Chicken Tortilla Soup

69
Click to rate this post!
[Total: 1 Average: 5]

Chicken Tortilla Soup

Chicken Tortilla Soup is a warm and comforting Mexican-inspired dish perfect for chilly nights or any time you crave something flavorful and hearty. This soup is packed with tender shredded chicken, vegetables, and a touch of spice, all simmered in a savory broth. Topped with crispy tortilla strips, avocado, cheese, and a squeeze of lime, it’s a crowd-pleaser that’s simple to make yet incredibly satisfying. This recipe uses basic pantry ingredients and is ideal for meal prepping or feeding a crowd.
Servings 6 People
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Ladle

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 1 can 14.5 oz diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded cooked chicken
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • Juice of 1 lime
  • Tortilla chips for serving
  • Optional toppings: diced avocado shredded cheese, fresh cilantro, and sliced jalapeños

Instructions

Sauté the vegetables:

  • Heat olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, and diced jalapeño. Sauté for 3-4 minutes, or until the onion becomes translucent.

Add tomatoes and spices:

  • Stir in the can of diced tomatoes with green chilies, along with cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes to allow the spices to become fragrant.

Pour in the broth:

  • Add the chicken broth to the pot and bring the mixture to a gentle simmer.

Add the chicken and beans:

  • Stir in the shredded chicken, black beans, and corn. Let the soup simmer for 15 minutes to allow the flavors to meld together.

Finish with lime juice:

  • Just before serving, stir in the juice of one lime. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve with toppings:

  • Ladle the soup into bowls and top with crushed tortilla chips. Garnish with diced avocado, shredded cheese, fresh cilantro, and sliced jalapeños as desired.

Notes

Tips

  1. Rotisserie chicken hack: Save time by using store-bought rotisserie chicken. It’s flavorful and easy to shred.
  2. Control the spice: If you prefer a milder soup, remove the seeds from the jalapeño or skip it altogether. For extra heat, add a pinch of cayenne pepper.
  3. Homemade tortilla strips: For an authentic touch, cut corn tortillas into strips and fry them until crispy. They make an excellent garnish!

Nutritional Information (per serving)

  • Calories: 310
  • Protein: 22g
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Sugar: 4g
  • Sodium: 600mg

Conclusion

This Chicken Tortilla Soup is a delicious and easy-to-make meal that’s perfect for weeknight dinners, family gatherings, or cozy lunches. With a flavorful broth, tender chicken, and a hint of spice, it’s a guaranteed hit with anyone who loves Mexican-inspired cuisine. Add your favorite toppings for extra texture and taste, and enjoy a bowl of this comforting soup any time of the year!
Calories: 310kcal
Cost: $ 11
Course: Soup
Cuisine: Mexican
Keyword: chicken soup, Chicken Tortilla Soup, Mexican soup, shredded chicken soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
COOK & BAKE With by Hassan. XPERT RECIPES © Copyright 2024. All rights reserved.
Close