This easy 30 minute homemade chicken tortilla soup is a keeper. Want to make it even faster? Prep the ingredients the night before and use shredded rotisserie chicken instead of cooking your own in the soup! Costco sells this kind of chicken pre-shredded and ready to go.
Last night I was elated that David was home in time to help with bed and bath. I was tired from a busy day and just wanted to eat dinner and enjoy some silence. Then, a funny thing happened. As I kicked my feet up, ready to enjoy the peace, I really missed the girls.
Yes, I know it sounds crazy. I had been begging for bedtime to hurry up and get here, then I wanted them to be awake again? Clearly I had lost my mind. I peeked in on them and had a moment of heavy hearted nostalgia and found myself wondering how to freeze time. Kaitlyn, all sprawled out on her belly, starfish-ed and peaceful. Hailey, arms curled up hugging her blanket and head on an actual pillow like an adult.
Right now I am able to mostly protect them from the outside world. Right now they think I’m the bees knees. Right now they are so innocent and loving. Right now. I really want to soak up right now.
So, that’s what I’m going to do today. I’m going to hit publish then go spend the day only with the girls. No side stuff.
But I don’t want to leave you empty handed, so in the blog world’s worst transition ever, I give you one of our favorite dinners- an easy 30 minute homemade chicken tortilla soup!
It’s spicy (if you want it to be), filling and can be altered in a million ways.
Add black beans to add more fiber.
Leave out the jalapeno seeds to knock it down a spice level.
Go topping crazy with avocado, diced red onion and tortilla strips.
Or, just leave it like this and I’m certain you’ll enjoy it.
A satisfying and quicker version of chicken tortilla soup!
- 2 Tbsp olive oil
- 1 onion
- 1 red pepper
- 1 green pepper
- 1/2 cup frozen (or canned) corn
- 1 jalapeno, minced (with seeds for added spice)
- 3 cloves garlic, minced
- 2 cans Rotel
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 32 oz chicken broth
- 6 oz (1 small can) tomato paste
- 2 large chicken breasts
- 1 lime
- 1/4 cup chopped cilantro (plus more for garnish)
- For Garnish
- Sour cream
- Heat olive oil over medium heat in a large pot.
- Add garlic, onions and peppers. Stir well until soft, about 5 minutes.
- Add corn, Rotel, spices, chicken broth, tomato paste and chicken.
- Bring to a boil, and let it simmer for 30 minutes.
- Remove chicken from the soup and shred, then return it to the soup.
- Squeeze juice from the lime into the soup, sprinkle in chopped cilantro, and stir.
- Top with garnish and serve!
This can also be made in a slow cooker. I have this slow cooker that has a saute function. I saute the onions and garlic in the olive oil until soft, then add the remaining ingredients through the tomato paste. Stir to mix well, then nestle the chicken in the middle. Cook on low for 6 hours, then have it switch to warm. When you get home, remove and shred the chicken, then put it back into the soup. Squeeze in the lime and stir in the cilantro, then enjoy!
This is super kid friendly when you leave out the jalapenos and serve it with tortilla chips or a cheese quesadilla for dipping.
Keywords: easy 30 minute homemade chicken tortilla soup
I’ll be eating the leftovers for lunch today and am pretty excited. Isn’t soup even better on the second day?!