Easy One Pot Chicken Tortilla Soup

Behold my favorite tortilla soup of all time!!! Juicy shreds of chicken, simmered in a pot with everything else (onion, bell pepper, corn, garlic, herbs, spices)... there is so much flavor in that broth too! You'll be slurping up every last drop. 

I know this to be a fact because we were lapping up every drop ourselves. In fact, we had an extra wedge of bread that we used to mop up our bowls! It's that amazing. And the best part is, it's super simple to throw together. The herby broth is made with pantry staples. The corn can be fresh, canned or frozen. And the chicken can go straight from the fridge or freezer right into the pot!

Trust me, this soup is fresh and light, yet so incredibly rich and satisfying. I'll be making it again and again. 

Easy One Pot Chicken Tortilla Soup 

1 tablespoon olive oil
1 green bell pepper, seeded and chopped
1/2 cup chopped red onion
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
Salt and ground black pepper
4 cups chicken broth
2 tablespoons tomato paste
2 boneless skinless chicken breast halves, fresh or frozen
1/2 cup fresh, canned or frozen corn, keep frozen until ready to use
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional
Tortilla chips of choice for serving (wedges or strips)

Heat the oil in a large stock pot or saucepan over medium heat. Add the bell pepper and onion and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds. Add the chili powder, cumin, oregano, dried cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until the herbs are fragrant. Add the broth and tomato paste and bring to a simmer. Add the chicken and return to a simmer. Reduce the heat to medium-low, partially cover and simmer for 10 minutes, until the chicken is cooked through (closer to 15 minutes for frozen chicken). Remove the chicken from the pot and shred with a fork. Return the shredded chicken to the pot with the corn. Simmer for 2 to 3 minutes to heat through. Season to taste with salt and pepper.
Ladle the soup into bowls and top with the fresh cilantro, green onions and tortilla chips.
Serves 4