30 Minute Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet yellow onion, chopped
  • 3-4 cloves fresh garlic, minced or pressed
  • 1 lb. boneless, skinless chicken, cut into bite-sized pieces
  • 1 (15 oz.) can great northern or Cannellini beans, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • 1 tbsp. cumin
  • 1 tsp. chipotle chili powder
  • 1 tbsp. chili powder
  • 1 cup nonfat plain Greek yogurt
  • 2 cups sweet corn
  • 1 cup salsa or diced tomatoes
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. fresh lime juice
  • Sea salt and fresh cracked pepper to taste.
Instructions
  1. Place a dutch oven or large stock pot over medium-high heat.
  2. Add olive oil, onion and garlic and saute until the onion has soften and turned translucent, approximately 3-4 minutes.
  3. Add chicken to the dutch oven and brown chicken on all sides, approximately 3-4 minutes.
  4. Add beans, broth, cumin, chipotle chili powder and chili powder. Cover and simmer on low for 15-20 minutes (depending on how much time you have).
  5. Add Greek yogurt, corn, salsa, cilantro, lime juice, sea salt and pepper.
  6. Serve hot. Garnish options: cilantro, avocado, Mexican blend shredded cheese and Greek yogurt.
Recipe by Becky's Best Bites at https://beckysbestbites.com/30-minute-chicken-tortilla-soup/