Quick & Easy Chicken Tortilla Soup #SoupSwappers

Soup Saturday is up again and yours truly is hosting!

Since school and fall activities started up just a few short weeks ago, I thought “Quick Weeknight Soups” would be a great theme for this month!

Even though my boys are still in elementary school, some evenings get so hectic!  Going back to working part time should help alleviate some of the craziness, but I know there will still be nights when fast meals will be a must!

I’ve made a couple versions of Chicken Tortilla Soup over the years, and while I love the fresh tomatoes version, it is a bit more time consuming.

This version (which also includes some beans for heartiness) is on the table in 15 minutes.  It is lightning fast but super delicious and flavorful!

Plus, if you’re really frazzled forgot to thaw the chicken, frozen chicken can also be used (it will just increase the cooking time by about 10 minutes!)

Quick & Easy Chicken Tortilla Soup

1 qt chicken broth

2 large chicken breasts (about 1 lb)

1 (15 oz) can tomato sauce

1 (14 oz) can refried beans

2 chipotle peppers + 2 tbsp adobo sauce

½ tsp paprika

½ tsp garlic powder

¼ tsp turmeric (optional)

¼ tsp onion powder

Leaves from 3-4 sprigs fresh oregano

Shredded cheddar & tortilla chips, for serving

Heat the broth in a large saucepan over medium heat.  Add stir in the remaining ingredients. 

Cook for 15 minutes or until the chicken is cooked through.  Remove the chicken and shred – return to pot.

Remove chipotle peppers and serve, garnished with cheese and chips

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Quick & Easy Chicken Tortilla Soup

by Amy's Cooking Adventures September-15-2017

Quick & Easy Chicken Tortilla Soup

Ingredients

• 1 quart chicken broth
• 1 pound chicken breats
• 15 ounces tomato sauce
• 14 ounces refried beans
• 2 chipotle peppers
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon tumeric
• 1/4 teaspoon onion powder
• 3 sprigs oregano`

Instructions

Heat the broth in a large saucepan over medium heat. Add stir in the remaining ingredients. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken and shred – return to pot.Remove chipotle peppers and serve, garnished with cheese and chips

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings