Introduction
Looking for a warm and comforting dish with bold flavors? This Chicken Tortilla Soup is the perfect blend of tender chicken, hearty vegetables, and zesty spices, all topped with crispy tortilla strips. Packed with flavor and easy to prepare, this soup is ideal for cozy weeknights or feeding a crowd. Follow this step-by-step guide to make this Mexican-inspired favorite!
What Makes Chicken Tortilla Soup Special?
- Rich and Flavorful Broth: A combination of chicken, tomatoes, and spices creates a robust, savory base.
- Toppings Galore: Customize with crispy tortilla strips, avocado, cheese, or fresh lime juice.
- Easy to Make: This one-pot recipe is quick and simple, yet tastes like it simmered for hours.
Ingredients for Chicken Tortilla Soup
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked and shredded chicken (rotisserie works great!)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 ounces) black beans, drained and rinsed
Toppings and Garnishes
- 4 corn tortillas, cut into strips and fried or baked
- 1 avocado, diced
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
How to Make Chicken Tortilla Soup
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
2. Build the Flavorful Broth
- Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute to release the spices’ aroma.
- Add chicken broth, diced tomatoes, corn, and black beans. Bring to a simmer.
3. Add the Chicken
- Stir in the shredded chicken. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
4. Prepare the Tortilla Strips
- While the soup simmers, fry or bake the tortilla strips until crispy.
5. Serve and Garnish
- Ladle the soup into bowls. Top with crispy tortilla strips, avocado, shredded cheese, a squeeze of lime, and a sprinkle of fresh cilantro.
Nutrition Facts
- Calories: 350 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 7g
Recipe Variations for Chicken Tortilla Soup
- Vegetarian Option: Omit the chicken and use vegetable broth for a meatless version.
- Spicy Twist: Add chopped jalapeños or a dash of hot sauce for extra heat.
- Creamy Version: Stir in ½ cup of heavy cream or a dollop of sour cream for a richer texture.
FAQs About Chicken Tortilla Soup
1. Can I use leftover chicken?
Absolutely! Leftover roasted or grilled chicken works perfectly in this soup.
2. How do I store leftovers?
Store the soup (without tortilla strips) in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
3. Can I freeze Chicken Tortilla Soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Add fresh toppings when serving.
Conclusion
This Chicken Tortilla Soup is a flavorful and hearty dish that’s easy to make and endlessly customizable. Whether you’re looking for a cozy dinner or a crowd-pleasing appetizer, this soup is guaranteed to impress. Try it today and enjoy a bowl of bold, Mexican-inspired comfort!