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Easy 30-Minute Chicken Tortilla Soup

Ingredients

  • 2 Tbsps avocado oil or olive oil
  • 1 medium yellow onion chopped
  • 1 red bell pepper chopped
  • 2 small zucchini cut in half, sliced into half moons
  • 1 green or red chili sliced
  • 4 fresh garlic cloves minced
  • 6-8 about 1 pound large chicken tenderloins
  • 1 28 ounce can crushed tomatoes
  • 1 ½ tsp ground cumin
  • ½ tsp chili powder
  • 2 cups water or chicken broth
  • 1 15 ounce can black beans rinsed well
  • 1 ½ tsp sea salt
  • Garnish ideas:
  • 2-3 Tbsp chopped cilantro/parsley
  • 1 ripe avocado diced
  • 1/4 cup cheddar cheese grated
  • cherry tomatoes halved
  • sliced jalapeño
  • dollop of plain Greek yogurt

Instructions

  • To a large dutch or stockpot, add oil and heat on medium- low.
  • Add the onion, peppers, zucchini, jalapeños, etc. and cook for about 5 minutes, until the vegetables begin to soften.
  • Add the garlic and saute for 1-2 minutes. Add the rest of the ingredients.
  • Bring to a boil and cook for about 20 minutes, or until the chicken is cooked and the vegetables are soft.
  • Once the chicken is cooked through, place it on a chopping board and shread it, then return it to the pot.
  • Just before serving, add the chopped cilantro/parsley and season with more salt and pepper if desired.
  • Add garnishes of choice and enjoy warm!