Chicken Tortilla Soup: A Delicious & Easy Recipe

Chicken Tortilla Soup: Just the name conjures up images of warmth, comfort, and vibrant flavors, doesn’t it? I don’t know about you, but for me, a steaming bowl of this Southwestern classic is pure culinary bliss. Forget boring weeknight dinners; we’re diving headfirst into a flavor explosion that’s surprisingly easy to create!

This isn’t just any soup; it’s a celebration of Mexican culinary heritage. While its exact origins are debated, Chicken Tortilla Soup is believed to have emerged from humble beginnings in Mexico, a resourceful and delicious way to use leftover chicken and tortillas. Over time, it has evolved into a beloved dish enjoyed worldwide, each region and family adding their own unique twist.

What makes this soup so irresistible? It’s the perfect symphony of textures and tastes. The tender chicken, the satisfying crunch of crispy tortilla strips, the creamy avocado, and the zesty lime all come together in perfect harmony. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, adjust the spice level to your liking, and even make it in a slow cooker for ultimate convenience. Whether you’re craving a light lunch or a hearty dinner, this Chicken Tortilla Soup is guaranteed to hit the spot. So, grab your apron, and let’s get cooking!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 6 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Avocado, diced, for garnish
• Sour cream or Greek yogurt, for garnish
• Tortilla chips, for serving
• Shredded cheddar cheese, for garnish (optional)

Preparing the Soup Base:

1. First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Next, add the minced garlic, chopped red bell pepper, and jalapeño (if using) to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
3. Now, it’s time to add the spices! Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and enhance their flavor.
4. Pour in the chicken broth and crushed tomatoes. Stir well to combine all the ingredients. Bring the mixture to a simmer.

Cooking the Chicken:

1. Gently place the chicken breasts into the simmering soup. Make sure the chicken is fully submerged in the liquid. If necessary, add a little more chicken broth.
2. Cover the pot and let the chicken cook for about 15-20 minutes, or until it’s cooked through and no longer pink inside. The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check.
3. Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks.

Finishing the Soup:

1. While the chicken is cooling, add the black beans and corn to the soup. Stir well and let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
2. Return the shredded chicken to the pot. Stir to combine it with the soup.
3. Season the soup with salt and pepper to taste. Remember that the chicken broth may already contain some salt, so start with a smaller amount and adjust as needed.
4. Stir in the lime juice. This adds a bright and tangy flavor that really enhances the soup.

Serving and Garnishing:

1. Ladle the chicken tortilla soup into bowls.
2. Garnish with fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt.
3. Serve with tortilla chips for dipping or crumbling on top. You can also add shredded cheddar cheese if you like.
4. Enjoy your delicious and comforting homemade chicken tortilla soup!

Tips and Variations:

Here are a few tips and variations to customize your chicken tortilla soup:

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level. If you prefer a milder soup, omit the jalapeño and cayenne pepper altogether. For a spicier soup, you can add more jalapeño or a pinch of red pepper flakes.
• Chicken: You can use leftover cooked chicken or rotisserie chicken instead of cooking the chicken breasts in the soup. Simply shred the cooked chicken and add it to the soup during the finishing stage.
• Vegetables: Feel free to add other vegetables to the soup, such as diced carrots, celery, or zucchini. Add them along with the onion and bell pepper.
• Beans: You can substitute pinto beans or kidney beans for the black beans, or use a combination of different beans.
• Tomatoes: If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce.
• Broth: Chicken broth is the traditional choice for this soup, but you can also use vegetable broth or a combination of chicken and vegetable broth.
• Thickening: If you prefer a thicker soup, you can remove about 1 cup of the soup and blend it with an immersion blender or in a regular blender. Then, return the blended soup to the pot and stir well. Alternatively, you can mash some of the black beans with a fork before adding them to the soup.
• Slow Cooker: This soup can also be made in a slow cooker. Simply combine all the ingredients (except the lime juice, cilantro, avocado, sour cream, and tortilla chips) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the lime juice before serving.
• Instant Pot: For a faster version, you can make this soup in an Instant Pot. Add all the ingredients (except the lime juice, cilantro, avocado, sour cream, and tortilla chips) to the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and stir in the lime juice before serving.
• Make Ahead: Chicken tortilla soup is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. The flavors will meld together even more as it sits.
• Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

Chicken tortilla soup is a versatile dish that can be served as a main course or as a starter. Here are a few serving suggestions:

• Serve with a side of cornbread or crusty bread for dipping.
• Pair it with a salad for a light and healthy meal.
• Offer a variety of toppings, such as shredded cheese, chopped onions, and pickled jalapeños, so that everyone can customize their soup.
• Serve it at a potluck or party. It’s always a crowd-pleaser!

Nutritional Information:

The nutritional information for chicken tortilla soup will vary depending on the specific ingredients and quantities used. However, a typical serving of chicken tortilla soup contains approximately:

• Calories: 300-400
• Protein: 25-35 grams
• Fat: 10-20 grams
• Carbohydrates: 30-40 grams
• Fiber: 5-10 grams

This soup is a good source of protein, fiber, and vitamins. It’s also relatively low in fat and calories, making it a healthy and satisfying meal.

Why This Recipe Works:

This chicken tortilla soup recipe is a winner because it’s:

• Flavorful: The combination of spices, vegetables, and chicken creates a rich and complex flavor that’s sure to please.
• Easy to make: The recipe is straightforward and easy to follow, even for beginner cooks.
• Customizable: You can easily adjust the ingredients and spice level to suit your preferences.
• Healthy: It’s packed with protein, fiber, and vitamins.
• Versatile: It can be served as a main course or as a starter, and it’s great for meal prepping or freezing.

I hope you enjoy this recipe as much as I do! It’s one of my go-to comfort food dishes, and I’m sure it will become a favorite in your household too.

Conclusion:

This Chicken Tortilla Soup isn’t just another recipe; it’s a warm hug in a bowl, a flavor fiesta that’s guaranteed to brighten even the dreariest of days. I truly believe this is a must-try recipe because it’s so incredibly versatile, satisfying, and packed with layers of deliciousness that will have everyone asking for seconds (and the recipe!). From the savory chicken broth base to the vibrant toppings, every element works in harmony to create a truly unforgettable culinary experience.

But what truly sets this soup apart is its simplicity. You don’t need to be a seasoned chef to whip up a batch of this goodness. The instructions are straightforward, the ingredients are readily available, and the result is a restaurant-quality soup that you can proudly serve to family and friends. Plus, it’s a fantastic way to use up leftover cooked chicken, making it both economical and environmentally friendly.

Serving Suggestions and Variations:

Now, let’s talk about how to make this soup your own! The beauty of Chicken Tortilla Soup lies in its adaptability. Feel free to experiment with different toppings to suit your taste preferences.

* For the Cheese Lover: A generous sprinkle of shredded Monterey Jack, cheddar, or even a crumbled queso fresco adds a creamy, tangy element that complements the soup perfectly.
* Spice It Up: If you’re a fan of heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the broth. You could also incorporate some diced jalapeños for an extra kick.
* Go Vegetarian: Easily transform this into a vegetarian delight by substituting the chicken broth with vegetable broth and omitting the chicken. Add some black beans or pinto beans for added protein and fiber.
* Creamy Dreamy: For a richer, creamier soup, stir in a dollop of sour cream or Mexican crema just before serving.
* Avocado Abundance: Diced avocado adds a healthy dose of fats and a creamy texture that’s simply divine.
* Lime Time: A squeeze of fresh lime juice brightens up the flavors and adds a zesty touch.
* Crunch Factor: Don’t forget the tortilla strips! You can use store-bought strips or make your own by cutting corn tortillas into thin strips and baking or frying them until crispy.
* Add Some Veggies: Feel free to add other vegetables like corn, zucchini, or bell peppers to the soup for added nutrients and flavor.

This recipe is also fantastic for meal prepping. It stores well in the refrigerator for up to four days and can be easily reheated on the stovetop or in the microwave. You can even freeze it for longer storage. Just be sure to add the toppings fresh when you’re ready to serve.

I’m so excited for you to try this recipe and experience the joy of creating your own delicious bowl of Chicken Tortilla Soup. I’m confident that it will become a family favorite in no time.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your variations. Tag me on social media and let me know what you think. Happy cooking!

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