One-Pot Wonder: Quick Chicken Tortilla Soup for Busy Moms

Hey fellow moms! If your days are anything like mine, packed with errands and endless to-do lists, you’re going to love this recipe. Our One-Pot Quick Chicken Tortilla Soup is not only incredibly easy to make but also warms the soul with its rich flavors. The best part? It’s all done in a single pot, which means minimal cleanup. Let’s dive into this delightful meal that your family will adore.

Gather Your Ingredients

Before we jump into cooking, let’s gather all our ingredients. Prepping ahead makes the process so much easier.

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup corn (fresh or frozen)
• Juice of 1 lime
• Optional toppings: tortilla strips, avocado, cilantro, shredded cheese, sour cream

Cooking the Chicken

1. Heat the Oil: In a large pot, heat the olive oil over medium heat.
2. Cook the Chicken: Add the cubed chicken breasts and cook until browned on all sides, about 5-7 minutes.
3. Remove Chicken: Remove the chicken from the pot and set it aside on a plate.

Sauté the Vegetables

1. Add Onion and Garlic: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
2. Include the Bell Pepper: Stir in the diced bell pepper and cook for another 2 minutes.

Build the Soup Base

1. Add Ingredients: Add the black beans, diced tomatoes, and chicken broth to the pot. Stir well to combine.
2. Season: Sprinkle in the cumin, chili powder, and salt. Mix thoroughly.

Simmer the Soup

1. Return the Chicken: Add the browned chicken back into the pot.
2. Add Corn: Stir in the corn.
3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, allowing the flavors to meld.

Final Touches

1. Add Lime Juice: Stir in the juice of one lime for a fresh, tangy flavor.
2. Serve: Ladle the soup into bowls.
3. Garnish: Top with your favorite toppings such as tortilla strips, avocado slices, cilantro, shredded cheese, or a dollop of sour cream.

One-Pot Quick Chicken Tortilla Soup

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Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup corn (fresh or frozen)
• Juice of 1 lime
• Optional toppings: tortilla strips, avocado, cilantro, shredded cheese, sour cream

Instructions

1️⃣ Heat olive oil in a pot over medium heat. Cook cubed chicken until browned. Remove and set aside.

2️⃣ Add onion and garlic to the pot. Sauté until onion is translucent.

3️⃣ Stir in diced bell pepper and cook for 2 minutes.

4️⃣ Add black beans, diced tomatoes, and chicken broth. Stir well.

5️⃣ Season with cumin, chili powder, and salt.

6️⃣ Return chicken to the pot. Add corn.

7️⃣ Bring to a boil, then reduce heat. Simmer covered for 20 minutes.

8️⃣ Stir in lime juice before serving.

9️⃣ Serve with toppings like tortilla strips, avocado, cilantro, cheese, or sour cream.

Notes

• For extra heat, add a pinch of cayenne pepper or a diced jalapeño.
• This recipe can be easily doubled for larger gatherings.
• Leftovers can be frozen for a quick meal on busy days.

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