Cozy Up with Chicken Tortilla Soup II: A Hearty & Flavorful Recipe
Chicken Tortilla Soup is a beloved classic, and for good reason! It’s warm, comforting, packed with flavor, and relatively easy to make. This recipe, which we’re calling “Chicken Tortilla Soup II,” builds upon the traditional flavors with a few delicious tweaks and additions to create an even richer and more satisfying experience. Get ready for a bowl of pure comfort food that’s perfect for chilly evenings, potlucks, or a simple weeknight dinner.
This recipe provides a hearty and customizable base that you can tailor to your preferences. Want it spicier? Add more chipotle peppers or a dash of hot sauce. Prefer a thicker soup? Blend some of it before serving. The possibilities are endless!
## Why You’ll Love This Chicken Tortilla Soup II
* **Flavor Explosion:** The combination of tender chicken, smoky chipotle peppers, tangy lime juice, and crispy tortilla strips creates a symphony of flavors in every spoonful.
* **Comfort Food at Its Best:** Warm, satisfying, and packed with wholesome ingredients, this soup is the perfect remedy for a cold day or a comforting meal.
* **Easy to Customize:** Adjust the spice level, add your favorite toppings, or use different types of beans – this recipe is easily adaptable to your preferences.
* **Relatively Quick and Easy:** While it requires some simmering time, the overall preparation is straightforward and doesn’t require any complicated techniques.
* **Crowd-Pleaser:** This soup is a guaranteed hit with family and friends, making it perfect for gatherings and potlucks.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the ingredients you’ll need. This will make the cooking process smoother and more enjoyable.
* **Chicken:** 1.5 – 2 lbs boneless, skinless chicken breasts or thighs (thighs tend to be more flavorful)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Garlic:** 4 cloves, minced
* **Bell Pepper:** 1 red or green, chopped
* **Jalapeño:** 1, seeded and minced (optional, for added heat)
* **Chipotle Peppers in Adobo Sauce:** 2-3, minced (adjust to taste for spice level)
* **Chicken Broth:** 8 cups (low sodium preferred)
* **Diced Tomatoes:** 1 (28-ounce) can, undrained
* **Black Beans:** 1 (15-ounce) can, rinsed and drained
* **Corn:** 1 (15-ounce) can, drained (or 1 cup frozen corn)
* **Lime Juice:** 2 tablespoons, plus more to taste
* **Cumin:** 2 teaspoons
* **Chili Powder:** 1 teaspoon
* **Oregano:** 1 teaspoon, dried
* **Salt and Pepper:** To taste
* **Tortillas:** 6-8 corn tortillas, cut into thin strips
* **Vegetable Oil:** For frying tortilla strips
**Toppings (Optional):**
* Avocado, diced
* Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
* Sour Cream or Greek Yogurt
* Cilantro, chopped
* Lime wedges
* Hot sauce
## Step-by-Step Instructions: Making Chicken Tortilla Soup II
Now that we have all our ingredients ready, let’s get cooking! Follow these detailed steps for a delicious and flavorful Chicken Tortilla Soup II.
**Part 1: Preparing the Chicken**
1. **Sear the Chicken (Optional):** While this step isn’t strictly necessary, searing the chicken before simmering adds a richer flavor to the soup. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts or thighs with salt and pepper. Sear them on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside. If you are short on time, you can skip the searing step and add the raw chicken directly to the soup in the next step.
2. **Simmer the Chicken:** Add the chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Add the seared (or raw) chicken to the simmering broth. Cover the pot and let the chicken simmer until cooked through, about 20-25 minutes for breasts, or 25-30 minutes for thighs. The internal temperature should reach 165°F (74°C).
3. **Shred the Chicken:** Once the chicken is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces. Set aside.
**Part 2: Building the Soup Base**
4. **Sauté the Vegetables:** While the chicken is simmering, heat the remaining 1 tablespoon of olive oil in the same pot (or a separate large pot) over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
5. **Add the Chipotle Peppers and Spices:** Stir in the minced chipotle peppers in adobo sauce, cumin, chili powder, and oregano. Cook for 1 minute, stirring constantly, to release the flavors. The adobo sauce from the chipotle peppers adds a smoky depth and a touch of heat to the soup.
6. **Combine the Ingredients:** Pour in the diced tomatoes (undrained) and the chicken broth (from cooking the chicken). Bring the mixture to a simmer.
7. **Add the Beans and Corn:** Stir in the rinsed and drained black beans and drained corn (or frozen corn). Simmer for 15-20 minutes, allowing the flavors to meld together. The simmering process is crucial for developing the rich and complex flavors of the soup.
8. **Return the Chicken:** Add the shredded chicken back to the pot. Stir to combine and heat through.
9. **Add Lime Juice and Season:** Stir in the lime juice. Season with salt and pepper to taste. Remember that the chicken broth might already contain some salt, so start with a small amount and adjust as needed. Taste the soup and adjust the seasonings to your liking. Add more lime juice for extra tanginess, or more chipotle peppers for added heat.
**Part 3: Making the Tortilla Strips**
10. **Prepare the Tortilla Strips:** While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips, about ¼-inch wide.
11. **Fry the Tortilla Strips:** Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat. Once the oil is hot (test it by dropping a tortilla strip in – it should sizzle immediately), carefully add the tortilla strips in batches. Fry until golden brown and crispy, about 1-2 minutes per batch. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy tortilla strips.
12. **Drain the Tortilla Strips:** Remove the fried tortilla strips with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with a little salt while they’re still warm.
**Part 4: Serving the Chicken Tortilla Soup II**
13. **Ladle and Top:** Ladle the hot Chicken Tortilla Soup II into bowls. Top with your favorite toppings, such as avocado, shredded cheese, sour cream or Greek yogurt, chopped cilantro, lime wedges, and crispy tortilla strips.
14. **Serve Immediately:** Serve immediately and enjoy your delicious and comforting Chicken Tortilla Soup II!
## Tips and Tricks for the Best Chicken Tortilla Soup
* **Use High-Quality Chicken Broth:** The quality of your chicken broth will significantly impact the flavor of your soup. Opt for low-sodium broth to control the saltiness of the dish.
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. Simmer the chicken until it’s just cooked through to ensure it remains tender.
* **Adjust the Spice Level:** The amount of chipotle peppers you use will determine the spiciness of the soup. Start with a smaller amount and add more to taste. You can also use a pinch of cayenne pepper for an extra kick.
* **Make it Vegetarian:** Substitute the chicken broth with vegetable broth and omit the chicken for a vegetarian version. You can add more beans or vegetables like zucchini or sweet potatoes to make it heartier.
* **Slow Cooker Option:** This recipe can easily be adapted for a slow cooker. Sear the chicken (optional) and then place all the ingredients (except the toppings and tortilla strips) into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
* **Instant Pot Option:** For a quicker version, use an Instant Pot. Sear the chicken (optional) and then add all the ingredients (except the toppings and tortilla strips) to the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Shred the chicken before serving.
* **Thicken the Soup:** If you prefer a thicker soup, you can blend about a cup or two of the soup using an immersion blender or a regular blender. Be careful when blending hot liquids.
* **Make it Ahead:** Chicken Tortilla Soup is even more flavorful the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days.
* **Freeze for Later:** This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Experiment with Toppings:** Get creative with your toppings! Try adding crumbled cotija cheese, diced red onion, or a dollop of guacamole.
## Variations to Try
* **Creamy Chicken Tortilla Soup:** Add a splash of heavy cream or half-and-half at the end for a richer and creamier soup.
* **Spicy Chicken Tortilla Soup:** Add more chipotle peppers, a pinch of cayenne pepper, or a dash of hot sauce to increase the spice level.
* **Black Bean and Corn Tortilla Soup:** Add more black beans and corn for a heartier and more filling soup. Reduce the amount of chicken slightly.
* **Roasted Vegetable Tortilla Soup:** Roast vegetables like sweet potatoes, zucchini, and bell peppers before adding them to the soup for a deeper and more complex flavor.
## Serving Suggestions
Chicken Tortilla Soup II is delicious on its own, but it can also be served with:
* A side of warm cornbread
* A simple salad
* Quesadillas
* Tacos
## Nutritional Information (Approximate)
_Please note that the nutritional information is an estimate and may vary based on specific ingredients and portion sizes._
* Calories: 350-450 per serving
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 30-40g
* Fiber: 8-10g
## Frequently Asked Questions (FAQ)
**Q: Can I use rotisserie chicken instead of cooking my own?**
A: Absolutely! Rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and add it to the soup during the last 15-20 minutes of simmering.
**Q: Can I use canned chicken?**
A: While fresh or rotisserie chicken is preferred for the best flavor and texture, you can use canned chicken in a pinch. Drain the canned chicken well and add it to the soup during the last 10 minutes of simmering.
**Q: Can I make this soup in advance?**
A: Yes, this soup is even better the next day! The flavors meld together beautifully as it sits. Store it in an airtight container in the refrigerator for up to 3 days.
**Q: How do I store leftovers?**
A: Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
**Q: Can I freeze Chicken Tortilla Soup?**
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture of the tortilla strips may change after freezing.
**Q: What if I don’t have chipotle peppers in adobo sauce?**
A: If you don’t have chipotle peppers in adobo sauce, you can substitute them with 1-2 teaspoons of smoked paprika and a pinch of cayenne pepper. However, the smoky flavor of the chipotle peppers is what really makes this soup special.
**Q: Can I add other vegetables to the soup?**
A: Absolutely! Feel free to add other vegetables like zucchini, squash, carrots, or sweet potatoes to the soup. Add them along with the bell pepper and onion.
**Q: How can I make this soup more kid-friendly?**
A: To make this soup more kid-friendly, reduce the amount of chipotle peppers or omit them altogether. You can also add a little bit of shredded cheese or sour cream to each bowl to make it more appealing to children.
## Conclusion
Chicken Tortilla Soup II is a flavorful and comforting dish that’s perfect for any occasion. With its easy-to-follow instructions and customizable ingredients, you can create a soup that’s tailored to your preferences. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure deliciousness! This recipe is sure to become a family favorite. Enjoy!