Chicken Tortilla Soup Recipe

A steaming bowl of Chicken Tortilla Soup is like a warm hug from the inside out. Picture this: your taste buds dancing with joy as they experience the robust flavors mingling with tender chicken and crunchy tortilla strips. The aroma fills your kitchen, beckoning everyone to gather around the table.

I remember the first time I made this delightful dish. It was a chilly evening, and I wanted something comforting and flavorful. Little did I know that this Chicken Tortilla Soup would become my family’s favorite go-to meal for cozy nights in.

It never fails to amaze me how a simple recipe can evoke such warmth and nostalgia. My kids always cheer when they see me stirring up a pot of this deliciousness on the stove.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on your crowd size.
• Olive Oil: A splash of olive oil helps sauté the vegetables and adds richness to the broth.
• Onion: Use one medium onion for that aromatic sweetness that makes everything better.
• Garlic Cloves: Fresh garlic cloves are essential for flavor; mincing them releases their delicious aroma.
• Bell Peppers: Any color works! They add crunch and sweetness—just what we want in our soup.
• Chicken Broth: Choose low-sodium broth to control salt levels while still packing in flavor.
• Diced Tomatoes: Canned tomatoes bring tanginess; opt for fire-roasted varieties if you like some smokiness.
• Black Beans: Rinsed black beans add protein and heartiness; they’re also great for texture!
• Corn Kernels: Fresh or frozen corn brings sweetness and crunch; who doesn’t love that?
• Tortilla Strips: Store-bought or homemade strips provide that necessary crunch topping—don’t skip it!
• Cilantro (optional): Chopped cilantro adds freshness at the end—perfect for those who love its bright flavor.
• Lime Juice (optional): A squeeze of lime just before serving brightens all those flavors—trust me on this!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Once hot, toss in diced onions and sauté until translucent, about 5 minutes. The kitchen will start smelling heavenly!

Add Garlic and Peppers: Stir in minced garlic and chopped bell peppers. Cook these colorful veggies until they soften slightly, around 3-4 minutes more. This combo creates a fantastic flavor base.

Add Chicken & Broth: Nestle the chicken breasts into the pot along with chicken broth and diced tomatoes. Bring everything to a simmer, allowing those flavors to meld beautifully together.

Simmer Away!: Reduce heat to low, cover pot with a lid, and let simmer for about 20-25 minutes until chicken is fully cooked through. You’ll know it’s ready when you can shred it easily with two forks.

Shred & Mix In Ingredients: Remove chicken from the pot once cooked; shred it using two forks. Return shredded chicken to the soup along with black beans and corn kernels. Stir gently until combined.

Toppings Galore!: Serve hot bowls of soup topped with crispy tortilla strips, fresh cilantro (if desired), and a squeeze of lime juice right before enjoying! It’s like an explosion of colors in every bite.

Now you have a scrumptious bowl of Chicken Tortilla Soup ready to warm your soul! Perfectly satisfying anytime you need comfort food or just want to impress guests at dinner.

This Chicken Tortilla Soup not only warms your belly but also brings people together around the table—a true culinary hug!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken, broth, and spices. This sequence builds layers of flavor.

Add Your Touch

Feel free to swap out chicken for beans or veggies for a vegetarian twist. Add extra toppings like avocado or cheese for added richness.

Storing & Reheating

Store Chicken Tortilla Soup in an airtight container in the fridge for up to four days. Reheat on the stove over medium heat until warmed through.

I remember the first time I made Chicken Tortilla Soup; my friends devoured it and begged for the recipe! Their compliments made me feel like a culinary rock star.

FAQ

Can I use frozen chicken for Chicken Tortilla Soup?

Yes, just ensure it’s fully thawed before cooking to avoid uneven cooking.

What can I substitute for chicken broth?

Vegetable broth works well as a substitute and keeps it vegetarian-friendly.

How spicy is Chicken Tortilla Soup?

The spice level depends on your choice of peppers; adjust according to your taste preference.

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Chicken Tortilla Soup

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Delight in this easy Chicken Tortilla Soup, brimming with tender chicken, fresh vegetables, and topped with crispy tortilla strips for a warm, comforting meal.

• Total Time: 45 minutes
• Yield: Serves 6

Ingredients

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• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 bell peppers, chopped (any color)
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• Tortilla strips for topping
• Chopped cilantro (optional)
• Juice of 1 lime (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
2. Stir in minced garlic and chopped bell peppers; cook for an additional 3-4 minutes until softened.
3. Add chicken breasts, chicken broth, and diced tomatoes to the pot. Bring to a simmer.
4. Cover and reduce heat to low; simmer for 20-25 minutes or until the chicken is cooked through and easily shreds.
5. Remove the chicken, shred with two forks, and return it to the pot along with black beans and corn. Stir gently to combine.
6. Serve hot topped with tortilla strips, cilantro (if desired), and a squeeze of lime juice.

Notes

•  For extra flavor, let the soup sit for a few hours or overnight before serving.
•  Feel free to substitute chicken with beans for a vegetarian version.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 80mg