20 Minute Tortilla Soup
A delicious, easy tortilla soup recipe that can be made in under 30 minutes.
Equipment
- 1 Large pot
Ingredients
Soup Base
- 3 10 oz cans Ro-Tel tomatoes & green chilies *If you do not handle spice well, do the mild
- 1 can refried beans
- 42 oz chicken broth 3 14 oz cans
Add-ins
- 1 can corn
- 1 can black beans *drained and rinsed
- 1.5 cups chicken *shredded, I usually just use whatever canned chicken I have in the pantry
For Serving
- Tortilla Chips
- Monterey Jack Cheese
- Cilantro Minced
- Avocado Diced
Instructions
- Add Rot-Tel, refried beans, and broth to the pot. Warm the mixture on high heat for 5 minutes and stir to break the refried beans up and dissolve them into the soup.
- Stir in the corn, beans, and chicken. Let simmer for 5-10 minutes. I reccommend you prepare your toppings during this time.
- Serve with tortilla chips, monterey jack cheese, cilantro, and avocado.
Notes
- I usually just use a can of whatever size that I have lying around. Usually, that's a 12.5 oz can, but I have used larger cans and smaller cans and the soup always turns out fine. Don't stress the quantity too much!
- You can make the soup without the fresh ingredients, but I highly recommend them as everything tastes very canned when you don't. The fresh ingredients brighten the flavor and make it much tastier!
