Looking for a comforting and delicious dish that warms the soul? This chicken tortilla soup recipe is the answer! Bursting with flavors from tender chicken, zesty tomatoes, and a blend of spices, it’s a delightful meal that brings the taste of Mexico right to your kitchen. Perfect for chilly evenings or gatherings, this soup is sure to impress and satisfy your hunger.
Ingredients
– 2 cups cooked chicken, shredded
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Tortilla strips for garnish
– Avocado and cilantro for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 300
– Protein: 25g
– Carbohydrates: 40g
– Fat: 8g
(Values based on a 1-cup serving.)
Step-by-Step Cooking Process
1. In a large pot, heat a little oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the shredded chicken, diced tomatoes, corn, and black beans.
5. Pour in the chicken broth and bring to a boil.
6. Season with cumin, chili powder, salt, and pepper.
7. Reduce heat and let simmer for 20 minutes.
8. Taste and adjust seasonings if necessary.
9. Serve hot, garnished with tortilla strips, avocado, and cilantro.
10. Enjoy your delicious homemade chicken tortilla soup!
Alternative Ingredients
You can substitute the chicken with turkey or use a meat alternative for a vegetarian version. Black beans can be replaced with kidney beans, and corn can be fresh or frozen based on availability.
Serving and Pairings
This chicken tortilla soup pairs wonderfully with a side of cornbread or a fresh garden salad. For an extra kick, serve with lime wedges and extra jalapeños.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. This soup can also be frozen for up to 3 months; just be sure to thaw it overnight in the refrigerator before reheating.
Cooking Mistakes
- Don’t skip the sautéing step; it builds flavor.
- Ensure you use low-sodium broth to control saltiness.
- Avoid overcooking the chicken; it can become dry.
- Don’t forget to taste and adjust seasoning.
- Be mindful of cooking times for canned vegetables to maintain texture.
Helpful Tips
- Use rotisserie chicken for quicker preparation.
- Top with shredded cheese for added creaminess.
- Fresh lime juice enhances the flavors.
- Garnish with sour cream for a rich finish.
FAQs
Can I make chicken tortilla soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup spicy?
The spice level can be adjusted by adding more or less chili powder or jalapeños, catering to your taste preference.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it is fully cooked before shredding and adding to the soup.
What toppings are best for this soup?
Popular toppings include avocado slices, tortilla strips, fresh cilantro, lime wedges, and shredded cheese.
How long does this soup last in the fridge?
Chicken tortilla soup can last up to 3 days in the refrigerator when stored properly in an airtight container.
Conclusion
This chicken tortilla soup recipe is a must-try for anyone looking for a quick, satisfying meal. With its vibrant flavors and customizable toppings, it’s perfect for gatherings or a cozy night in. Enjoy this delicious dish with family and friends!
Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado and cilantro for serving
Instructions
- In a large pot, heat a little oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, diced tomatoes, corn, and black beans.
- Pour in the chicken broth and bring to a boil.
- Season with cumin, chili powder, salt, and pepper.
- Reduce heat and let simmer for 20 minutes.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with tortilla strips, avocado, and cilantro.
- Enjoy your delicious homemade chicken tortilla soup!
