Southwest Chicken Tortilla Soup Ready in Under 30 Minutes

When the days get busy and you crave something warm, filling, and full of flavor, this Southwest Chicken Tortilla Soup fits the bill perfectly. It combines the cozy comfort of a homemade soup with bold, vibrant ingredients that bring a little fire to your dinner table. Ready in under 30 minutes, this recipe is a lifesaver for weeknights when time is tight but you still want a satisfying meal.

Packed with fire-roasted tomatoes, colorful bell peppers, beans, corn, and tender chicken, this soup offers layers of taste and texture. Plus, it’s incredibly versatile—you can pile on your favorite toppings to make it truly your own. Whether you prefer crispy tortilla strips, creamy avocado, or a squeeze of fresh lime, this soup invites you to customize every bowl.

Southwest Chicken Tortilla Soup with fresh toppings

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients that come together quickly:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika (optional for a smoky depth)

• 1 can (14.5 oz) fire-roasted diced tomatoes

• 1 can green chilis (optional for extra heat)

• 6 cups chicken broth

• 2 raw chicken breasts or 1 shredded rotisserie chicken

• 1 can (15 oz) black beans, drained and rinsed (optional)

• 1 cup corn (frozen or canned)

• Juice of 1 lime

• Fresh cilantro, chopped

• Salt and pepper to taste

  
  

For Serving

• Crispy tortilla strips or chips

• Avocado slices

• Shredded cheese (optional)

• Jalapeño slices

• Extra lime wedges

• Sour cream

  
  
  
  

Step-by-Step Instructions

1. Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes until the vegetables soften and release their aroma. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cooking the spices with the veggies helps release their flavors and builds a rich base for the soup.

2. Build the Broth

Add the fire-roasted diced tomatoes and chicken broth to the pot. Bring the mixture to a gentle boil. The fire-roasted tomatoes add a smoky sweetness that balances the spices beautifully.

3. Cook the Chicken

• If you’re using raw chicken breasts, add them directly to the pot. Reduce the heat to a simmer, cover, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the soup.

• If you prefer to save time, use shredded rotisserie chicken and add it at the end of cooking.

  
  

4. Add the Final Ingredients

Stir in the corn, black beans (if using), lime juice, and chopped cilantro. Let the soup simmer for another 5 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper.

5. Serve and Customize

Ladle the soup into bowls and top with your favorite garnishes. Crispy tortilla strips add crunch, avocado slices bring creaminess, and jalapeño slices offer an extra kick. A dollop of sour cream and a wedge of lime complete the dish.

Why This Soup Works for Busy Nights

This Southwest Chicken Tortilla Soup is a perfect weeknight meal because it’s:

• Quick to make: Ready in under 30 minutes, it fits into even the busiest schedules.

• Nutritious and filling: Packed with protein from chicken and fiber from beans and veggies.

• Customizable: You can leave out or add ingredients based on what you have on hand or your taste preferences.

• Comforting and bold: The combination of spices and fresh toppings creates a satisfying flavor profile that feels both cozy and exciting.

  
  
  
  

Tips for Making the Best Southwest Chicken Tortilla Soup

• Use fire-roasted tomatoes for a smoky flavor that makes the soup stand out.

• If you want more heat, add extra chili powder or fresh jalapeños.

• For a vegetarian version, skip the chicken and use vegetable broth with extra beans and corn.

• Make tortilla strips by cutting corn tortillas into thin strips, tossing them with oil and salt, and baking until crispy.

• Leftovers taste even better the next day as the flavors continue to meld.