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This simple 30-minute chicken tortilla soup uses both Hunt’s and RO*TEL tomatoes to make a comforting, flavorful soup that’s perfect for fall!
I love a good pun.
You know, like how soup-er simple this soup is? Or how it’s so comforting it’s fall-tastic?
Ah, I slay myself with these.
I could get cornier, but I’ll spare you my cheesy jokes.
…
Hey, I said I loved a good pun not that I made good puns. 🙂
But really, jokes aside, this soup tastes like a warm hug in a bowl. And! And! And! It only takes 30 minutes to make. High-fives all around!
The truth is, during this time of year, I cannot get enough of soup, stews, or chilis.
When the days grow shorter, the nights grow longer, and the weather changes from hotter-than-the-sun to baby-it’s-cold-outside, all I want is to curl up under a blanket with a remote in one hand and bowl of steaming soup in the other (soup and Gilmore Girls pair extremely well, in case you were wondering).
One of my favorite things about this soup is how easy it is to throw together. Thanks to Hunt’s and RO*TEL, this chicken tortilla soup comes together in 30 minutes. #score
Even though I love to cook, easy weeknight meals are a must. After a long day of work, sometimes I’m too exhausted to do anything else but put a bunch of ingredients into a pan and let it simmer.
Spoiler alert: It simmers into something outstanding.
This is currently my new favorite soup/dinner/everything.
It’s bean (been) real.
I couldn’t resist slipping in another one.
- 1 14oz can Hunt's diced tomatoes
- 1 10oz can RO*TEL diced tomatoes with green chiles (RO*TEL Mexican Festival diced tomatoes would work wonderfully as well!)
- 1 15 oz can black beans, drained
- 2 1/2 cups chicken stock low-sodium
- 1 cup corn fresh or frozen
- 1/4 cup salsa medium
- 1 1/2 tsp chili powder feel free to add more if you prefer your soup spicier
- 1 tsp taco seasoning any brand will work
- salt and pepper to taste
- 2 large boneless skinless chicken breasts
- 1 Tbsp olive oil
- 2 tsp fresh lime juice
- tortilla strips
- cheese
- sour cream
- cilantro
- avocado
- extra lime juice
- Preheat oven to 400 degrees. Place chicken in a foil-lined baking dish, and drizzle with 1 Tbsp of olive oil and 2 tsp of lime juice. Salt and pepper both sides of the chicken. Bake for about 15 minutes, or until the chicken is tender and no longer pink.
- While the chicken is baking, in a large pot, stir together Hunt's tomatoes, RO*TEL tomatoes and green chiles, drained black beans, chicken stock, corn, salsa, and chili powder and taco seasoning.
- Bring to a boil, about 1-2 minutes. Once it boils, lower the temperature and allow the soup to simmer for 25 minutes.
- When the chicken is cooked, chop or shred it, and add it to the soup. Season the soup with salt and pepper to taste (or more chili powder or taco seasoning if you prefer a spicier soup).
- Add toppings to the soup and enjoy!
Medha @ Whisk & Shout says
This looks delicious!
Michelle says
Thanks, Medha! 🙂
Julie Rampenthal says
I can’t wait for the weather to change so that I can have this warm and yummy looking soup!
Please keep your dinner recipes coming!
Michelle says
Thanks, Julie! 🙂
Kimberly @ The Daring Gourmet says
Chicken tortilla soup has always been one of my favorites. This sounds delicious!
Michelle says
Thanks, Kimberly!
Izzy says
I’ve been wanting to make a tortilla soup lately!! Mexican flavors are my favorite flavors, especially in soup! And I love that it only takes 20 minutes!
Michelle says
Me too! Thanks, Izzy!
sue|theviewfromgreatisland says
This is absolutely brilliant!
Gayle @ Pumpkin 'N Spice says
I can never resist comforting foods like this on a cold day! Looks fantastic, Michelle!
Sarah @Whole and Heavenly Oven says
Tortilla soup is totally my winter weeknight go-to! I seriously just want to dive right into this gorgeous soup, Michelle!
Andi @ The Weary Chef says
This sounds really comforting! I love that its a 30-minute meal! A perfect fall dinner!
Ashley | The Recipe Rebel says
30 minutes is about all I have before things start getting crazy! Lol. I think I can definitely handle this!
Deb @ Cooking on the Front Burner says
I make soup once or twice a week – this is my kind of recipe!
Justine | Cooking and Beer says
I love love love chicken tortilla soup and hardly ever make it! Loving that this recipe is made in 30 minutes! Pinning for later!
Becky Hardin | The Cookie Rookie says
I love love love Chicken Tortilla Soup! It doesn’t get better than this for me. Can’t wait to try your version!
Kelly - Life Made Sweeter says
This looks so comforting and delicious! I love chicken tortilla soup and the fact that it’s ready in only 30 minutes makes this even better! It’s perfect for busy weeknights!
Kristyn says
Fast, easy chicken tortilla soup? Sounds perfect to me! Can’t wait to try! 🙂
Rachel @ Bakerita says
This soup looks so warm and comforting!! Perfect for cool fall days 🙂
Renee - Kudos Kitchen says
You can’t beat a soup that only takes 30 minutes to make and is packed full of flavor. Nice recipe. You’ve done it with flying colors!
Liora - Allthingsloveli says
I have been on the lookout for new soup recipes! The only good part about the weather getting cooler is the food that gets warmer 🙂 your tortilla soup looks awesome!
Ashley | Spoonful of Flavor says
I love quick and easy dinners! This time of the year I love soup so this recipe is perfect.
Jessica @ A Kitchen Addiction says
Chicken tortilla soup is a favorite around here! Love that yours only takes 30 minutes!
Denise @ Sweet Peas & Saffron says
I seriously love tortilla soup but I haven’t had a bowl in ages…I need to try this recipe! I am so short on time these days this is perfect for me 🙂