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Easy 20-Minute Chicken Tortilla Soup
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Description
A comforting, flavorful and quick weeknight dinner. Top with tortilla strips, cilantro and avocado and you’re ready to go!
Ingredients
- 1 Tablespoon Olive Oil
- ½ whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 cups Chicken Broth
- 10 ounces, fluid Canned Red Enchilada Sauce (medium Spice)
- 1 cup Canned Crushed Tomatoes
- 15-½ ounces, weight Canned Black Beans, Drained And Rinsed
- 1 cup Frozen Corn
- ½ teaspoons Cumin
- ¼ teaspoons Paprika
- ¼ teaspoons Black Pepper
- 2 cups Shredded Cooked Chicken Breasts
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fresh Cilantro, Chopped
- Optional Garnishes: Chopped Avocado, Tortilla Strips Or Cilantro
Preparation
Add oil into a large saucepan and heat over medium heat. Add the onion and saute for 2-3 minutes. Add the garlic and cook for 1 minute. Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes. Stir in the cooked shredded chicken and warm through. Take pot off of the heat and add the lime juice and cilantro. Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.
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