Ingredients for Chicken Tortilla Soup Quick
- Cooked Chicken Breasts
- Creamed Corn
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- Diced Tomatoes With Mild Green Chilies
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How to Make Chicken Tortilla Soup Quick
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 lb boneless, skinless chicken breasts and cook until browned on all sides.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 4 cups chicken broth, 1 (15 ounce) can corn, drained, 1 (15 ounce) can black beans, rinsed and drained, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
- Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through.
- Shred the chicken with two forks directly in the soup.
- Serve hot, garnished with your favorite toppings (e.g., avocado, shredded cheese, sour cream, tortilla chips, cilantro, lime wedges) and accompanied by warm tortillas.
- Enjoy your delicious and quick Chicken Tortilla Soup!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
5g
Carbs
13g