Delicious Chicken Tortilla Soup Recipe

When the winds start howling and the chilly air sneaks in through the cracks of your windows, there’s nothing quite like curling up with a steaming bowl of Chicken Tortilla Soup. This comforting dish wraps you in warmth with every slurp, as the rich aroma fills your kitchen like a warm hug from grandma. Picture tender chicken swimming in a pool of zesty broth, infused with spices that dance on your taste buds like they just won a dance-off at a salsa club.

I remember the first time I made this delightful concoction; my friends came over for game night and we ended up having an impromptu tortilla chip tossing contest. Spoiler alert: it got messy. But amidst the laughter and friendly competitiveness, we discovered something magical – this Chicken Tortilla Soup wasn’t just food; it was an experience we shared together.

I vividly recall my family’s reaction when I unveiled this dish at dinner – pure bliss mixed with enthusiastic requests for seconds and thirds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Breasts: About 3-4 breasts are ideal; adjust based on how many people you’re feeding.
• Olive Oil: A splash of good olive oil adds richness and depth to the broth.
• Onion: Use one medium onion; it adds sweetness and flavor when sautéed until translucent.
• Garlic: Fresh garlic cloves work best; they provide that irresistible aromatic punch to your soup.
• Bell Peppers: Choose colorful bell peppers for visual appeal; they also add crunch and sweetness.
• Canned Tomatoes: Fire-roasted diced tomatoes add smoky flavor; look for those nestled next to their plain counterparts.
• Chicken Broth: Use low-sodium broth to control salt levels while still achieving maximum flavor.
• Tortilla Strips: For garnish – these crispy wonders elevate every bite with delightful crunch!
• Cilantro: Fresh cilantro is essential for that burst of freshness; chop it finely before sprinkling on top.
• Lime Juice: A squeeze of lime brightens flavors beautifully; don’t skip this essential ingredient!
• Spices (Cumin & Chili Powder): These spices bring out robust flavors that define Mexican cuisine – don’t hold back!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing the Base Ingredients: Start by heating olive oil in a large pot over medium heat. Add chopped onions and sauté until they turn golden brown and fragrant.

Add Garlic and Peppers: Toss minced garlic into the pot along with diced bell peppers. Sauté until the peppers soften, about 3-5 minutes.

Add Spices: Sprinkle cumin and chili powder into the mix and stir well. Cook until fragrant – about 1 minute should do!

Add Chicken and Liquids: Place boneless chicken breasts into the pot followed by canned tomatoes and chicken broth. Bring everything to a gentle boil.

Simmer Away: Lower heat and let your soup simmer uncovered for about 20-25 minutes until chicken is cooked through.

Shred That Chicken: Remove cooked chicken from the pot and shred it using two forks before adding it back into the luscious broth.

Now you’re almost there! The aroma wafting through your kitchen will be hard to resist as you prepare to add those finishing touches. You can serve up each bowl hot, garnished generously with crispy tortilla strips, cilantro sprigs, a sprinkle of lime juice, or even avocado slices if you’re feeling fancy!

And there you have it! Your homemade Chicken Tortilla Soup is ready to be devoured amid laughter and stories shared among friends or family. Enjoy every hearty spoonful while basking in the warmth of togetherness!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken and broth. Simmer for flavor before adding veggies and tortillas for texture.

Add Your Touch

Feel free to swap chicken for beans or add sweet corn, black beans, or even a splash of lime juice for zing!

Storing & Reheating

Store in airtight containers in the fridge for up to three days. Reheat gently on the stove to preserve flavors and textures.

Cooking this Chicken Tortilla Soup reminded me of family gatherings where laughter and good food filled the air, leaving lasting memories.

FAQ

What can I use instead of chicken in Chicken Tortilla Soup?

Try using shredded turkey, beans, or chickpeas as delicious alternatives.

Can I freeze Chicken Tortilla Soup?

Yes, it freezes well! Just leave out the toppings before freezing.

How spicy is Chicken Tortilla Soup?

Spice levels depend on your choice of peppers; adjust according to your preference.

Delicious Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup is a flavorful, comforting soup made with tender chicken, savory broth, and a medley of spices. Topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime, this soup is a perfect balance of spicy, tangy, and savory. It’s a great dish for lunch, dinner, or any cozy meal.

 

• Author: Mason Recipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional for spice)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies (optional for extra flavor)
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon lime juice (plus extra for serving)
• 4 small corn tortillas, cut into strips and fried or baked (or store-bought tortilla chips)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

• Sauté the vegetables:
  Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic, diced bell pepper, and jalapeño (if using), and cook for another 2-3 minutes until the vegetables are tender.
• Add the spices:
  Stir in the cumin, chili powder, and smoked paprika, and cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
• Prepare the broth:
  Add the chicken broth, diced tomatoes, green chilies (if using), and corn to the pot. Stir to combine, and bring the soup to a boil.
• Simmer the soup:
  Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. Add the shredded chicken, salt, black pepper, and lime juice, and stir to combine. Let it cook for another 5 minutes.
• Prepare the tortilla strips:
  While the soup simmers, heat some oil in a skillet and fry the tortilla strips until golden brown and crispy, or bake them in the oven at 375°F (190°C) for about 10-12 minutes until crispy. Alternatively, you can use store-bought tortilla chips for a shortcut.
• Assemble the soup:
  Ladle the soup into bowls, and top with the crispy tortilla strips. Garnish with fresh cilantro and a squeeze of lime juice.
• Serve:
  Serve the Chicken Tortilla Soup hot with extra lime wedges on the side. You can also add a dollop of sour cream or shredded cheese if desired.

Notes

• For a spicier soup, you can add more jalapeños or use a hotter chili powder.
• You can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• For a vegetarian version, swap the chicken for black beans or pinto beans and use vegetable broth.
• To make the tortilla strips, you can also cut store-bought tortillas into strips, season them with a bit of salt, and bake them in the oven for a healthier option.

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