If you’re craving a warm and flavorful soup, look no further than this chicken tortilla soup recipe. Bursting with savory chicken, fresh vegetables, and a hint of spice, it’s a comforting dish perfect for any occasion. Whether you’re serving it on a chilly evening or as a crowd-pleaser at a gathering, this soup is sure to satisfy. With simple ingredients and straightforward steps, you’ll have a delicious bowl ready in no time!
Ingredients
– 2 cups shredded cooked chicken
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup corn (frozen or canned)
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Tortilla strips for topping
– Fresh cilantro for garnish
– Lime wedges for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, while cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): 290 calories, 20g protein, 30g carbohydrates, 8g fat, and 6g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a bit of oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Pour in the chicken broth and bring to a simmer.
5. Add diced tomatoes, corn, black beans, cumin, and chili powder.
6. Stir in the shredded chicken and season with salt and pepper.
7. Let the mixture simmer for about 15-20 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, topped with tortilla strips and fresh cilantro.
10. Squeeze lime juice over the soup for added flavor.
Alternative Ingredients
You can substitute the chicken with turkey or even use a plant-based chicken alternative for a vegetarian option. Additionally, swap black beans for pinto beans or omit them entirely for a lighter soup.
Serving and Pairings
This chicken tortilla soup pairs wonderfully with a side of cornbread or a fresh green salad. You can also serve it alongside avocado slices or jalapeño peppers for an extra kick!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. The soup can be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
– Don’t skip the sautéing step; it adds depth to the flavor.
– Avoid overcooking the vegetables to keep them tender.
– Ensure to taste and adjust seasoning throughout the cooking process.
– Be cautious with spices; start small and add more as needed.
– Use low-sodium broth to control salt levels.
Helpful Tips
– Use rotisserie chicken for a quick and easy option.
– Add more veggies like bell peppers or zucchini for extra nutrition.
– For a spicier soup, include diced jalapeños or hot sauce.
– Garnish with avocado slices for creaminess.
FAQs
Can I make this soup in a slow cooker?
Yes, you can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s a convenient option for busy days!
Is this soup gluten-free?
Yes, this chicken tortilla soup is gluten-free, especially if you use corn tortilla strips. Always check labels for any packaged ingredients.
Can I use canned chicken?
Absolutely! Canned chicken is a great time-saver. Drain it well before adding it to the soup.
How can I make this soup spicier?
To add more heat, include diced jalapeños, cayenne pepper, or a splash of hot sauce to the soup.
Can I add cheese to this recipe?
Yes! Adding shredded cheese like cheddar or Monterey Jack on top enhances the flavor and richness of the soup.
Conclusion
This chicken tortilla soup recipe is a delightful blend of flavors and textures that’s perfect for any dinner table. Easy to make and packed with nutrients, it’s a dish that everyone will love. Enjoy the warmth of this comforting soup and make it a family favorite today!
Chicken Tortilla Soup
Ingredients
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup corn frozen or canned
- 1 can 15 oz black beans, drained and rinsed
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for topping
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat a bit of oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add diced tomatoes, corn, black beans, cumin, and chili powder.
- Stir in the shredded chicken and season with salt and pepper.
- Let the mixture simmer for about 15-20 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, topped with tortilla strips and fresh cilantro.
- Squeeze lime juice over the soup for added flavor.
