Picture this: a chilly evening, a comfy blanket, and a bowl of something warm, flavorful, and incredibly satisfying. That’s exactly what this Chicken Tortilla Soup brings to the table! It’s one of those magical recipes that feels like a big hug in a bowl, bringing back memories of home-cooked meals without all the fuss. And guess what? It’s shockingly easy, super quick to whip up on a busy weeknight, and packed with so much deliciousness, you’ll wonder where it’s been all your life. Get ready to fall in love with your new favorite soup!
Ingredients
Gathering your ingredients is the first step to any great meal. Here’s what you’ll need for this cozy Chicken Tortilla Soup:
- Olive oil: Your trusty kitchen staple, perfect for sautéing and frying.
- Medium onion, chopped: The aromatic foundation of our soup, adding a subtle sweetness.
- Garlic cloves, minced: Fresh garlic makes all the difference, bringing that unmistakable savory depth.
- Jalapeño pepper, seeded and diced: For a gentle kiss of heat. Seed it completely for less spice, or leave a few seeds in if you like things a little warmer!
- Ground cumin: This spice gives our soup its authentic Southwestern flavor.
- Chili powder: Another essential spice that brings warmth and a lovely color. If you’re curious about elevating your pantry staples, I’ve put together a handy ultimate spice rack guide that covers all my go-to seasonings!
- Chicken breasts (about 2 medium): Lean protein that will become wonderfully tender in the broth.
- 28 oz can crushed tomatoes: For that rich, savory, slightly tangy base that makes the soup so comforting.
- 32 oz chicken broth: The liquid gold that brings all our ingredients together into a beautiful, slurpable soup.
- 14 oz can black beans, drained and rinsed: Hearty and full of fiber, they add a great texture.
- 14 oz can corn, drained and rinsed: Sweet kernels that pop in your mouth, adding a touch of sunshine.
- ½ cup cilantro, chopped (divided): Freshness is key! We’ll use some in the soup and save some for garnish.
- 1 lime, juiced: A burst of zesty brightness that truly wakes up all the flavors right at the end.
- 1 tsp salt, or to taste: Don’t forget to season as you go!
For Homemade Tortilla Strips:
- ¼ cup olive oil: For frying those irresistible crispy strips.
- 8 corn tortillas (6-inch): The star of the show for our homemade, crunchy topping!
For Toppings:
- 1 large avocado, diced: Creamy, cool, and a perfect counterpoint to the warm soup.
- 1 lime, cut into wedges: For an extra squeeze of fresh zest at the table.
How to Make Chicken Tortilla Soup
Let’s get cooking! You’ll be amazed at how easily this flavorful soup comes together.
First, let’s make those glorious Homemade Tortilla Strips:
- Get your pan ready! Preheat a medium pan with ¼ cup olive oil over medium-high heat. You want it nice and shimmering.
- While the oil heats up, grab your corn tortillas and cut them into thin strips. I usually stack a few and slice them with a sharp knife – it makes quick work of it!
- Carefully place a batch of tortilla strips into the hot oil. Don’t overcrowd the pan, or they won’t get crispy. Fry them until they’re beautifully golden and crisp, which usually takes just a couple of minutes.
- Use a slotted spoon to remove the crispy strips from the pan and let them drain on a plate lined with a paper towel. A little sprinkle of salt while they’re warm is always a good idea!
- Repeat this process with the remaining tortilla strips, adding a little more oil to the pan if needed. Once they’re all done, set them aside for later.
Now for the delicious Chicken Tortilla Soup itself:
- Grab a large pot or a Dutch oven – this is where all the magic happens! Preheat it over medium-high heat with 1 tablespoon of olive oil.
- Add your chopped onion, minced garlic, and diced jalapeño to the pot. Sauté these fragrant veggies until they soften and become translucent, about 5-7 minutes. Oh, that smell is just heavenly!
- Now for the main event! Add the whole chicken breasts, corn, black beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of the chopped cilantro, and all that lovely chicken broth to the pot.
- Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 25 minutes. This gives the chicken time to cook through and allows all those wonderful flavors to meld together.
- Carefully remove the cooked chicken breasts from the pot. They should be super tender now! Using two forks, shred the chicken right on a cutting board. It should fall apart easily.
- Return the shredded chicken to the soup. Give it a good stir and let it simmer for another 5 minutes to heat through. Then, stir in the fresh lime juice – this is the secret ingredient that brightens everything up!
- Ladle the hot soup into bowls. Now for the best part: garnish generously with your homemade crispy tortilla strips, diced avocado, that reserved fresh cilantro, and a lime wedge or two for an extra squeeze. Enjoy every comforting spoonful!
Substitutions & Additions
One of the best things about soup is how flexible it is! Feel free to get creative with these ideas:
- Chicken Swaps: If you’re looking to cut down on time, a store-bought rotisserie chicken is your best friend here! Just shred it up and add it in with the crushed tomatoes. For more ideas on how to use this versatile bird, check out my collection of easy rotisserie chicken recipes. You can also use boneless, skinless chicken thighs for even more flavor.
- Veggie Boost: Feel free to toss in other veggies like diced bell peppers (any color!), zucchini, or even a handful of spinach at the end.
- Bean Alternatives: Pinto beans or even cannellini beans would work beautifully in place of black beans.
- Spice It Up (or Down!): For more heat, add an extra jalapeño, a pinch of cayenne pepper, or a dash of your favorite hot sauce. For less spice, omit the jalapeño entirely.
- Creamier Texture: For a richer, creamier soup, stir in about ¼ cup of heavy cream or a dollop of sour cream (or Greek yogurt) right before serving.
- Extra Toppings: Don’t limit yourself! Shredded Monterey Jack or cheddar cheese, a sprinkle of cotija cheese, pickled red onions, or even a few crushed tortilla chips (if you skip the homemade strips) are all fantastic additions.
Tips for Success
Making this soup is pretty straightforward, but a few simple tips can elevate it from good to absolutely amazing!
- Don’t Overcrowd Your Tortilla Strips: When frying your homemade tortilla strips, make sure to do it in batches. Overcrowding the pan will lower the oil temperature and lead to soggy, rather than crispy, strips.
- Shred the Chicken When Tender: The beauty of cooking the chicken breasts whole in the soup is that they infuse flavor into the broth. Once cooked, they should shred easily with two forks. If they’re tough, they might need a few more minutes to simmer.
- Taste and Adjust: Always taste your soup before serving! You might want to add a little more salt, a dash of extra cumin, or another squeeze of lime juice to really make the flavors pop.
- Prep Ahead for Ease: Chopping your onion, garlic, and jalapeño ahead of time can make dinner even more stress-free. I often spend a Sunday afternoon doing some simple meal prep for busy weeknights, and chopping my onions and garlic for this soup is always on the list!
- Let it Simmer: While the recipe calls for 25 minutes, if you have a little extra time, letting the soup simmer longer (up to an hour) on low heat will deepen and intensify all those wonderful flavors.
How to Store Chicken Tortilla Soup
This soup is often even better the next day, making it perfect for meal prep!
- Refrigerator: Once cooled completely, transfer the soup to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
- Freezer: Chicken Tortilla Soup freezes wonderfully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Remember to add fresh toppings after reheating!
FAQs
Here are some common questions you might have about this delicious soup:
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra black beans, pinto beans, diced potatoes, or even plant-based chicken strips for a heartier vegetarian version.
Q: Can I use store-bought tortilla chips instead of making my own?
A: Yes, you certainly can! Using your favorite bag of store-bought tortilla chips is a great shortcut if you’re short on time. Just crush them lightly and use them as a topping.
Q: How spicy is this soup?
A: With one jalapeño (seeded), this soup has a mild, pleasant kick. If you prefer less heat, remove all the seeds and white membrane from the jalapeño. For a spicier soup, you can leave some seeds in, or even add a second jalapeño or a pinch of cayenne pepper.
Q: How can I make this soup creamier?
A: To add a lovely creamy texture, stir in about a quarter cup of heavy cream, half-and-half, or a generous dollop of sour cream (or Greek yogurt) right at the very end, just before serving. Stir until it’s well combined and heated through.
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Cozy & Comforting Chicken Tortilla Soup
Picture this: a chilly evening, a comfy blanket, and a bowl of something warm, flavorful, and incredibly satisfying. That’s exactly what this Chicken Tortilla Soup brings to the table! It's one of those magical recipes that feels like a big hug in a bowl, bringing back memories of home-cooked meals without all the fuss. And guess what? It’s shockingly easy, super quick to whip up on a busy weeknight, and packed with so much deliciousness, you’ll wonder where it’s been all your life. Get ready to fall in love with your new favorite soup!
Ingredients
Equipment
Method
- Step 1: Preheat a medium pan with ¼ cup olive oil over medium-high heat until shimmering.
- Step 2: Cut corn tortillas into thin strips. Stack a few and slice with a sharp knife for efficiency.
- Step 3: Carefully place a batch of tortilla strips into the hot oil. Fry until beautifully golden and crisp (usually a couple of minutes). Do not overcrowd the pan.
- Step 4: Use a slotted spoon to remove the crispy strips from the pan and let them drain on a plate lined with a paper towel. Sprinkle with a little salt while they’re warm.
- Step 5: Repeat this process with the remaining tortilla strips, adding a little more oil to the pan if needed. Once all are done, set them aside for later.
- Step 6: Grab a large pot or a Dutch oven. Preheat it over medium-high heat with 1 tablespoon of olive oil.
- Step 7: Add chopped onion, minced garlic, and diced jalapeño to the pot. Sauté these fragrant veggies until they soften and become translucent, about 5-7 minutes.
- Step 8: Add the whole chicken breasts, corn, black beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of the chopped cilantro, and chicken broth to the pot.
- Step 9: Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 25 minutes. This allows the chicken to cook through and flavors to meld.
- Step 10: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken right on a cutting board until it falls apart easily.
- Step 11: Return the shredded chicken to the soup. Give it a good stir and let it simmer for another 5 minutes to heat through. Then, stir in the fresh lime juice.
- Step 12: Ladle the hot soup into bowls. Garnish generously with your homemade crispy tortilla strips, diced avocado, that reserved fresh cilantro, and a lime wedge or two. Enjoy every comforting spoonful!
Notes
This soup is highly flexible for customization. For a quicker meal, use a store-bought rotisserie chicken. Consider adding extra vegetables like diced bell peppers, zucchini, or a handful of spinach at the end. Pinto or cannellini beans can be used as alternatives to black beans. Adjust the spice level by adding cayenne pepper or hot sauce for more heat, or by completely omitting the jalapeño for a milder version. For a richer, creamier soup, stir in about ¼ cup of heavy cream, half-and-half, or a generous dollop of sour cream (or Greek yogurt) just before serving. To streamline your cooking, chop your onion, garlic, and jalapeño ahead of time. The soup stores well; once cooled, transfer to an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, remembering to add fresh toppings after warming. This recipe can also be made vegetarian by omitting the chicken and using vegetable broth, supplemented with extra beans or diced potatoes for heartiness.