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Chicken Tortilla Soup Is the Delicious No-Stress Dinner You Need Tonight

published Apr 13, 2021
Chicken Tortilla Soup
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Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

When you make this 30-minute chicken tortilla soup for dinner, you’re bound to get the whole family excited. It’s not just because it’s flavor-packed, spice-loaded, and full of hearty meat and beans. It’s because half the fun of serving it is the DIY toppings. Even the pickiest eater will have fun crushing tortilla chips on top of their bowl, along with a combination of avocado, sour cream, and scallions.

Quickly whipping up this hearty classic is easy when you lean on Prego®+ Hidden Super Veggies. It’s the same delicious tomato sauce your family knows and loves with the added goodness of six super veggies — sweet potato, carrot, cauliflower, butternut squash, spinach, and roasted red pepper — which are blended in smoothly.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Combine the sauce with chicken broth, such as Swanson or Pacific Foods, and you have an instant base for chicken tortilla soup. It saves you the hassle of simmering a homemade broth on the stove for hours and results in equally, if not more, flavorful results.

We also recommend trying this recipe with Prego®+ Plant Protein. It’s full of the same rich flavor of vine-ripened tomatoes and includes 4 grams of protein from vegetables per serving. Whether you’re after veggies or protein, you can’t go wrong — you’ll get hidden goodness in every spoonful of this satisfying soup.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Chicken Tortilla Soup

Prep time 5 minutes

Cook time 20 minutes to 25 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    (15-ounce) can black beans

  • 1

    medium yellow onion

  • 2 tablespoons

    olive oil

  • 2 to 3 teaspoons

    chili powder

  • 1

    (24-ounce) jar Prego®+ Hidden Super Veggies

  • 4 cups

    (32 ounces) low-sodium chicken broth, such as Swanson®

  • 1 pound

    boneless, skinless chicken breasts or thighs

  • Kosher salt

  • Freshly ground black pepper

  • Serving options: crushed tortilla chips, diced avocado, sour cream, sliced scallions, and lime wedges

Instructions

  1. Drain and rinse 1 can black beans. Dice 1 medium yellow onion.

  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven (4-quart or larger) over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 to 3 teaspoons chili powder, depending on spice preference, and cook until fragrant, about 1 minute. Pour in 1 jar Prego®+ Hidden Super Veggies and 4 cups low-sodium chicken broth. Add the black beans and stir to combine.

  3. Increase the heat to high, add 1 pound boneless, skinless chicken, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the chicken is cooked through, 10 to 15 minutes, depending on the thickness of the chicken.

  4. Transfer the chicken to a cutting board. Shred the meat with two forks, then return to the pot. Taste and season with kosher salt and freshly ground black pepper as needed. Serve topped with crushed tortilla chips, sour cream, diced avocado, sliced scallions, and lime wedges, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.