Chicken Tortilla Soup Recipe

Why You’ll Love This Recipe

This soup offers a delightful combination of textures and flavors. The crispy tortilla strips add crunch, while the tender chicken and beans provide heartiness. The blend of cumin and chili powder gives the soup a warm, earthy flavor, complemented by the brightness of fresh lime juice. It's a one-pot wonder that's easy to prepare and sure to please everyone at the table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 jalapeño pepper, seeded and diced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 pound chicken breasts (about 2 medium)

• 20 oz can crushed tomatoes

• 32 oz chicken broth

• 14 oz can black beans, drained and rinsed

• 14 oz can corn, drained and rinsed

• ½ cup fresh cilantro, chopped (reserve ¼ cup for garnish)

• 1 lime, juiced

• 1 teaspoon salt (or to taste)

For the Tortilla Strips

• ¼ cup olive oil

• 8 corn tortillas (6-inch)

For Serving

• 1 large avocado, diced

• 1 lime, cut into wedges

Directions

1. Prepare the Tortilla Strips: Heat ¼ cup olive oil in a medium-sized pan over medium-high heat. Slice the corn tortillas into thin strips. In batches, fry the strips in the hot oil until golden and crispy. Transfer to paper towels to drain.

2. Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables are softened.

3. Cook the Chicken: Add the chicken breasts to the pot along with the crushed tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and ¼ cup of chopped cilantro. Bring to a boil, then reduce the heat and simmer for about 25 minutes.

4. Shred the Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup.

5. Finish the Soup: Simmer the soup for an additional 5 minutes. Stir in the lime juice.

6. Serve: Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, the remaining chopped cilantro, and lime wedges.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Spicy Kick: Add diced chipotle peppers in adobo sauce for a smoky heat.

• Creamy Texture: Stir in a dollop of sour cream or a splash of heavy cream before serving.

• Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans or tofu for protein.

• Slow Cooker: Combine all ingredients (except lime juice and toppings) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in lime juice before serving.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze the soup (without toppings) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of chicken broth if the soup has thickened.

FAQs

How can I make the soup spicier?

Add more diced jalapeños or include some diced chipotle peppers in adobo sauce to increase the heat.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken can be used to save time. Add it after simmering the soup and heat through.

Is this soup gluten-free?

Yes, as long as you use gluten-free tortillas and ensure all other ingredients are gluten-free.

Can I make this soup ahead of time?

Absolutely. The flavors develop even more after sitting for a few hours or overnight.

How do I make the tortilla strips without frying?

Brush the tortilla strips with olive oil and bake them at 400°F (200°C) for about 10 minutes, flipping halfway through, until crispy.

Can I add other vegetables?

Yes, diced bell peppers, zucchini, or carrots can be added for extra flavor and nutrition.

How do I make the soup vegetarian?

Use vegetable broth and replace the chicken with additional beans or tofu.

Can I use frozen corn?

Yes, frozen corn can be used. Just ensure it's thawed and drained before adding.

How can I make the soup creamier?

Stir in a dollop of sour cream or a splash of heavy cream just before serving.

Can I make this soup in a slow cooker?

Yes, combine all ingredients (except lime juice and toppings) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in lime juice before serving.

Conclusion

This Chicken Tortilla Soup is a delightful blend of flavors and textures that will warm you from the inside out. With its hearty ingredients and customizable options, it's a versatile dish that's perfect for any occasion. Whether you're looking for a comforting meal on a chilly evening or a flavorful dish to impress guests, this soup is sure to satisfy.