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One-Pot Chicken Tortilla Soup: Your 45-Minute Comfort Meal

One-Pot Chicken Tortilla Soup
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This one-pot chicken tortilla soup is perfect for meal prep, offering a warm and comforting meal that’s easy to make. Chloe shares this recipe, inspired by her partner Liam, as a way to deliver a message of care through food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides.
  2. Remove chicken from the pot and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in black beans, diced tomatoes, green chilies, chicken broth, chili powder, cumin, and oregano.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  7. Return the chicken to the pot. Shred the chicken with two forks, or chop it into bite-sized pieces.
  8. Simmer for another 10-15 minutes, or until the chicken is cooked through and the flavors have melded.
  9. Season with salt and pepper to taste.
  10. Serve hot, with your favorite toppings.

Notes

  • For shredded chicken, you can also use a rotisserie chicken.
  • Adjust chili powder and green chilies to your spice preference.
  • This soup freezes well, making it ideal for meal prepping.

Nutrition

Find it online: https://cookerycourier.com/one-pot-chicken-tortilla-soup/