Chicken Tortilla Soup is a comforting, flavorful dish that’s perfect for any meal. Packed with shredded chicken, vibrant vegetables, and zesty spices, it’s a delightful fiesta in a bowl. Whether you’re looking to warm up on a chilly night or seeking a hearty meal that comes together quickly, this soup is sure to impress. The combination of textures and flavors, topped with crispy tortilla strips and fresh cilantro, takes this dish to the next level.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 290
- Protein: 24g
- Carbohydrates: 35g
- Fat: 7g
- Fiber: 6g
- Sugar: 3g
- Sodium: 600mg
Why Make This Chicken Tortilla Soup
Chicken Tortilla Soup is not only delicious but also incredibly versatile. It’s an excellent way to use up leftover chicken, and you can customize it to suit your taste. This soup combines the goodness of lean protein, hearty beans, and sweet corn, all simmered in a rich broth that warms you from the inside out. Plus, it’s easy to make and can be on your dinner table in about 40 minutes, making it a fantastic option for busy weeknights or a cozy weekend meal.
How to Make Chicken Tortilla Soup
Making Chicken Tortilla Soup is a straightforward process that involves a few simple steps. Follow along to create a dish that’s bursting with flavor!
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Directions:
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Step 1: Sautéing Aromatics
Begin by heating a little oil in a large pot over medium heat. Add the chopped onion, minced garlic, and optional chopped jalapeño. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes. The aroma will fill your kitchen, making everyone eager for dinner!
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Step 2: Mixing in the Goodness
Stir in the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix everything well to combine the flavors. This is where the magic starts to happen!
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Step 3: Cooking the Soup
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This allows all the flavors to meld together beautifully. Don’t be surprised if you find yourself sneaking bites along the way!
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Step 4: Finishing Touches
Once the soup has thickened slightly, it’s time to serve! Ladle the hot soup into bowls and top with crispy tortilla strips, a sprinkle of fresh cilantro, and a squeeze of lime. This adds a fresh burst of flavor that elevates the dish.
How to Serve Chicken Tortilla Soup
Serving Chicken Tortilla Soup is a fun affair! Present it in vibrant bowls that showcase the colorful ingredients. For an extra touch, set up a toppings bar with additional tortilla strips, diced avocado, sour cream, or shredded cheese. This encourages everyone to customize their bowl just the way they like it.
How to Store Chicken Tortilla Soup
If you have leftovers (which is rare because it’s so good!), let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When you’re ready to enjoy more, simply thaw and reheat on the stove, adding a splash of broth if needed.
Expert Tips for Perfect Chicken Tortilla Soup
- Use a rotisserie chicken for effortless cooking. The flavor is rich and saves you tons of prep time.
- Adjust the spice level by adding more or fewer jalapeños, or by using a different type of pepper.
- For a smoky flavor, add a teaspoon of smoked paprika.
- If you’re looking to make it vegetarian, substitute the chicken with extra beans and vegetable broth.
- Adding a dollop of sour cream or Greek yogurt can give your soup a creamy finish.
Delicious Variations
- Vegetarian Option: Omit the chicken and increase the beans and corn for a hearty vegetarian version.
- Cheesy Chicken Tortilla Soup: Stir in some shredded cheese just before serving for a creamy, cheesy twist.
- Spicy Chicken Tortilla Soup: Add more spices, like cayenne or red pepper flakes, to heat things up!
Frequently Asked Questions
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Can I make Chicken Tortilla Soup ahead of time?
Yes, this soup stores well and can be made a day in advance. Just let it cool and store in the fridge. -
What can I substitute for chicken?
You can use shredded turkey or even beans for a vegetarian option. -
Is Chicken Tortilla Soup gluten-free?
Yes, as long as you use gluten-free tortillas for serving. -
Can I use frozen chicken?
Yes, you can use frozen chicken, just make sure it is fully cooked before shredding it and adding it to the soup. -
How can I make it less spicy?
Simply omit the jalapeño or use a mild variety of peppers instead.
Conclusion
Chicken Tortilla Soup is a delightful blend of flavors and textures, perfect for any time of the day. This comforting dish not only warms you up on chilly nights but also satisfies your cravings with its hearty ingredients. With simple steps and fun variations, this recipe is sure to become a family favorite. So grab your ingredients, follow the steps, and enjoy a delicious bowl of warmth and comfort today!
Print
Chicken Tortilla Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting and flavorful Chicken Tortilla Soup packed with shredded chicken, vibrant vegetables, and zesty spices, topped with crispy tortilla strips and fresh cilantro.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat a little oil in a large pot over medium heat. Add the chopped onion, minced garlic, and optional chopped jalapeño. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes.
- Stir in the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix everything well to combine the flavors.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
- Ladle the hot soup into bowls and top with crispy tortilla strips, a sprinkle of fresh cilantro, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Use a rotisserie chicken for effortless cooking and adjust the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
