Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is made in just 30 minutes is perfect for a crowd. Everyone gets exactly what they like by adding delicious toppings to suit their own tastes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 tablespoon olive oil
- 1 sweet onion finely diced
- 1/2 sweet pepper finely diced
- 1 clove garlic minced
- 32 ounce chicken stock
- 15.9 ounce can tomato puree
- 4 chicken breast diced
- 1 tablespoon taco seasoning mix
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 2 cups Spanish rice prepared
- Salt and Pepper to taste
In a Dutch oven heat the olive oil over medium heat, then add the onion and peppers and cook until tender. Add the garlic and cook 1-2 minutes more.
Add the chicken stock and tomato puree.
Add the chicken to the pot. Season with taco seasoning mix, granulated garlic, cumin, salt and pepper.
Bring the soup to a boil, then reduce heat and allow the soup to simmer for 20-25 minutes until the chicken is tender.
Just before serving, stir in the prepared Spanish rice. Serve with optional toppings tortilla strips, sour cream, chunks of avocado, Queso Blanco, chopped cilantro and slices of jalapeno peppers.
Queso Blanco (or Monterrey Jack), shredded
Jalapeno pepper slices
If using pre-cooked chicken, reduce the cook time to 15 minutes.
Add a can of black beans and/or corn for an even heartier soup.