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Easy Chicken Tortilla Soup Recipe Taco Seasoning

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Easy Crock Pot Chicken Tortilla Soup Your Entire Family Will Love
Easy Crock Pot Chicken Tortilla Soup Your Entire Family Will Love from kidsactivitiesblog.com

Description

This easy chicken tortilla soup recipe with taco seasoning is a perfect meal for those cold winter nights. It is a hearty soup that is packed with protein and vegetables. It is also easy to customize based on your personal preference. You can add more vegetables or spices to make it your own.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 tablespoon taco seasoning
  • 4 cups chicken broth
  • 1 cup tortilla chips, crushed
  • 1 avocado, diced
  • 1 lime, juiced
  • Salt and pepper, to taste

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the chicken to the pot and cook until browned on all sides, about 10 minutes.
  3. Add the diced tomatoes, black beans, corn, taco seasoning, and chicken broth to the pot. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
  5. Remove the soup from the heat and season with salt and pepper to taste.
  6. Divide the crushed tortilla chips between bowls.
  7. Ladle the soup over the tortilla chips.
  8. Garnish each bowl with diced avocado and a squeeze of lime juice.

Notes

This soup can easily be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.

Nutrition Info

  • Servings: 4
  • Calories: 450
  • Carbohydrates: 45g
  • Protein: 30g
  • Fat: 18g
  • Saturated Fat: 3g
  • Cholesterol: 60mg
  • Sodium: 1200mg
  • Potassium: 1200mg
  • Fiber: 12g
  • Sugar: 7g
  • Vitamin A: 15%
  • Vitamin C: 50%
  • Calcium: 10%
  • Iron: 25%

Recipes FAQ

Can I freeze this soup?

Yes, this soup can be frozen. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months.

Can I use a different type of bean?

Yes, you can use any type of bean you like. Kidney beans, pinto beans, or white beans would all work well in this soup.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Use about 2 cups of chopped fresh tomatoes in place of the canned tomatoes.

Recipe Tips

  • If you like your soup a little spicier, add a diced jalapeño pepper to the pot when you cook the onion and garlic.
  • Top each bowl of soup with a dollop of sour cream or shredded cheese for an extra creamy and cheesy touch.
  • You can also add some chopped cilantro to the soup for a fresh and herbal flavor.

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