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Chicken Tortilla Soup is a hearty, flavorful dish perfect for any time of year. Packed with tender chicken, savory spices, and crispy tortilla strips, it is comforting and easy to make.
It’s a one-pot meal perfect for weeknight dinners, meal prep, or gatherings with friends and family.
Why You’ll Love This Recipe
- Bursting with Flavor: A rich blend of spices, chicken, and vegetables.
- Customizable: Add your favorite toppings and adjust the spice level to your liking.
- Quick and Easy: Ready in under 45 minutes with simple ingredients.
- One-Pot Meal: Less clean up and perfect for busy weeknights.
- Great for Leftovers: Tastes even better the next day!
What to Serve with Chicken Tortilla Soup
- Tortilla Chips: Crunchy chips for scooping or crumbling on top.
- Fresh Salad: A crisp side salad balances the hearty soup.
- Avocado Slices: Add creaminess and freshness to each bowl.
- Mexican Rice: Serve on the side or mix it into the soup for added texture.
- Cornbread: A sweet, buttery complement to the savory flavors.
Chicken Tortilla Soup
A flavorful and hearty chicken tortilla soup topped with crispy tortilla strips and your favorite garnishes.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced
- 1 jalapeño, minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie or leftover)
- Juice of 1 lime
- Salt and black pepper, to taste
For the Tortilla Strips:
- 4 small corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Optional Toppings:
- Avocado slices
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven to 375°F (190°C). Toss the tortilla strips with olive oil and salt, then spread them in a single layer on a baking sheet.
- Bake for 8-10 minutes or until crispy and golden. Set aside.
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using). Sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute to toast the spices and enhance their flavor.
- Add the diced tomatoes, black beans, corn, and chicken broth. Stir to combine and bring to a simmer.
- Stir in the shredded chicken and simmer for 15-20 minutes to allow the flavors to meld.
- Add the lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy tortilla strips and your favorite garnishes.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the refrigerator and reheat before serving.
- Spice Level: Adjust the cayenne and jalapeño to control the heat.
- Vegetarian Option: Substitute chicken with additional black beans or tofu and use vegetable broth.
- Thicker Soup: Add a tablespoon of cornmeal or masa harina to thicken the broth.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, add raw chicken breasts or thighs directly to the pot with the broth. Simmer until fully cooked, then shred and return to the soup.
What’s the best way to make this soup spicier?
Add extra jalapeño, cayenne pepper, or a splash of hot sauce.
Can I make this soup in a slow cooker?
Yes! Add all the ingredients (except lime juice and toppings) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the lime juice before serving.
Wrapping it up
Chicken Tortilla Soup is a delicious, comforting dish that’s bursting with flavor and texture. With its savory broth, tender chicken, and crunchy tortilla strips, this recipe is a guaranteed crowd-pleaser.
Customize it with your favorite toppings and enjoy a warm bowl of homemade goodness!
