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–+ servings

Easy Chicken Tortilla Soup Recipe

A hearty, high-protein chicken tortilla soup loaded with three kinds of beans, shredded chicken, corn, and bold smoky spices — all in one pot in under 30 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

Ingredients
  • 2 cans (15 oz) great northern beans drain one, blend the other 1.5 with a splash of broth
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) black beans drained
  • 1 yellow onion diced
  • 2 cups frozen corn
  • 2 cups shredded cooked chicken rotisserie chicken works great
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chilis
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon olive oil
  • salt and black pepper to taste

Method
 

Instructions
  1. Blend 1.5 cans of great northern beans with a splash of chicken broth until completely smooth. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent.
  3. Add shredded chicken, blended beans, remaining whole beans, corn, both cans of tomatoes, and chicken broth. Stir to combine.
  4. Add chili powder, cumin, paprika, garlic powder, cayenne, salt, and pepper. Stir well.
  5. Bring to a gentle boil, then reduce heat and simmer on medium for 10–15 minutes, stirring occasionally.
  6. Taste and adjust seasoning. Serve hot with tortilla chips, shredded cheese, sour cream, and your favorite toppings!

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