Chicken Tortilla Soup Recipe
Introduction
Chicken Tortilla Soup is a comforting and flavorful dish perfect for any day of the week. With a blend of spices, tender chicken, and fresh toppings, this soup brings a delicious taste of Mexican cuisine to your table in just 45 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Extra cilantro
- Lime wedges
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 5 minutes. Stir in minced garlic, cumin, chili powder, paprika, and oregano, cooking for 1 minute until fragrant.
- Step 2: Add diced tomatoes, black beans, corn, and chicken broth to the pot. Bring the mixture to a gentle boil.
- Step 3: Stir in the shredded chicken, then reduce the heat and let the soup simmer uncovered for 15 to 20 minutes to allow the flavors to meld.
- Step 4: Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Ladle the soup into bowls and top with crispy tortilla strips and your choice of avocado, shredded cheese, sour cream or Greek yogurt, extra cilantro, and lime wedges.
Tips & Variations
- Use leftover cooked chicken or rotisserie chicken for a quick and flavorful addition.
- Add a diced jalapeño when cooking spices for a spicy kick.
- For a thicker soup, mash some black beans before adding or add a handful of crushed tortilla chips into the broth while simmering.
- Try garnishing with chopped green onions or a drizzle of hot sauce for extra flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Tortilla strips are best added fresh before serving to maintain their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like zucchini to keep it hearty.
How can I make this soup spicier?
Add diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce while cooking to increase the heat to your liking.
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Chicken Tortilla Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This hearty and flavorful Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and tomatoes with a zesty blend of spices. Simmered to perfection and finished with fresh lime juice and cilantro, it’s served with crispy tortilla strips and optional toppings like avocado, shredded cheese, and sour cream for a deliciously comforting meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
Garnishes and Toppings
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Extra cilantro
- Lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until they become soft and translucent. Stir in minced garlic along with ground cumin, chili powder, paprika, and oregano. Cook for 1 minute to release the spices’ aroma.
- Add base ingredients: Stir in the canned diced tomatoes, drained black beans, corn kernels, and chicken broth. Bring the mixture to a gentle boil, stirring occasionally.
- Simmer with chicken: Add the shredded cooked chicken to the pot. Reduce the heat to low and let the soup simmer uncovered for 15 to 20 minutes, allowing the flavors to meld together.
- Finish soup: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust the seasoning by adding salt and pepper as preferred.
- Serve and garnish: Ladle the soup into bowls and top with crispy tortilla strips or crushed chips. Add additional garnishes like sliced avocado, shredded cheese, sour cream or Greek yogurt, extra cilantro, and lime wedges as desired.
Notes
- For extra protein, use homemade shredded chicken or a rotisserie chicken for convenience.
- Adjust the spice level by increasing or decreasing the chili powder.
- To make the soup gluten-free, ensure tortilla strips or chips are certified gluten-free.
- Leftovers store well in the refrigerator for up to 3 days.
- This soup can be made vegetarian by omitting chicken and using vegetable broth instead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Tortilla Soup, Mexican soup, tortilla strips, black beans soup, chicken soup, easy dinner
