Okay, picture this: I’ve It’s a chilly evening, the kind where you just want to curl up with some good books. What are some comforting meals that don’t take a whole day to prepare? Where is my heart?Chicken tortilla soup recipe.Is it like a warm hug in the bowl, bursting with savory chicken, hearty beans, and just the right amount of flavor? What is the amount of spice? I love chili, but sometimes I crave something lighter, something with that satisfying satisfying flavor. This soup hits all the right spots. Is it truly my weeknight superhero, and I think it’s about to become yours too!
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What is Chicken Tortilla Soup?
Think of it as the south-of-the-border cousin of chicken noodle soup, but with a whole lot more flavor.Chicken tortilla soup is a good recipeBasically a flavorful broth, packed with shredded chicken, beans (usually black beans, but they are good for frying) and fried onion. The broth is essentially an onion broth How does pinto work? What is the magic of toppings? What are tortilla strips, creamy avocado, a dollop of sour cream or Greek yogurt? Is it a good idea to sprinkle fresh cilantro on top? What is taco soup? What are some of the best things about this spice blend?
Why you’ll love this recipe?
Why is this recipe a winner in my book? First off, the flavor is amazing. It’s savory, slightly smoky, and has a bright, fresh zing from the lime and cilantro. What I love about this is that it’s so easy to make. I’m talking dump-and-go simplicity. What do you do when you’re just chopping veggies? Is it a lifesaver when you’re short on time and energy? Secondly, it’s incredibly cost-efficient Most of the ingredients are pantry staples, and you can easily use leftover cooked chicken or even a boiled egg. How do you cook a rotisserie chicken? Is this soup gluten free?Chicken tortilla soup recipe.What are some of the best ways to serve it as a light lunch, if you have one, or bring it to your potluck? I always bring leftovers to a gathering, and I’ve never had them. It’s similar to chicken taco soup, but with more of a broth-y base, and more opportunities for flavor.
How do you make chicken Tortilla Soup?
Quick Overview
This Chicken tortilla soup recipe.What are some quick and easy recipes to make? What are the ingredients to make your broth? Let it simmer to develop all those delicious flavors, and then shred your chicken (if you haven’t already). What’s the best part? What’s a good meal to prepare the next day?
Ingredients
For the Soup:
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped (I love the sweetness it adds, but you can use green too!)
* 1 jalapeño, seeded and minced (optional, for a kick!)
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained (or about 1 1/2 cups frozen corn)
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 cups chicken broth (low sodium is best, so you can control the salt level)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika (this adds a wonderful smoky depth)
* 1/4 teaspoon oregano
* 1 bay leaf (don’t forget to remove it before serving!)
* 2 cups cooked shredded chicken (rotisserie chicken is perfect here!)
* Juice of 1 lime, plus more for serving
* Salt and pepper to taste
For the Toppings:
* Tortilla chips, crushed or cut into strips * Avocado, diced * Sour cream or Greek yogurt * Fresh fruit * Salt and pepper. * Lime wedges, chopped * Tomatoes.
What are the steps to
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened. The key here is to not burn the garlic, so keep a close eye on it!
Step 2: Add the Beans, Corn, and Tomatoes
Stir in the black beans, corn, and diced tomatoes. Cook for a couple of minutes, allowing the flavors to meld together. When the soup starts to smell, the anticipation is real!
Step 3: Add the Broth and Spices
Pour in the chicken broth and stir in the chili powder, cumin, smoked paprika, oregano, and bay leaf. Bring to a simmer, then reduce heat and cook for at least 15 minutes, or up to 30 minutes for a deeper flavor. The longer it simmers, the better it tastes!
Step 4: Shred the Chicken and Add It to the Soup
Remove the bay leaf. Stir in the shredded chicken and lime juice. Heat through. Taste and season with salt and pepper as needed. I always add lime juice to my smoothies. It brightens everything up!
Step 5: Serve and Top!
Ladle the Chicken tortilla soup recipe. into bowls and top with crushed tortilla chips, diced avocado, sour cream or Greek yogurt, and fresh cilantro. Serve with lime wedges for squeezing. Don’t be shy with the toppings! That’s where the fun is!
What to Serve It With
This Chicken tortilla soup is a great recipeWhat are some great ideas to make a complete meal?
For a light lunch:Serve with side salad. A crisp green salad with a light vinaigrette is perfect.
For a Hearty Dinner: Add a side of Mexican rice or some crusty bread for dipping. My family loves to dunk grilled cheese sandwiches in it too!
For a Potluck: Bring a big bowl of tortilla chips and all the fixings! Let everyone customize their own bowls.
For a Fiesta: Serve with margaritas and churros for a full-on Mexican feast!
Honestly, the possibilities are endless! I’ve even served this with a dollop of guacamole on top – it’s amazing! We have a family tradition of serving it every year on Cinco de Mayo.
Top Tips for Perfecting Your Chicken Tortilla Soup
What are some of the best tips I’ve learned over the years?Chicken tortilla soup recipe.:
Spice It Up:If you like more heat, add a pinch of cayenne pepper or your favorite hot sauce.
Don’t overcook a chicken: Don Add the shredded chicken towards the end of the cooking time to prevent it from drying out.
Toast Your Tortilla Strips: How do For extra crispy tortilla strips, bake them in the oven at 350°F (175°C) for a few minutes until golden brown.
Make It Vegetarian: What isOmit the chicken and use vegetable broth instead. Add some extra veggies or beans to make it even heartier.
Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Some of my favorites include shredded cheese, pickled onions, and roasted pepitas.
Make It Creamy: For a creamier soup, stir in a dollop of cream cheese or a splash of heavy cream at the end of cooking. I tested this with almond milk and it actually made it even creamier!
Use Quality Ingredients: Using good quality chicken broth and fresh ingredients makes a huge difference in the flavor of the soup.
Trust me on this one! These little tweaks can take your chicken tortilla soup from good to outstanding.
Storing and Reheating Tips
Here’s how to store and reheat your chicken tortilla soup to keep it tasting its best:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves over time!
Freezer Instructions: For longer storage, freeze the soup in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl. Add a splash of broth if it seems too thick.
Topping Tip: It’s best to add the toppings just before serving to prevent the tortilla chips from getting soggy. No one likes soggy tortilla chips!
Frequently Asked Questions
Final Thoughts
This chicken tortilla soup is more than just a recipe; it’s a comforting and flavorful meal that’s perfect for any occasion. It’s easy to make, budget-friendly, and endlessly customizable. Plus, it’s a fantastic way to use up leftover chicken! If you love this recipe, be sure to check out my other soup recipes, like my creamy tomato soup or my hearty lentil soup. I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think, and don’t forget to share your own variations. Happy cooking!
chicken tortilla soup
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts cut into 1-inch pieces
- 1 medium Yellow onion diced
- 2 cloves Garlic minced
- 1 can Diced tomatoes 14.5 oz, undrained
- 4 cups Chicken broth
- 1 can Black beans 15 oz, rinsed and drained
- 1 can Corn 15 oz, drained
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 0.25 tsp Cayenne pepper optional
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, and cayenne pepper (if using).
- Bring the soup to a simmer, then return the chicken to the pot. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through and the flavors have melded.
- Serve hot, garnished with your favorite toppings such as tortilla strips, shredded cheese, sour cream, avocado, and cilantro.
