Introduction
Chicken Tortilla Soup is a vibrant, soul-warming dish, perfect for cozy dinners, gatherings, or meal prep. Its tender chicken, zesty tomato-based broth, and crunchy tortilla toppings create a flavorful, satisfying meal with a balance of heat and comfort. Presented in a white ceramic bowl, garnished with crispy tortilla strips, avocado slices, and fresh cilantro, this Chicken Tortilla Soup offers a colorful, inviting aesthetic. This recipe delivers a classic version, adaptable for dietary preferences, ideal for home cooks seeking a hearty, easy-to-make soup.
Ingredients
For the Chicken Tortilla Soup:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can of corn kernels, drained
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tbsp vegetable oil
Serving:
- Optional: Sliced avocado, chopped cilantro, shredded cheddar cheese, sour cream, lime wedges
- Suggested Accompaniments: Warm tortillas, cornbread
- Suggested Pairings: Iced tea, Mexican lager
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot or Dutch oven, baking sheet, cutting board, knife
Step-by-Step Process
- Cook Chicken: In a large pot or Dutch oven over medium heat, heat 1 tbsp olive oil. Season chicken with salt and pepper; cook for 6-8 minutes per side until cooked through (165°F/74°C internal temperature). Remove, let rest, and shred.
- Sauté Vegetables: Add the remaining 1 tbsp olive oil to the pot. Add onion, garlic, bell pepper, and jalapeño (if using); cook for 5-6 minutes until softened, stirring occasionally.
- Build Soup: Add black beans, corn, crushed tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine. Add shredded chicken. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally. Stir in lime juice.
- Make Tortilla Strips: Preheat oven to 375°F (190°C). Toss tortilla strips with vegetable oil on a baking sheet. Bake for 10-12 minutes until crispy, flipping halfway. Alternatively, fry strips in hot oil for 1-2 minutes until golden; drain on paper towels.
- Serve: Ladle soup into a white ceramic bowl. Top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges. Serve hot with warm tortillas, cornbread, iced tea, or Mexican lager.
Tips for Better Chicken Tortilla Soup
- Shred chicken finely for even distribution in the soup.
- Adjust heat by adding or omitting jalapeño or increasing chili powder.
- Use low-sodium broth and tomatoes to control saltiness; adjust seasoning at the end.
- Simmer gently to meld flavors without reducing broth too much.
- Make tortilla strips ahead; store in an airtight container for up to 2 days.
- Add lime juice at the end for a fresh, bright flavor.
- Prep vegetables in advance for faster cooking.
- Enhance aesthetic: Serve in a white ceramic bowl, and garnish with vibrant tortilla strips, avocado, and cilantro for a colorful look.
Variations and Customization
- Vegetarian Tortilla Soup: Omit chicken, use vegetable broth, and add 1 cup of diced zucchini or extra beans.
- Vegan Tortilla Soup: Follow the vegetarian version; omit cheese and sour cream or use vegan alternatives.
- Gluten-Free Tortilla Soup: Use gluten-free corn tortillas and ensure the broth is gluten-free.
- Low-Sodium Tortilla Soup: Use low-sodium broth, tomatoes, and beans; reduce salt to 1/4 tsp.
- Spicy Tortilla Soup: Add 1/2 tsp cayenne or an extra jalapeño for more heat.
- Creamy Tortilla Soup: Stir in 1/2 cup heavy cream or sour cream at the end for richness.
- Chicken and Rice Tortilla Soup: Add 1/2 cup cooked rice during the last 5 minutes of simmering.
- Slow Cooker Version: 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, and add lime juice before serving.
Storage and Serving Tips
- Store soup (without toppings) in an airtight container in the fridge for 4-5 days.
- Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.
- Freeze soup (without toppings) for 3 months; thaw in the fridge before reheating.
- Store tortilla strips separately in an airtight container at room temperature for 2 days.
- Serve hot for best flavor; avoid room temperature for over 2 hours due to meat.
- Use leftovers in tacos or as a base for chili.
- Pair with light sides like cornbread to complement flavors.
- Presented in a white ceramic bowl with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each, without toppings):
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 820mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 22g
- Vitamin A: 30% Daily Value
- Vitamin C: 40% Daily Value
- Calcium: 8% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in sodium; try low-sodium versions. Serve with vegetables for balance.
Conclusion
This Chicken Tortilla Soup recipe offers a zesty, comforting meal perfect for any occasion. It transforms simple ingredients into a vibrant classic. Its straightforward preparation and colorful presentation make it a favorite. The tender chicken and zesty broth, with crunchy garnishes, delight every time. It’s sure to be a cherished recipe, loved for its bold appeal.
Chicken Tortilla Soup Recipe: Zesty and Comforting
Zesty Chicken Tortilla Soup with crunchy toppings.
Ingredients
- Chicken Tortilla Soup:
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño minced (optional)
- 1 15 oz can black beans, drained
- 1 15 oz can of corn kernels, drained
- 1 28 oz can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- Juice of 1 lime
- Tortilla Strips:
- 4 corn tortillas cut into strips
- 1 tbsp vegetable oil
- Optional: Avocado cilantro, cheese, sour cream, lime wedges
- Suggested Pairings: Cornbread iced tea
Instructions
- Cook chicken in 1 tbsp oil for 6-8 minutes per side; shred.
- Sauté onion, garlic, bell pepper, and jalapeño in 1 tbsp oil for 5-6 minutes.
- Add beans, corn, tomatoes, broth, seasonings, and chicken; simmer for 20-25 minutes. Add lime juice.
- Bake tortilla strips at 375°F for 10-12 minutes.
- Serve in a white ceramic bowl with tortilla strips, avocado, cilantro, cornbread, and tea.
Notes
- Adjust heat with jalapeño.
- Store soup in the fridge for 4-5 days; freeze for 3 months.
- Try a vegetarian variation.
- Pair with warm tortillas.
