The aroma of Chicken Tortilla Soup wafts through the air like a warm hug on a chilly evening. Imagine the rich flavors dancing together—tender chicken, zesty tomatoes, and just the right kick of spice inviting you to take a spoonful. This dish is not just food; it’s an experience that warms your soul.
I remember the first time I made this soup during a family gathering. Everyone gathered around the kitchen table, their eyes lighting up as I ladled the steaming soup into bowls. The laughter and chatter faded for a moment as they tasted the vibrant flavors. It was pure joy in a bowl.
Why You'll Love This Recipe
- This easy-to-make Chicken Tortilla Soup is packed with flavor and can be whipped up in under 30 minutes.
- Customize toppings to suit everyone’s tastes for a fun meal.
- The bright colors make it visually appealing and perfect for impressing guests at any dinner party.
- Ideal for cozy nights in or hearty lunches after long days!
The first time I served this soup, my friends declared it their new favorite—everyone went home with happy bellies!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on your crowd size.
- Olive Oil: Use extra virgin olive oil for maximum flavor in sautéing.
- Onion: A medium onion adds sweetness; chop finely for even cooking.
- Garlic: Fresh cloves are best; they give an aromatic kick to your base.
- Bell Peppers: Use red or green peppers for color and crunch; diced into small pieces.
- Canned Diced Tomatoes: Opt for fire-roasted tomatoes to enhance the smokiness.
- Chicken Broth: Low-sodium broth allows you to control saltiness while keeping it flavorful.
- Corn Kernels: Frozen or canned works perfectly; add a sweet crunch.
- Cilantro: Fresh cilantro brightens up the dish; sprinkle generously before serving.
- Tortilla Strips: For topping; either store-bought or homemade add delightful crunch.
- Spices (Cumin, Chili Powder): Essential for depth; feel free to adjust based on your spice tolerance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sauté the Base Ingredients: Start by heating olive oil over medium heat in a large pot. Add chopped onions and garlic, cooking until fragrant and translucent.
Add Bell Peppers and Spices: Toss in diced bell peppers along with cumin and chili powder. Stir until everything is coated in those aromatic spices—about two minutes will do.
Add Chicken and Tomatoes: Place your chicken breasts into the pot followed by canned diced tomatoes. Pour in chicken broth until everything is submerged.
Simmer Until Cooked Through: Bring the mixture to a gentle boil then reduce heat to simmer. Let it bubble away for about 20 minutes until chicken is cooked through.
Shred the Chicken and Add Corn : Remove chicken breasts from the pot; shred them using two forks. Return shredded chicken back into the soup along with corn kernels. Stir gently and let it cook for another five minutes.
Garnish and Serve : Ladle your comforting soup into bowls. Top generously with fresh cilantro and crispy tortilla strips before serving—enjoy every spoonful!
Chicken Tortilla Soup is more than just culinary magic; it’s a heartwarming experience wrapped up in every bite! Enjoy making this dish that brings people together around the table!
You Must Know
- This Chicken Tortilla Soup is a game-changer for busy weeknights.
- It’s quick, packed with flavor, and brings the whole family together.
- Plus, the toppings are endlessly customizable, making it a fun meal everyone can enjoy.
Perfecting the Cooking Process
Start by sautéing onion and garlic for flavor, then add chicken, broth, and spices. Simmer until chicken is tender before adding veggies and tortillas to complete the dish.
Add Your Touch
Feel free to swap chicken for beans for a vegetarian twist or toss in your favorite veggies like corn or bell peppers. Spice it up with extra chili powder for heat!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed.
Chef's Helpful Tips
- For perfect Chicken Tortilla Soup, use fresh ingredients whenever possible; they enhance the flavor immensely.
- Don’t skip the toppings; they add texture and make it visually appealing.
- Always taste and adjust seasoning before serving to ensure everything is balanced.
I remember the first time I made Chicken Tortilla Soup for my friends. Their faces lit up with joy when they took their first bites – I knew I had struck gold in my cooking adventures!
FAQ
What kind of chicken should I use for Chicken Tortilla Soup?
Use boneless skinless chicken breasts or thighs for tenderness and flavor.
Can I make this soup ahead of time?
Absolutely! It tastes even better after sitting overnight in the fridge.
What toppings do you recommend for Chicken Tortilla Soup?
Top with avocado, cheese, cilantro, tortilla strips, or lime wedges for added deliciousness.
Chicken Tortilla Soup
Indulge in the warmth of this Chicken Tortilla Soup! Packed with tender chicken, vibrant veggies, and a hint of spice, it’s the perfect dish for cozy gatherings.
- Total Time: 40 minutes
- Yield: Serves approximately 6
Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (frozen or canned)
- ½ cup fresh cilantro, chopped (for garnish)
- Tortilla strips (for topping)
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant, about 3 minutes.
- Add diced bell pepper along with cumin and chili powder; stir for another 2 minutes.
- Place chicken breasts into the pot and add fire-roasted tomatoes and chicken broth to cover.
- Bring to a boil; reduce heat and let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred using two forks, and return to the soup with corn. Cook for an additional 5 minutes.
- Serve hot, garnished with cilantro and crispy tortilla strips.
Notes
- For a vegetarian option, substitute chicken with black beans or chickpeas.
- Add lime juice for extra zing or jalapeños for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
