Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is a vibrant, hearty, and flavorful dish that brings the essence of Mexican cuisine into your kitchen. This soup, brimming with tender chicken, bold spices, and crisp tortilla strips, is a delight for both the palate and the soul. It’s a perfect recipe to warm up on a cold day or to enjoy as a light but satisfying meal anytime. The beauty of this dish lies in its versatility; whether you’re hosting a casual gathering or simply craving a comforting bowl of soup, Chicken Tortilla Soup is sure to please.
Ingredients You’ll Need
Creating the perfect Chicken Tortilla Soup starts with gathering the right ingredients. You’ll need 1 lb of chicken breasts, which serve as the protein foundation for the dish. A tablespoon of olive oil is essential for sautéing, while a medium onion, finely chopped, adds sweetness and depth. Three garlic cloves, minced, infuse the broth with aromatic richness, and a jalapeño pepper, seeded and diced, provides just the right amount of heat. The spices—1 teaspoon each of ground cumin and chili powder—are crucial for building the soup’s distinctive flavor profile.
The soup’s body comes from a 20 oz can of crushed tomatoes and 32 oz of chicken broth, which create a hearty base. To add texture and substance, you’ll need a 14 oz can of black beans and a 14 oz can of corn, both drained and rinsed. Freshness comes from 1/2 cup of chopped cilantro, divided into portions for the soup and as a garnish, and the juice of 1 lime, which brightens up the dish. For the tortilla strips, you’ll need 1/4 cup of olive oil and 8 corn tortillas. Finally, for toppings, prepare a large avocado, diced, and lime wedges for serving.
Step-by-Step Instructions
The first step to crafting this delicious Chicken Tortilla Soup is preparing the tortilla strips. Start by heating 1/4 cup of olive oil in a pan over medium-high heat. Cut the corn tortillas into thin strips, which will serve as a delightful crispy topping. Fry the strips in batches until they achieve a golden, crunchy texture, then remove them from the pan and let them drain on a paper towel. This step is essential for adding that irresistible crunch that complements the soup’s rich broth.
Next, turn your attention to the soup base. Warm some olive oil in a large pot over medium-high heat. Add the finely chopped onion, minced garlic, and diced jalapeño to the pot. Sauté these vegetables until they soften and release their fragrant aromas, creating the flavorful foundation of the soup. Once the vegetables are ready, place the whole chicken breasts into the pot. Add the drained corn and black beans, along with the chili powder, cumin, crushed tomatoes, salt, 1/4 cup of chopped cilantro, and chicken broth. Bring this mixture to a boil, then reduce the heat and let it simmer for at least 25 minutes. This slow simmering process allows the flavors to meld together beautifully.
When the chicken is fully cooked, carefully remove it from the pot and shred it using two forks. The shredding process helps the chicken soak up the soup’s flavors even more, making it tender and delicious. Return the shredded chicken to the pot and let it simmer for an additional 5 minutes. Finally, stir in the freshly squeezed lime juice, which adds a burst of brightness that ties all the flavors together.
Recipe Tips & Frequently Asked Questions
- How to Adjust the Spice Level to Your Taste: For those who prefer a milder soup, reduce the amount of jalapeño or omit it altogether. To amp up the heat, consider adding extra chili powder or a pinch of cayenne pepper.
- The Importance of Simmering: Developing Depth of Flavor: Allowing the soup to simmer for the full 25 minutes ensures that the spices have time to fully develop and infuse the broth, creating a rich and flavorful base.
- Make-Ahead Tips: Preparing in Advance for Busy Weeknights: This soup can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if necessary.
- Storing Leftovers: Best Practices for Reheating and Enjoying Later: Leftover soup can be stored in an airtight container in the refrigerator. To reheat, warm it on the stove over medium heat, stirring occasionally until heated through.
- Can I Use Pre-Cooked or Rotisserie Chicken Instead of Fresh Chicken Breasts? Absolutely! Pre-cooked or rotisserie chicken can be shredded and added to the soup after the simmering stage, making this recipe even quicker.
- How Can I Make This Soup Vegetarian or Vegan? Swap the chicken for a hearty vegetable like sweet potatoes or additional beans, and use vegetable broth instead of chicken broth. This will create a flavorful vegetarian or vegan version of the soup.
- What’s the Best Way to Store and Freeze This Soup? Chicken Tortilla Soup freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
- How Can I Make the Tortilla Strips Extra Crispy? To achieve the crispiest tortilla strips, ensure the oil is hot before frying and avoid overcrowding the pan. Drain the strips thoroughly on paper towels to remove excess oil.
What to Serve With This Recipe
Chicken Tortilla Soup is a versatile dish that pairs beautifully with a variety of side dishes. Consider serving it with a simple green salad dressed with a light vinaigrette, or a side of warm cornbread for a Southern twist. For a more substantial meal, you could serve the soup alongside a plate of cheese quesadillas or a side of Mexican rice, which complements the soup’s robust flavors.
When it comes to beverages, a crisp, refreshing drink is the perfect counterbalance to the soup’s spiciness. A cold Mexican beer, such as a light lager, pairs wonderfully, or you might opt for a tart margarita with a salted rim. For a non-alcoholic option, a chilled glass of horchata or a citrusy agua fresca would provide a sweet, cooling contrast.
To take your Chicken Tortilla Soup to the next level, don’t be afraid to get creative with the toppings. In addition to the traditional diced avocado, lime wedges, and fresh cilantro, consider adding a dollop of sour cream or a sprinkle of shredded cheese for extra richness. Pickled jalapeños or a drizzle of hot sauce can add an extra kick, while a handful of crushed tortilla chips offers additional crunch.
Variations and Enhancements
This Chicken Tortilla Soup recipe is incredibly adaptable, allowing you to customize it to suit your tastes and preferences. If you enjoy spicier food, consider adding a dash of hot sauce or some finely chopped fresh chili peppers for a bolder flavor. Alternatively, you can experiment with different beans, such as pinto beans or kidney beans, to add variety and texture.
For those who prefer a creamier soup, try stirring in a splash of heavy cream or a dollop of sour cream just before serving. This addition will create a richer, more indulgent broth. If you’re looking to make the soup a bit heartier, consider adding in some diced potatoes or a handful of cooked rice. These ingredients will absorb the flavors of the soup and provide extra substance.
If you’re catering to dietary preferences, this recipe can easily be adapted. For a dairy-free option, skip the cream and use a plant-based sour cream alternative. For a gluten-free version, ensure that the tortillas and any store-bought toppings are certified gluten-free.
Chicken Tortilla Soup is more than just a meal—it’s a comforting experience that brings warmth and joy to your table. Whether you’re enjoying it on a chilly evening or serving it to guests at a casual dinner, this soup is sure to become a favorite. The combination of tender chicken, robust spices, and fresh, vibrant toppings makes every spoonful a delight.
Ingredients
- 1 lb chicken breasts, (2 medium)
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans, drained and rinsed
- 14 oz can corn, drained and rinsed
- 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
- 1 lime, juiced
- 1 tsp salt, or to taste
- 1/4 cup olive oil (for tortilla strips)
- 8 corn tortillas (6-inch tortillas)
Toppings
- 1 large avocado, diced
- Lime wedges for serving
Instructions
Tortilla Strips: Begin by heating 1/4 cup of olive oil in a pan over medium-high heat. Cut the corn tortillas into thin strips and fry them in batches until golden and crispy. Remove the strips from the pan and drain on a paper towel. Continue frying the remaining tortilla strips, adding more oil if necessary, then set aside.
Chicken Tortilla Soup: In a large pot, warm some olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables have softened and become aromatic.
Next, place the whole chicken breasts into the pot along with the drained corn, black beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of chopped cilantro, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 25 minutes, allowing the flavors to meld.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and let it simmer for an additional 5 minutes. Stir in the freshly squeezed lime juice for a burst of brightness.
To serve, ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges. Enjoy the hearty and flavorful experience of this comforting dish!
Chicken Tortilla Soup Recipe
Ingredients
- 1 lb chicken breasts (2 medium)
- 1 Tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 jalapeño pepper seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans drained and rinsed
- 14 oz can corn drained and rinsed
- 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
- 1 lime juiced
- 1 tsp salt or to taste
- 1/4 cup olive oil for tortilla strips
- 8 corn tortillas 6-inch tortillas
Toppings
- 1 large avocado diced
- Lime wedges for serving
Instructions
Tortilla Strips:
- Begin by heating 1/4 cup of olive oil in a pan over medium-high heat. Cut the corn tortillas into thin strips and fry them in batches until golden and crispy. Remove the strips from the pan and drain on a paper towel. Continue frying the remaining tortilla strips, adding more oil if necessary, then set aside.
Chicken Tortilla Soup:
- In a large pot, warm some olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables have softened and become aromatic.
- Next, place the whole chicken breasts into the pot along with the drained corn, black beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of chopped cilantro, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 25 minutes, allowing the flavors to meld.
- Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and let it simmer for an additional 5 minutes. Stir in the freshly squeezed lime juice for a burst of brightness.
- To serve, ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges. Enjoy the hearty and flavorful experience of this comforting dish!