Cozy & Delicious: Tortilla Chicken Vegetable Soup Recipe
When the weather turns cool and crisp, there’s nothing quite like a warm, comforting bowl of soup. This Tortilla Chicken Vegetable Soup recipe is the perfect solution for a quick, healthy, and flavorful meal that the whole family will love. Combining tender chicken, a medley of vibrant vegetables, and the satisfying crunch of tortilla strips, this soup is a fiesta in a bowl! Whether you’re looking for a simple weeknight dinner or a crowd-pleasing lunch, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Tortilla Chicken Vegetable Soup
- Easy to make: This recipe comes together in under an hour, making it perfect for busy weeknights.
- Healthy and nutritious: Packed with lean protein and plenty of vegetables, this soup is a guilt-free way to nourish your body.
- Flavorful and satisfying: The combination of spices, chicken broth, and fresh ingredients creates a symphony of flavors that will tantalize your taste buds.
- Customizable: Easily adapt the recipe to your liking by adding your favorite vegetables or adjusting the spice level.
- Kid-friendly: Even picky eaters will enjoy this soup, especially when topped with crispy tortilla strips and a dollop of sour cream.
Ingredients You’ll Need
- Chicken: Cooked and shredded chicken (rotisserie chicken is a great shortcut!)
- Vegetables: Onion, garlic, bell peppers (any color), corn (fresh or frozen), black beans, diced tomatoes
- Chicken Broth: Low-sodium chicken broth provides the base for the soup.
- Spices: Chili powder, cumin, oregano, salt, and pepper
- Tortillas: Corn or flour tortillas, cut into strips and baked or fried
- Optional Toppings: Avocado, sour cream, shredded cheese, cilantro, lime wedges
Step-by-Step Instructions
Follow these simple steps to create a delicious and hearty Tortilla Chicken Vegetable Soup:
Step 1: Prepare the Vegetables
Dice the onion, bell peppers, and garlic. If using fresh corn, cut the kernels off the cob. Drain and rinse the black beans. If using canned diced tomatoes, drain off some of the excess liquid.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat a tablespoon of olive oil or your preferred cooking oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Add the Remaining Vegetables and Spices
Add the bell peppers, corn, black beans, and diced tomatoes to the pot. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Add the Chicken Broth and Chicken
Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and stir to combine. Reduce the heat to low and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together.
Step 5: Prepare the Tortilla Strips
While the soup is simmering, prepare the tortilla strips. Preheat your oven to 375°F (190°C). Cut the tortillas into thin strips and toss them with a little olive oil and salt. Spread the strips in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Alternatively, you can fry the tortilla strips in a skillet with a little oil until crispy.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with the crispy tortilla strips, avocado, sour cream, shredded cheese, cilantro, and a squeeze of lime juice, if desired. Serve immediately and enjoy!
Tips for the Best Tortilla Chicken Vegetable Soup
- Use high-quality chicken broth: The flavor of the chicken broth will greatly impact the overall taste of the soup. Opt for a low-sodium broth to control the saltiness.
- Don’t overcook the vegetables: You want the vegetables to be tender but still have a bit of bite to them.
- Adjust the spice level to your liking: If you prefer a spicier soup, add a pinch of cayenne pepper or a diced jalapeño.
- Make it vegetarian: Omit the chicken and use vegetable broth instead. Add extra beans or tofu for protein.
- Store leftovers properly: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: Tortilla soup freezes well! Cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Variations to Try
- Creamy Tortilla Soup: Add a can of cream of chicken soup or a splash of heavy cream during the last few minutes of cooking for a richer, creamier soup.
- Spicy Tortilla Soup: Add a diced jalapeño or a pinch of cayenne pepper to the soup for a spicy kick. You can also add a can of diced tomatoes with green chilies.
- White Bean Tortilla Soup: Substitute cannellini beans or great northern beans for the black beans for a different flavor profile.
- Sweet Potato Tortilla Soup: Add diced sweet potatoes to the soup along with the other vegetables for a touch of sweetness.
- Slow Cooker Tortilla Soup: Combine all ingredients (except tortilla strips and toppings) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken (if using) and return it to the slow cooker. Serve with tortilla strips and toppings.
Serving Suggestions
This Tortilla Chicken Vegetable Soup is delicious on its own, but it can also be served with a variety of sides:
- Crusty bread or rolls: Perfect for soaking up the delicious broth.
- Quesadillas: A simple and satisfying side dish.
- Salad: A light and refreshing complement to the soup.
- Cornbread: A classic pairing with soup.
Nutrition Information (approximate, per serving)
(Values may vary depending on specific ingredients used)
- Calories: 350-450
- Protein: 25-35g
- Fat: 15-25g
- Carbohydrates: 30-40g
- Fiber: 5-10g
Recipe Card
Recipe Name: Tortilla Chicken Vegetable Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 cup corn (fresh or frozen)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 cups cooked and shredded chicken
- Corn or flour tortillas, cut into strips
- Optional toppings: avocado, sour cream, shredded cheese, cilantro, lime wedges
Instructions:
- Preheat oven to 375F (190C) and prepare tortilla strips by tossing with oil and salt, baking for 8-10 minutes. Alternatively, fry in oil until crispy.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Add bell pepper, corn, black beans, and diced tomatoes. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes.
- Pour in chicken broth and bring to a simmer. Add shredded chicken and stir to combine.
- Reduce heat to low and simmer for 15-30 minutes.
- Ladle into bowls and top with tortilla strips, avocado, sour cream, cheese, cilantro, and lime wedges.
- Serve immediately and enjoy!
Enjoy this delicious and comforting Tortilla Chicken Vegetable Soup!