Warm Up With This Hearty & Flavorful Chicken Tortilla Soup
Chicken tortilla soup is a classic comfort food, perfect for chilly evenings or when you’re craving something warm and satisfying. This recipe is packed with flavor, easy to customize, and guaranteed to become a family favorite. We’ll walk you through each step, from preparing the chicken to adding all the delicious toppings. Get ready to enjoy a bowl of pure deliciousness!
Why You’ll Love This Chicken Tortilla Soup Recipe
* **Flavorful and comforting:** This soup is bursting with savory chicken, flavorful spices, and a hint of lime. It’s the perfect remedy for a cold day.
* **Easy to make:** With simple ingredients and straightforward instructions, this recipe is a breeze to whip up, even on a weeknight.
* **Customizable:** Easily adapt the recipe to your liking by adjusting the spice level or adding your favorite toppings.
* **Versatile:** Use shredded rotisserie chicken for a quick shortcut, or cook your own chicken for a more homemade touch.
* **Budget-friendly:** Made with affordable ingredients, this soup is a great way to feed a crowd without breaking the bank.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to make this delicious chicken tortilla soup:
* **Chicken:** Boneless, skinless chicken breasts or thighs work best. You can also use shredded rotisserie chicken for convenience.
* **Aromatics:** Onion, garlic, and jalapeno form the flavorful base of the soup.
* **Vegetables:** Diced tomatoes (canned or fresh), corn (canned, frozen, or fresh), and black beans add texture and nutrients.
* **Broth:** Chicken broth or stock is essential for the soup’s liquid base. Use low-sodium broth to control the salt level.
* **Spices:** Chili powder, cumin, oregano, and a pinch of cayenne pepper add depth and warmth to the soup. Adjust the cayenne pepper to your preferred spice level.
* **Lime juice:** Fresh lime juice brightens the flavors and adds a zesty touch.
* **Tortilla chips:** Crispy tortilla chips are a must-have topping for adding crunch and flavor.
* **Toppings:** The fun part! Get creative with your toppings: avocado, shredded cheese (cheddar, Monterey Jack, or pepper jack), sour cream or Greek yogurt, cilantro, green onions, and hot sauce.
Here’s a more detailed list with approximate quantities:
* 1.5 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 jalapeno, seeded and minced (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 cup frozen or canned corn, drained
* 6 cups chicken broth or stock
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional)
* 1 lime, juiced
* Salt and pepper to taste
* Tortilla chips, for serving
* Optional toppings: avocado, shredded cheese, sour cream or Greek yogurt, cilantro, green onions, hot sauce
Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle
Step-by-Step Instructions
Let’s make some soup! Here’s a detailed guide to creating this delicious chicken tortilla soup:
**Step 1: Cook the Chicken**
There are a few ways to cook the chicken for this soup. Choose the method that works best for you:
* **Poaching:** Place the chicken breasts or thighs in a large pot and cover with chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it with two forks. Reserve the broth for the soup.
* **Sautéing:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Sear the chicken on both sides until browned. Add about 1 cup of chicken broth to the pot, cover, and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and shred it with two forks. Reserve the broth in the pot.
* **Rotisserie Chicken (Shortcut):** If you’re short on time, use a pre-cooked rotisserie chicken. Simply shred the chicken and set it aside.
**Step 2: Sauté the Aromatics**
Heat olive oil in the same pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeno (if using) and cook for another minute until fragrant.
**Step 3: Add the Remaining Ingredients**
Pour in the diced tomatoes (undrained), black beans, corn, and chicken broth (including the broth you reserved from cooking the chicken, if applicable). Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Bring the soup to a simmer.
**Step 4: Simmer and Develop Flavors**
Reduce the heat to low, cover, and simmer for at least 15-20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the more flavorful the soup will be.
**Step 5: Add the Shredded Chicken**
Stir in the shredded chicken and lime juice. Heat through for a few minutes.
**Step 6: Season to Taste**
Taste the soup and season with salt and pepper as needed. Remember that the tortilla chips and toppings will also add salt, so don’t over-salt the soup.
**Step 7: Serve and Enjoy!**
Ladle the soup into bowls and top with your favorite toppings, such as tortilla chips, avocado, shredded cheese, sour cream or Greek yogurt, cilantro, and green onions. Serve immediately and enjoy!
Tips and Variations
* **Spice it up:** Add more cayenne pepper or a dash of hot sauce to increase the heat.
* **Make it creamy:** Stir in a dollop of sour cream or Greek yogurt into each bowl for a creamy texture.
* **Add more vegetables:** Include other vegetables like bell peppers, zucchini, or carrots for added nutrients and flavor.
* **Use different beans:** Substitute kidney beans or pinto beans for black beans.
* **Make it vegetarian:** Omit the chicken and use vegetable broth for a vegetarian version. Add more beans and vegetables to make it heartier.
* **Thicken the soup:** If you prefer a thicker soup, you can blend a cup or two of the soup with an immersion blender or in a regular blender (be careful when blending hot liquids!). Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup while simmering.
* **Make it in the slow cooker:** Combine all the ingredients (except the lime juice and toppings) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken with two forks and stir in the lime juice before serving.
* **Make it in the Instant Pot:** Use the sauté function to sauté the onion, garlic, and jalapeno. Add the remaining ingredients (except the lime juice and toppings). Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken with two forks and stir in the lime juice before serving.
* **Make your own tortilla strips:** Cut corn tortillas into thin strips and bake them in the oven at 350°F (175°C) for 10-15 minutes, or until crispy.
* **Add a squeeze of lime:** Fresh lime juice is key to brightening the flavors of the soup. Don’t skip it!
* **Don’t be afraid to experiment:** This recipe is very forgiving, so feel free to adjust the ingredients and seasonings to your liking.
Serving Suggestions
Chicken tortilla soup is a complete meal on its own, but here are some serving suggestions to make it even more special:
* **Serve with a side salad:** A simple green salad or a Mexican-inspired salad with avocado and corn complements the soup perfectly.
* **Serve with cornbread:** Warm cornbread is a classic accompaniment to soup.
* **Serve with quesadillas:** Cheese quesadillas or chicken quesadillas make a great appetizer or side dish.
* **Serve with Mexican rice:** Fluffy Mexican rice adds another layer of flavor and texture to the meal.
Storage Instructions
* **Refrigerate:** Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup in a pot on the stovetop over medium heat, or in the microwave. If the soup has thickened too much, add a little chicken broth to thin it out.
Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on toppings)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 25-35 grams
(This is an estimate and will vary based on the specific ingredients and portion sizes used.)
Make it a Meal Prep Recipe
Chicken tortilla soup is an excellent meal prep option because it stores and reheats well. Here’s how to incorporate it into your meal prep routine:
1. **Cook a large batch:** Double or triple the recipe to have plenty of leftovers for the week.
2. **Portion it out:** Divide the soup into individual containers for easy grab-and-go lunches or dinners.
3. **Store toppings separately:** Pack your toppings (tortilla chips, avocado, cheese, sour cream, cilantro) in separate containers to keep them fresh and prevent them from getting soggy.
4. **Reheat and enjoy:** When you’re ready to eat, simply reheat the soup and add your toppings.
Frequently Asked Questions (FAQ)
* **Can I use different types of chicken?** Yes, you can use boneless, skinless chicken breasts, thighs, or even shredded rotisserie chicken. The cooking time may vary depending on the type of chicken you use.
* **Can I make this soup in advance?** Absolutely! Chicken tortilla soup is even better the next day after the flavors have had time to meld together. You can make it a day or two in advance and store it in the refrigerator.
* **Can I freeze this soup?** Yes, chicken tortilla soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or freezer bags. Thaw overnight in the refrigerator before reheating.
* **How do I prevent the tortilla chips from getting soggy?** The best way to prevent the tortilla chips from getting soggy is to add them right before serving. You can also serve them on the side so people can add them to their soup as they eat it.
* **Can I adjust the spice level?** Yes, you can easily adjust the spice level by adding more or less cayenne pepper or hot sauce. You can also use a milder jalapeno or omit it altogether.
* **What are some other toppings I can use?** The possibilities are endless! Some other toppings you can use include: radishes, pickled onions, pico de gallo, cotija cheese, and fried tortilla strips.
Conclusion
This chicken tortilla soup recipe is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and endlessly customizable. Whether you’re looking for a comforting weeknight meal or a hearty dish to share with friends and family, this soup is sure to satisfy. So grab your ingredients, follow the steps, and get ready to enjoy a warm and delicious bowl of chicken tortilla soup! Don’t forget to get creative with your toppings and make it your own.