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Delicious One-Pot Chicken Tortilla Soup: 4 Quick Lunches

One-Pot Chicken Tortilla Soup
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This One-Pot Chicken Tortilla Soup is an easy and flavorful meal perfect for meal prepping lunches. It’s packed with delicious ingredients and comes together quickly in a single pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides.
  2. Remove chicken from the pot and set aside.
  3. Add chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in black beans, diced tomatoes, Rotel, chicken broth, chili powder, cumin, and oregano.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  7. Return the chicken to the pot. Shred the chicken with two forks directly in the pot.
  8. Season with salt and pepper to taste.
  9. Simmer for another 5-10 minutes, or until chicken is cooked through and the soup has thickened slightly.
  10. Serve hot, garnished with your favorite toppings.

Notes

  • For meal prep, divide the soup into individual containers after cooling.
  • Add toppings just before serving to keep them fresh.
  • You can use leftover cooked chicken instead of cooking fresh chicken breasts.

Nutrition

Find it online: https://magazinemeal.com/one-pot-chicken-tortilla-soup/