained and rinsed; 1 cup chopped onion; 2 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 6 corn tortillas, cut into thin strips; 1/4 cup shredded cheddar cheese; 1 chipotle pepper in adobo sauce, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups chicken broth; 1/4 cup chopped fresh scallions, for garnish

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Imagine a warm, comforting bowl of soup on a chilly evening, filled with the aromatic flavors of tender chicken, crispy tortillas, and a hint of smokiness from the chipotle peppers. It’s a symphony of textures and tastes that will transport you to a Mexican steaming bowl shop, and with our simple tortilla soup recipe, you can recreate that experience in just 20 minutes!

If you’re a fan of bold flavors and easy-to-make meals, you’re going to love our Simple Tortilla Soup. It’s a great alternative to ordering takeout or cooking a elaborate meal, especially when you have limited time. And, if you’re looking for more recipe ideas that fit within a 20-minute timeframe, be sure to check out our Related Recipe for a delicious and quick weeknight dinner!

🛒 Quick Shopping List

2 cups diced boneless, skinless chicken breast
1 can (14.5 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
6 corn tortillas, cut into thin strips
1/4 cup shredded cheddar cheese
1 chipotle pepper in adobo sauce, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1/4 cup chopped fresh scallions, for garnish

Why This Recipe Works

The combination of crispy tortilla strips and creamy chicken broth creates a harmonious contrast of textures that will leave you wanting more.
The use of chipotle peppers in adobo sauce adds a smoky, slightly spicy flavor that complements the richness of the chicken and cheese perfectly.
The efficiency of this recipe lies in its simplified ingredient list and quick cooking time, making it an ideal option for a weeknight dinner.

Key Ingredients

For this recipe, I recommend using high-quality ingredients to ensure the best flavor. For the chicken broth, you can use either store-bought or homemade. If you’re using a store-bought option, look for a low-sodium variety to avoid overpowering the other flavors. When it comes to the chipotle peppers, be sure to use the ones that come in a can, as they have a more intense flavor than the dried variety. And, of course, use plenty of cilantro for that fresh, herby flavor that complements the other ingredients so well.

SIMPLE TORTILLA SOUP - Quick 20-Minute Dinner

Recipe Courtesy of Our Kitchen

Simple Tortilla Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups diced boneless, skinless chicken breast

1 can (14.5 oz) diced tomatoes

1 can (15 oz) red kidney beans, drained and rinsed

1 cup chopped onion

2 cloves garlic, minced

1/4 cup chopped fresh cilantro

6 corn tortillas, cut into thin strips

1/4 cup shredded cheddar cheese

1 chipotle pepper in adobo sauce, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

2 cups chicken broth

1/4 cup chopped fresh scallions, for garnish

Directions

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, until the spices are fragrant.

Add the diced chicken, chipotle peppers, and chicken broth to the pot. Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and simmer the soup for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.

Storage & Reheating

To store the soup, let it cool completely and then refrigerate or freeze it for up to 3 days. Reheat the soup by gently warming it on the stovetop or in the microwave, adding a splash of water if it becomes too thick. You can also freeze the soup in individual portions for a quick meal later on.