Easy 30-Minute Homemade Chicken Tortilla Soup

The soup has slightly spicy broth with tender chicken, corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It’s ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions. To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Make sure to salt your soup to taste. It makes enough to stash half in the freezer for those nights when you just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.

Gluten free
∙ Makes 10 cups
2 cups Chicken, cooked
1 Avocado
1 15-ounce can Black beans
1/3 cup Cilantro, fresh leaves
1 1/2 cups Corn
4 Garlic cloves
1 Jalapeno pepper (about 4 to 5 inches long), large
1 cup Vidalia or yellow onion, sweet
Canned Goods
32 oz Chicken broth, low-sodium
1 tbsp Lime juice
Baking & Spices
1 tsp Black pepper
1/4 tsp Cayenne pepper
1 tbsp Chili powder
1 tsp Kosher salt
1 tsp Paprika, smoked
2 tsp Salt
Oils & Vinegars
4 tbsp Olive oil
Nuts & Seeds
2 tsp Cumin
Bread & Baked Goods
10 Corn tortillas, small
2 14.5-ounce cans Tomatoes and juice
1 Cheese
1 Sour cream