Chicken Tortilla Soup
Try Jen’s easy homemade Chicken Tortilla Soup recipe! Dinner in 30 minutes! Filled with chicken, tomato, corn, beans and more! Topped with sour cream, green onions, cheese and tortilla chips, it is sure to be a new household favorite!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dinner, Main Course
- Method: Dutch Oven
- Cuisine: Mexican, Soup
Ingredients
Scale
- 3 Tbsp. Olive Oil
- 1 Yellow Onion (diced)
- 2 Lbs. Boneless Chicken Tenderloins (cubed)
- 1 Packet of Taco Seasoning
- 2 Zucchini Squash (sliced or cubed)
- 1 Can Black Beans (drained)
- 1 Can Sweet Corn (drained)
- 2 Cans Rotel Diced Tomatoes’ & Green Chilies
- 1 Can Rotel Diced Tomatoes’ & Cilantro
- 1 Can Tomatoes, Green Peppers and Onions (diced)
- 2 Boxes Chicken Broth (8 cups)
- 1 Tsp. Crushed Red Pepper
TOPPINGS
- Sour Cream
- Cup Chopped Green Onion
- Shredded Cheddar Cheese
- Crispy Onions
- Corn Chips
Instructions
- In a Dutch Oven on medium heat, add olive oil, diced onion, and chicken. Season with taco seasoning, then cook the chicken until no longer pink.
- Then add zucchini, diced tomato, green pepper and onions, cans of Rotel, black beans and corn. Mix together then cover and let simmer for about 10 minutes.
- Pour in chicken broth and add crushed red pepper flakes. Cover and let simmer for 15 minutes.
- Top with sour cream, green onion, shredded cheese, crispy onions, and tortilla chips. Enjoy!
Find it online: https://www.shotgunred.com/recipes/chicken-tortilla-soup/