Chicken Tortilla Soup

I’ll never forget the first time I tasted Chicken Tortilla Soup. It was at a cozy little restaurant tucked away in a quiet corner of town. The aromas danced around me, and the vibrant colors of the bowl captivated my eyes. Ever since that day, it has become a staple in my kitchen, a comforting go-to recipe that brings warmth to chilly nights, and it’s surprisingly easy to whip up!

What Makes This So Good

• Quick to Make: This soup comes together in about 30 minutes perfect for busy weeknights!
• Packed with Flavor: The combination of spices like cumin and chili powder creates a rich, savory base.
• Flexible Ingredients: You can easily adjust the recipe to fit your dietary needs.

Ingredients

• 1 lb (450 g) chicken breast, cooked and shredded
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) corn, drained
• 1 can (14.5 oz / 410 g) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (960 mL) chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh cilantro for garnish
• Lime wedges for serving

Smart Swaps

• For a vegetarian option: Replace the chicken with extra black beans or diced bell peppers.
• Gluten-free option: Use corn tortilla strips or omit them entirely.
• Low-sodium option: Choose low-sodium chicken broth to reduce salt intake.

Sourcing Tips

• Look for chicken breasts that are pale pink and firm avoid any that have dark spots or a foul smell for the freshest flavor.
• Canned ingredients should have no dents and are best sourced from trusted brands to ensure quality.

Directions

1. In a large pot, heat a splash of oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until the onions become translucent (about 3-5 minutes).
2. Pour in the chicken broth, then add the diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. You’ll know it’s ready when the soup thickens slightly and the flavors meld beautifully.
4. Stir in the shredded chicken and cook until heated through (about 5 more minutes).
5. Serve hot, garnished with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.

Pro Tips

• Make-Ahead: This soup keeps well in the fridge for 3-4 days. Just make sure to store the tortilla strips separately so they stay crisp.
• Transport: Store the soup in an airtight container for easy transport to potlucks or gatherings.
• Re-Crisp: If you have leftover tortilla strips, bake them in the oven at 350°F (175°C) for about 5 minutes to re-crisp before serving.

Variations

1. Spicy Version: Add jalapeños or a sprinkle of cayenne pepper for an added kick.
2. Creamy Addition: Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy texture.
3. Vegetable Boost: Toss in some chopped bell peppers or zucchini for extra veggies.

Serving, Storage, and Reheat

Serve this delicious Chicken Tortilla Soup in bowls, garnished with the tortilla strips, cilantro, and lime wedges for a refreshing touch. If you have leftovers, store them in an airtight container in the fridge for up to four days. To reheat, just warm it in a pot over medium heat until steaming or in the microwave for about 2-3 minutes, stirring halfway through.

FAQs

1. Can I freeze Chicken Tortilla Soup?

   • Yes, you can freeze it! Just make sure to leave out the tortillas and garnishes until you’re ready to serve.

2. Can I use rotisserie chicken?

   • Absolutely! Using rotisserie chicken can save time and add great flavor.

3. What toppings are best?

   • In addition to tortilla strips and cilantro, avocado slices, cheese, or jalapeños are delicious options!

With this recipe in your repertoire, you’ll have a delicious and satisfying meal ready in no time. Enjoy the warmth and flavors of Chicken Tortilla Soup with your family and friends!

Chicken Tortilla Soup

Print Recipe

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A comforting and flavorful Chicken Tortilla Soup that comes together in just 30 minutes, perfect for chilly nights.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 lb (450 g) chicken breast, cooked and shredded
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) corn, drained
• 1 can (14.5 oz / 410 g) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (960 mL) chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions

1. In a large pot, heat a splash of oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until the onions become translucent (about 3-5 minutes).
2. Pour in the chicken broth, then add the diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, until it thickens slightly.
4. Stir in the shredded chicken and cook until heated through (about 5 minutes).
5. Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice.

Notes

For a vegetarian option, replace the chicken with extra black beans or diced bell peppers. Store tortilla strips separately to keep them crisp.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: None