Craving a warm, comforting bowl of goodness? Look no further! This chicken tortilla soup recipe is exactly what you need – a flavorful and hearty Mexican-inspired soup that’s surprisingly easy to make. Get ready to cozy up with a bowl of this deliciousness!
What is Chicken Tortilla Soup?
Chicken tortilla soup… just the name makes you wonder, doesn’t it? Is it a fiesta in a bowl? A chicken’s dream, or perhaps its worst nightmare? We may never know the precise origin of the name, but one thing’s for sure: this soup is a culinary masterpiece! Some say it was invented by a homesick abuela desperate to recreate the flavors of home, while others whisper tales of a daring chef who accidentally dropped tortillas into his chicken soup and created a legend.
Whatever the truth, this soup is a crowd-pleaser. And let’s be honest, sometimes, the way to a man’s (or woman’s) heart is through their stomach, and this soup definitely does the trick! So why not give this easy and comforting recipe a try? Your taste buds (and maybe someone else’s!) will thank you!
Key Ingredients for Chicken Tortilla Soup:
Here’s what you’ll need to create this delightful Mexican chicken soup.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, 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 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla chips, for serving
- Toppings of your choice: avocado, sour cream, shredded cheese, more cilantro, lime wedges, hot sauce
How to Make Chicken Tortilla Soup:
This chicken tortilla soup is an incredibly easy weeknight meal – it’s ready in under an hour and is packed with flavor. You’ll be surprised how quickly it comes together and how satisfying that first warm bite is. The combination of spices with the rich broth, tender chicken, and all your favorite toppings create a symphony of textures and tastes. Trust me, this will become a new family favorite!
Step-by-Step Instructions:
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and jalapeno (if using) and cook for another 3-5 minutes until fragrant.
Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. This step intensifies the flavor of the spices. Ensure they don’t burn.
Add the Liquids and Veggies: Pour in the chicken broth, diced tomatoes, and Rotel tomatoes. Bring to a simmer, then add the black beans and corn. Stir to combine.
Simmer and Develop Flavor: Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the richer the flavor will be.
Add the Chicken: Stir in the shredded cooked chicken and chopped cilantro. Heat through, about 5 minutes.
Season and Finish: Stir in the lime juice and season with salt and pepper to taste. Taste and adjust seasoning as needed. Don’t be afraid to add a little more lime juice for brightness.
Serve and Garnish: Ladle the soup into bowls and top with tortilla chips and your favorite toppings. Serve immediately and enjoy!
Why You’ll Love This Chicken Tortilla Soup:
This chicken tortilla soup is a flavor explosion in every spoonful! The heart of this dish lies in its vibrant, well-balanced flavors: the warmth of the chili powder, the earthiness of the cumin, and the subtle heat from the jalapeno. Making this at home is surprisingly cheaper than ordering it from a restaurant, where you’re paying for overhead and labor.
Plus, you get to customize it with your favorite toppings, like creamy avocado, tangy sour cream, and crunchy tortilla strips, making each bowl a personalized masterpiece! If you’re a fan of similar recipes, consider trying a hearty chicken chili. But trust me, this chicken tortilla soup is in a league of its own! Give this easy recipe a try and taste the difference!
What to Serve Chicken Tortilla Soup With:
To complete your Mexican-inspired feast, consider serving this chicken tortilla soup with:
- A side of warm cornbread or crusty bread for dipping.
- A simple green salad with a lime vinaigrette to balance the richness of the soup.
- Mexican rice for a heartier meal.
- A refreshing margarita or a cold Mexican beer.
Top Tips for Perfecting Chicken Tortilla Soup:
- Ingredient Substitutions: Don’t have black beans? Use pinto beans. Out of corn? Skip it, or use frozen corn. Feel free to adjust the recipe to your liking and what you have on hand. You can even substitute the chicken for turkey.
- Spice Level: Adjust the amount of jalapeno and cayenne pepper to control the heat. If you’re sensitive to spice, remove the seeds and membranes from the jalapeno, or omit them altogether.
- Chicken Broth: For a richer flavor, use homemade chicken broth. Alternatively, use low-sodium chicken broth to control the salt content.
- Tortilla Chips: Use store-bought tortilla chips, or make your own by cutting tortillas into triangles, brushing with oil, and baking until crispy.
- Timing adjustments: If chicken is frozen, thaw it overnight in the fridge. You can also use an Instapot for a perfect result, just cook it in high pressure for 10 min before releasing steam.
- Common Mistakes to Avoid: Don’t burn the spices. Stir them constantly while they’re cooking. Add the chicken at the end, so it won’t dry out. Don’t overcook the vegetables, you still want them a little bit crunchy.
Storing and Reheating Tips:
- Storing Leftovers: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
- Freezing: For longer storage, freeze the soup in individual portions in freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, microwave individual portions until heated through.
- Freezing before adding toppings: For optimal taste and texture, I recommended that you freeze the soup without adding any toppings. When reheating the frozen soup, defrost it first and then add fresh topping that you like.
Final Thoughts:
This chicken tortilla soup is a bowl of pure comfort and deliciousness that’s perfect for any time of year. From the flavorful broth to the hearty chicken and the customizable toppings, it is an easy and satisfying meal. So, gather your ingredients, follow these simple steps, and get ready to enjoy a taste of Mexico in your own home.
FAQs:
Q: Can I make this soup in a slow cooker?
A: Yes! Place all the ingredients (except the chicken, cilantro, lime juice, and toppings) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it in along with the cilantro and lime juice before serving.
Q: Can I use leftover turkey instead of chicken?
A: Absolutely! Turkey works great in this soup.
Q: Can I add other vegetables to the soup?
A: Of course! Feel free to add other vegetables such as zucchini, squash, or green beans.
Q: Can I make this soup vegetarian?
A: Yes, omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables for protein.
Q: What if I don’t have all the spices?
A: While the spices add a lot of flavor, you can adjust them to your liking or use a packet of taco seasoning as a substitute.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest