Chicken Tortilla Soup, a vibrant and flavorful dish, is more than just a meal; it’s a warm hug in a bowl. Have you ever craved something comforting, yet bursting with zesty flavors and satisfying textures? This recipe delivers exactly that, and I’m thrilled to share my version with you!
Originating from Mexico, Chicken Tortilla Soup boasts a rich history, evolving from simple, humble ingredients into a beloved culinary staple. Its a testament to the resourcefulness and creativity of Mexican cuisine, where every element, from the savory broth to the crispy tortilla strips, plays a crucial role in creating a symphony of taste.
What makes this soup so irresistible? It’s the perfect balance of savory chicken, tangy tomatoes, smoky chili peppers, and the delightful crunch of fried tortilla strips. People adore it for its incredible depth of flavor, its customizable nature (add your favorite toppings!), and its sheer convenience. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this soup is always a winner. Plus, it’s a fantastic way to use leftover cooked chicken! So, let’s dive in and create a truly unforgettable bowl of Chicken Tortilla Soup!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 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
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Tortilla chips, for serving
- Optional toppings: shredded cheese, sour cream, avocado, green onions
Preparing the Soup Base:
- First, let’s get started by heating the olive oil in a large pot or Dutch oven over medium heat. This is where the magic begins!
- Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and fragrant. Stir occasionally to prevent burning.
- Next, add the minced garlic, chopped red bell pepper, and jalapeno (if using). Cook for another 2-3 minutes, stirring frequently, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
- 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 is crucial for blooming the spices and releasing their full flavor.
- Pour in the chicken broth and add the diced tomatoes (undrained), black beans, and corn. Give everything a good stir to combine all the ingredients.
Cooking the Chicken:
- Gently place the chicken breasts into the soup. Make sure they are submerged in the liquid.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot of soup.
- Season the soup with salt and pepper to taste. Remember to start with a smaller amount and adjust as needed.
- Stir in the chopped fresh cilantro. This adds a burst of freshness to the soup.
Simmering and Flavor Development:
- Let the soup simmer for another 10-15 minutes to allow the flavors to meld together. This step is important for developing a rich and complex flavor profile.
- Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder depending on your preference.
- If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Be careful not to over-blend, as you still want some texture. Alternatively, you can remove about 1 cup of the soup and blend it in a regular blender, then return it to the pot.
Serving and Garnishing:
- Ladle the chicken tortilla soup into bowls.
- Top with tortilla chips, shredded cheese, sour cream, avocado, green onions, and extra cilantro, if desired. The more toppings, the merrier!
- Serve with lime wedges for squeezing over the soup. The lime juice adds a bright and tangy flavor that complements the other ingredients perfectly.
- Enjoy your delicious and comforting homemade chicken tortilla soup!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and cayenne pepper to control the spice level of the soup. If you prefer a milder soup, omit the jalapeno and cayenne pepper altogether.
- 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 last 10-15 minutes of simmering.
- Vegetarian Option: To make a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as zucchini, carrots, or celery.
- Slow Cooker: This soup can easily be made in a slow cooker. Simply combine all the ingredients (except the cilantro and toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cilantro before serving.
- Instant Pot: For a quick and easy version, you can make this soup in an Instant Pot. Sauté the onion, garlic, and peppers in the Instant Pot using the sauté function. Then, add the remaining ingredients (except the cilantro and toppings) and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Shred the chicken and stir in the cilantro before serving.
- Toppings: Get creative with your toppings! Some other great options include pico de gallo, guacamole, pickled onions, and hot sauce.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
Make Ahead Instructions:
You can prepare the soup base (onion, garlic, peppers, spices, broth, tomatoes, beans, and corn) ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply add the chicken and cook as directed.
Serving Suggestions:
This chicken tortilla soup is a complete meal on its own, but it can also be served with a side of cornbread, a salad, or quesadillas.
Nutritional Information (approximate, per serving):
Calories: 350, Protein: 30g, Fat: 15g, Carbohydrates: 30g
Why This Recipe Works:
This recipe is a winner because it’s packed with flavor, easy to make, and customizable to your liking. The combination of spices, vegetables, and chicken creates a hearty and satisfying soup that’s perfect for any occasion. Plus, the variety of toppings allows everyone to personalize their bowl to their own taste.
Troubleshooting:
- Soup is too thick: Add more chicken broth to thin it out.
- Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate.
- Soup is not flavorful enough: Add more spices, such as chili powder, cumin, or smoked paprika. You can also add a pinch of salt or a squeeze of lime juice.
- Chicken is dry: Make sure not to overcook the chicken. Cook it until it’s just cooked through and easily shreds with a fork.
Equipment Needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Spoon
- Forks (for shredding chicken)
- Ladle
Ingredient Substitutions:
- Chicken breasts: You can substitute chicken thighs for chicken breasts. Chicken thighs will result in a richer, more flavorful soup.
- Black beans: You can substitute pinto beans or kidney beans for black beans.
- Corn: You can use frozen corn or fresh corn kernels instead of canned corn.
- Diced tomatoes: You can use crushed tomatoes or tomato sauce instead of diced tomatoes.
- Chicken broth: You can use vegetable broth or water with bouillon cubes instead of chicken broth.
Variations for Dietary Restrictions:
- Gluten-free: This recipe is naturally gluten-free. Just make sure to use gluten-free tortilla chips for serving.
- Dairy-free: Omit the sour cream and cheese toppings to make this soup dairy-free.
- Low-carb/Keto: Omit the corn and black beans to reduce the carbohydrate content
Conclusion:
This Chicken Tortilla Soup isn’t just another recipe; it’s a warm hug in a bowl, a fiesta of flavors that will brighten even the dreariest day. From the tender chicken to the vibrant vegetables and the satisfying crunch of tortilla strips, every spoonful is a delightful experience. I truly believe this is a must-try recipe for anyone who loves comforting, flavorful food. It’s relatively simple to make, incredibly versatile, and guaranteed to be a crowd-pleaser.
But why is it a must-try? Beyond the deliciousness, it’s the sheer adaptability of this soup that makes it so special. You can easily adjust the spice level to your liking, adding more or less chili powder and jalapeños. Feel free to swap out the chicken for shredded turkey or even black beans for a vegetarian option. The possibilities are endless!
And speaking of possibilities, let’s talk serving suggestions! I personally love topping my Chicken Tortilla Soup with a generous dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice. A few slices of avocado add a creamy richness that complements the soup perfectly. For an extra layer of flavor and texture, consider adding some crumbled cotija cheese or a swirl of hot sauce.
If you’re looking to make it a complete meal, serve it with a side of warm cornbread or a simple green salad. You could even offer a build-your-own-soup bar, allowing your guests to customize their bowls with their favorite toppings. Imagine a table laden with shredded cheese, diced onions, chopped tomatoes, pickled jalapeños, and crispy tortilla strips a true celebration of flavor!
Don’t be afraid to experiment with different variations, too. Try adding a can of diced tomatoes with green chilies for a spicier kick, or incorporating some roasted corn for a touch of sweetness. You could even blend a portion of the soup for a creamier texture. The beauty of this recipe is that it’s a blank canvas, ready for you to add your own personal touch.
I’m so confident that you’ll love this Chicken Tortilla Soup that I urge you to give it a try. It’s the perfect weeknight meal, a comforting weekend lunch, or even a festive dish to share with friends and family. Its a great way to use leftover chicken, and it freezes beautifully, making it ideal for meal prepping.
Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.
So, go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. This Chicken Tortilla Soup is more than just a recipe; it’s an invitation to create memories, share delicious food, and experience the joy of cooking. Happy cooking, and I can’t wait to hear what you think! I hope this becomes a staple in your household, just as it has in mine. Enjoy!
Chicken Tortilla Soup: The Ultimate Recipe for Flavor
Hearty chicken tortilla soup with chicken, beans, corn, and spices. Customize with your favorite toppings for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 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
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Tortilla chips, for serving
- Optional toppings: shredded cheese, sour cream, avocado, green onions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic, chopped red bell pepper, and jalapeno (if using). Cook for another 2-3 minutes, stirring frequently. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly.
- Pour in chicken broth and add diced tomatoes (undrained), black beans, and corn. Stir to combine.
- Gently place chicken breasts into the soup, ensuring they are submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C).
- Remove chicken breasts and shred with two forks. Return shredded chicken to the pot of soup.
- Season with salt and pepper to taste. Stir in chopped fresh cilantro.
- Let the soup simmer for another 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning as needed. If desired, use an immersion blender to partially blend some of the soup for a thicker consistency.
- Ladle the chicken tortilla soup into bowls. Top with tortilla chips, shredded cheese, sour cream, avocado, green onions, and extra cilantro, if desired. Serve with lime wedges.
Notes
- Spice Level: Adjust jalapeno and cayenne pepper to control spice.
- Chicken: Use leftover cooked chicken or rotisserie chicken instead of cooking in the soup.
- Vegetarian Option: Omit chicken and use vegetable broth. Add more vegetables.
- Slow Cooker: Combine all ingredients (except cilantro and toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cilantro before serving.
- Instant Pot: Sauté the onion, garlic, and peppers in the Instant Pot using the sauté function. Then, add the remaining ingredients (except the cilantro and toppings) and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Shred the chicken and stir in the cilantro before serving.
- Toppings: Get creative with toppings like pico de gallo, guacamole, pickled onions, and hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
- Make Ahead: Prepare the soup base ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply add the chicken and cook as directed.
- Serving Suggestions: Serve with cornbread, a salad, or quesadillas.
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