Happy New Year! If you’re like most of the world, you’re vowing to eat healthier this year. Healthy doesn’t always have to be boring and bland. I love to make a big pot of soup on Sundays that I eat throughout the week for lunch. I’ll have a small bowl of soup with a salad during the weekdays. It saves money, it’s easy to plan, and it doesn’t take long to prepare!

I’ve frequently made this chicken tortilla soup in the slow cooker; however, when I forget to start it in the morning I have to resort to plan “B.” To make this quick-cooking soup, I poach chicken breasts in chicken broth. By poaching the boneless skinless chicken breast on high, the chicken is fully cooked in just 20 minutes! Then I add the remaining ingredients. Within 30 minutes, the soup is ready! I put a five-minute prep time in the recipe because it takes me about five minutes just to dig spices out of my cabinet and gather all my ingredients. If you keep a rather well-stocked pantry (like me), then it will take you five minutes to find your ingredients for this soup. Don’t worry – you can search for the remaining ingredients while the chicken is poaching.

I recommend using cooked rice for this soup. You can grab one of those minute pouches you find at the grocery store, or if you have leftover or even frozen cooked rice, that will work, too. If you are looking to make this lower calorie, you can use quinoa or even a riced cauliflower.

To add an additional layer to the Chicken Tortilla Soup, I like to add freshly diced avocado and a handful of shredded Mexican blend cheese. Of course, a good sharp cheddar would work, too! If you have fresh cilantro on hand, you can dice that up as well, and if you really want to get crazy you could add in a dollop of Greek yogurt or sour cream. Don’t forget the tortilla chips, either!

If you’re craving soup this January, reach into your pantry, gather the spices, the black beans, corn, and get to poaching your chicken breast. You’ll have soup in no time. Both your body and soul will be warmed on these chilly winter days all week long.

30-Minute Chicken Tortilla Soup

Yield: 6-8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

• 2 32oz. low-sodium chicken broth
• 2 boneless, skinless chicken breasts
• 1 tablespoon dried onion flakes
• 1 tablespoon chili powder
• 1 tablespoon dried cilantro
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 tablespoon taco seasoning
• 1 tablespoon lime juice
• 1 15.5 oz. can black beans, drained and rinsed
• 1 15oz. can corn, drained and rinsed
• 1 cup cooked white or brown rice
• Shredded cheddar cheese, avocado, and tortilla chips for serving

Directions:

1. Pour the chicken broth in a large stock pot, then place the boneless chicken breast in the pot. Cook on high until boiling, then reduce to medium-high and cook with the lid on for 20 minutes.
2. While the chicken cooks, drain and rinse the black beans and corn and set to the side. Once the chicken is cooked, add in the dried onion flakes, chili powder, dried cilantro, cumin, paprika, black pepper, taco seasoning, lime juice, black beans, corn, and cooked rice. Mix well and simmer on medium-low for 10 minutes.
3. Ladle soup into bowls, top with shredded cheddar cheese and fresh avocado slices. Enjoy with tortilla chips!

Katie Jasiewicz is a full-time food blogger and recipe developer at KatiesCucina.com, a recipe blog that provides family-friendly, easy-to-make recipes that anyone can make. Join her on her culinary adventure, where life always tastes good.