The aroma of chicken tortilla soup wafts through the air like a warm hug from your grandma on a chilly day. Picture this: tender chicken simmering in a savory broth, mingling with zesty tomatoes and vibrant spices, all enveloped by crispy tortilla strips that add a delightful crunch. This dish is not just food; it’s an experience that warms the soul and satisfies the heart.
Every spoonful brings back memories of cozy family dinners, lively gatherings with friends, or rainy afternoons when comfort food reigns supreme. Whether you’re curled up on the couch binge-watching your favorite series or hosting a fiesta, chicken tortilla soup is the perfect companion, promising an explosion of flavors that will leave you craving more.
Why You'll Love This Recipe
- This hearty chicken tortilla soup is super easy to whip up, making it ideal for busy weeknights
- The bold flavors create a satisfying dish that’s visually appealing with its vibrant colors
- Enjoy it as is or customize it with your favorite toppings for extra flair
- Perfect for sharing at gatherings or enjoying alone on a cozy night in
I first made this chicken tortilla soup during a cold winter evening when my friends came over for a movie marathon. They devoured it faster than I could serve!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for a generous serving size that guarantees leftovers.
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Fresh Garlic: Opt for firm garlic cloves to enhance the flavorful base of your soup.
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Canned Diced Tomatoes: Choose fire-roasted tomatoes for added depth and smokiness in flavor.
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Chicken Broth: Homemade broth is great, but store-bought works perfectly in a pinch.
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Black Beans: Rinse well to get rid of any excess salt and enhance their taste.
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Corn Kernels: Frozen corn adds sweetness; no need to thaw before adding!
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Tortilla Strips: Use store-bought for convenience or fry your own for extra crunch.
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Spices (Cumin, Chili Powder): These spices are essential for achieving that authentic flavor profile.
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Lime Juice: Freshly squeezed lime juice brightens up the flavors beautifully.
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Cilantro (optional): Add fresh cilantro at the end for an aromatic finish if you love its unique flavor!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Get ready to embark on a flavorful journey as we whip up this chicken tortilla soup together!
Sautéing Aromatics: Begin by heating a large pot over medium heat and adding some olive oil. Toss in chopped onions and minced garlic until they become translucent and fragrant.
Add Chicken: Place your seasoned chicken breasts into the pot and cook them until they turn golden brown on both sides; about 5-7 minutes should do it.
<strong: Add Broth & Tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine everything while scraping up those tasty bits stuck to the pot’s bottom.
Add Beans & Corn: Stir in rinsed black beans and corn kernels. Allow everything to come together while simmering gently for about 15-20 minutes.
Shred Chicken: After simmering, remove the chicken breasts from the pot. Shred them using two forks before returning them back into the soup for extra flavor.
Finish with Seasonings: Squeeze in fresh lime juice, then sprinkle cumin and chili powder into your masterpiece. Adjust seasoning as needed before serving hot with crispy tortilla strips on top!
Now you’re all set to enjoy this delicious bowl of chicken tortilla soup! The comforting aromas will wrap around you like an old friend as you dig in!
You Must Know
- This delightful chicken tortilla soup warms your soul with its rich flavors and comforting aroma
- It’s the perfect remedy for chilly nights or when you’re feeling under the weather, and it’s so easy to make that you’ll wonder why you ever ordered takeout
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken to sear. Follow this with spices and broth for a flavorful base.
Add Your Touch
Feel free to swap out chicken for beans or veggies for a vegetarian twist. You can also experiment with different toppings like avocado or cheese.
Storing & Reheating
Store leftover chicken tortilla soup in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat for best results.
Chef's Helpful Tips
- To enhance the flavor, always use fresh herbs and spices
- Adding lime juice brightens up the dish beautifully, while making sure not to overcook the chicken keeps it juicy
- Lastly, serve with crispy tortilla chips for that perfect crunch!
Sometimes I get carried away and make a giant pot of chicken tortilla soup, only to see my friends devour it faster than I can serve!
FAQ
What type of chicken is best for chicken tortilla soup?
Boneless, skinless chicken breasts work well, but thighs add more flavor and moisture.
Can I make this soup ahead of time?
Yes, it’s even better when made a day in advance for flavors to meld beautifully.
How can I make chicken tortilla soup spicier?
Add diced jalapeños or extra chili powder to reach your desired spice level.
Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Chicken Tortilla Soup is a warm, flavorful dish that combines tender chicken, zesty tomatoes, and vibrant spices topped with crispy tortilla strips. Perfect for chilly nights or cozy gatherings, this soup is not only easy to make but also customizable with your favorite toppings. In just one pot, you can create a satisfying meal that brings everyone together.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 3 cloves fresh garlic, minced
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 cups tortilla strips (store-bought or homemade)
- 1 tsp cumin
- 2 tsp chili powder
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add seasoned chicken breasts and cook until golden brown on both sides (about 5-7 minutes).
- Pour in chicken broth and diced tomatoes; stir to combine.
- Add rinsed black beans and corn; simmer gently for about 15-20 minutes.
- Remove chicken, shred it using two forks, and return it to the pot.
- Stir in lime juice, cumin, and chili powder; adjust seasoning if needed.
- Serve hot with crispy tortilla strips on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute chicken with extra beans or veggies. Enhance the flavor with toppings such as avocado or shredded cheese. Store leftovers in an airtight container for up to three days; reheat on the stove.