Sometimes, life gets hectic, and you just *need* some convenience food. As I finished up my first trimester of pregnancy a few weeks ago, I’m coming out of one of those seasons.
But convenience food doesn’t necessarily have to equal unhealthy food!
The key to this quick and easy soup is pre-prep. If your salsa is already made (or even store-bought…it’s OK!) and your beans are already cooked, you can simmer up this soup in a matter of minutes!
Easiest Chicken Tortilla Soup
Yield 4-6 servings
- 2-3 chicken breasts
- 2 cups salsa (or 1 16 oz. jar)
- 2 cups pre-cooked black beans (or 1 can, rinsed and drained)
- water or chicken broth
- optional: 1 can corn (I usually don't because of GMOs.)
- Boil chicken breasts in large stock pot. If you already have chicken pre-cooked and shredded, you’re ahead of the game!
- Reserve boiled water, shred chicken and place back in stock pot with water.
- Pour salsa and beans into pot. (No extra seasonings needed...the salsa provides all the flavor!)
- Add enough water and/or chicken stock until soup reaches your desired consistency.
- Bring to a boil then turn burner to low until you’re ready to serve.
- Top with shredded cheese and sour cream or plain yogurt. Serve with tortilla chips.
- You can add a lot of liquid for a true soup or just a little for a more stew-like consistency. I enjoy it both ways. Of course, the more liquid you add, the more servings this will yield! I have also tried this with garbanzo beans, and it was scrumptious!
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I make a soup similar to this. I add rice, it’s done when the rice is done.
I use a chipotle garlic salsa which adds more flavor and make it mild and those who want it spicer can add more salsa at the table. I cannot add corn because husband cannot eat corn, so I will heat that up to be added individually. I have never used beans, but will try that next time. A few minutes before it is done I add fresh cilantro.
If I have leftover chicken, I use that. Even if it’s a flavored chicken, I just chop and add, it adds a creative flavor. Fried chicken, I just remove crust. Can add more than one kind of leftover chicken.
For a quick taco, cook your chicken then add the same salsa and you have great chicken tacos. They go great together!
Love your site!
I have been making this soup for ages and I also use a small amount of rice. You can bump your flavor while reducing your costs by using canned Mexican Style stewed tomatoes and or canned tomatoes for chili. I open the can, use a pair of kitchen shears to cut the tomatoes into smaller pieces and dump them in the pot. I usually start with frozen chicken breast strips, or tenders, cut them while frozen, and add to the broth. If you have them in the fridge, you can also add chopped carrots. If they are available, I serve with sliced avocados. I usually also serve tortilla strips for salad with this, or add tortilla pieces to the soup. Yummy and fast.
looks yummy! now for the million dollar question: have you found anyone that makes real tortilla chips, or do i need to make them myself? no crappy oils, please; only coconut, palm, avocado, olive, or lard will do! thanks in advance for your input!
I use some organic, GMO-free chips from BJ’s…but I think they have bad oil. I think you would probably have to make your own. :/