One-pot Chicken Tortilla Soup Recipe

Servings: 4–6 Prep Time: 10 minutes Cook Time: 30–35 minutes

Ingredients

Soup

• 2 tablespoons olive oil

• 1 lb chicken (about 5 frozen chicken tenderloins)

• 1/2 medium onion, chopped

• 1/4 medium bell pepper, chopped

• 2 garlic cloves, crushed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can red kidney beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes

• 24 oz chicken broth

• 1 (15 oz) can whole kernel corn, drained

• 1/2 cup frozen mixed vegetables (carrots, green beans, corn)

Seasonings (to taste)

• 1.5 tsp Chili powder

• 1 . tsp Cumin

• 1/2 tspGarlic powder

• 1/2 tsp Paprika

• 1/2 tsp Cayenne pepper

• 1/2 tsp Oregano

• 1 tsp Adobo seasoning

Directions

1. Heat olive oil in a large pot over medium heat. Add chicken and season with chili powder, cumin, garlic powder, paprika, cayenne, oregano, and adobo. Cook for about 5 minutes, turning occasionally.

2. Add chopped onion, bell pepper, and garlic. Sauté for 5–10 minutes until vegetables are softened and chicken is nearly cooked through.

3. Stir in beans, diced tomatoes, chicken broth, corn, and frozen vegetables. Bring to a boil.

4. Remove chicken from the pot, dice or shred, then return it to the soup.

5. Reduce heat and simmer for 10–15 minutes. Taste and adjust seasonings as needed.

Serve With

• Tortilla chips

• Mexican cheese

• Diced avocado

Notes

• Frozen chicken works well—no need to thaw.

• For extra heat, add more cayenne or chili powder.

• Great for meal prep and freezer-friendly.