Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is a perfect and easy option for a cosy weeknight meal. Filled with shredded chicken, corn, and beans and topped with homemade tortilla strips, this soup offers a wholesome and satisfying dining experience. It exudes comfort, heartiness, and fulfilment.
“Simmering flavours in a pot, Chicken Tortilla Soup warms the heart with each savoury drop. A dance of spices, a melody of toppings, this recipe turns an ordinary night into a fiesta of comforting delight.”
Easy Chicken Tortilla Soup:
Chicken tortilla soup brings the essence of a taco into a warm and flavorful soup. The hearty blend of flavorful tomato and chicken broth pairs wonderfully with a mix of hearty vegetables, shredded chicken, beans, and sweet corn. Take it up a notch by adding crispy tortilla strips on top and serving it with soft dinner rolls for an extra delightful touch.
Tips For Tortilla Soup:
1- Use Leftover Chicken: If you have rotisserie chicken or leftover chicken breasts, they’re perfect for creating a quick and delicious batch of Chicken Tortilla Soup.
2- Bone Broth Makes All The Difference: Opt for low-sodium bone broth to enhance the flavour of your soup, or consider making your chicken broth for that homemade touch.
3- Adjust The Spice: Craving some heat? Customize the spice level by adding extra jalapeños to the mix for a flavorful kick.
4- Save Time With Canned Corn And Beans: Expedite the cooking process by incorporating canned corn and beans into your recipe. It’s a convenient shortcut without compromising on taste.
5- Cut Avocado Right Before Serving: For a fresh and vibrant touch, cut the avocado right before serving to prevent it from browning and maintain its appealing colour.
6- Season To Taste: Depending on the tomatoes and broth used, it’s essential to taste the soup and adjust the salt accordingly at the end for a perfectly balanced flavour.
For Crispy Tortilla Strips:
Pan Frying Method:
- Prepare the Pan: Heat a pan with 1/4 cup of oil on medium-high heat.
- Slice Tortillas: Cut 8 (6″) corn tortillas into thin strips.
- Fry in Batches: Fry the tortilla strips in batches, ensuring they are crisp. Add more oil if necessary.
- Drain Excess Oil: Once fried, remove the strips from the pan and let them drain on a paper towel-lined plate.
Baking Method:
- Coat with Oil: Toss tortilla strips in a bowl with 2 Tbsp of oil until they are well coated.
- Bake in Single Layer: Place the strips on a cookie sheet in a single layer.
- Bake at 350˚F: Bake in the oven at 350˚F for 15 minutes or until they are crispy.
Common Questions
- Can I use leftover chicken for Chicken Tortilla Soup?
Absolutely! Leftover rotisserie chicken or cooked chicken breasts are perfect for a quick and delicious batch of Chicken Tortilla Soup.
- What’s the secret to a rich broth in this soup?
Using low-sodium bone broth or homemade chicken broth adds depth and flavour to the soup, enhancing its overall richness.
- How can I make the soup spicier?
If you like it spicy, add extra jalapeños into the mix during the cooking process to achieve your desired level of heat.
- When should I cut the avocado to serve with the soup?
For the freshest and most vibrant avocado topping, cut it right before serving the soup to prevent browning.
- Is it normal to adjust the salt at the end of cooking?
Yes, depending on the tomatoes and broth used, it’s common to adjust the salt to taste towards the end of the cooking process.
How To Make Chicken Tortilla Soup:
Prepare the Base:
Warm 1 tablespoon of oil in a soup pot or Dutch oven on medium-high heat.
Heat 1 Tbsp oil in a soup pot or Dutch oven over medium-high heat.
Sauté chopped onion, garlic, and jalapeño until tender.
Cook the Chicken and Ingredients:
Place chicken breasts and all the other soup ingredients into the pot.
Bring the mixture to a boil, then lower the heat and let it simmer for 25 minutes.
Add chicken breasts and the rest of the soup ingredients to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes.
Shred and Final Simmer:
Take out the cooked chicken, pull it apart into shreds using two forks, and put it back into the pot.
Remove the cooked chicken, shred it using two forks, and return it to the pot.
Let the soup simmer for an extra 5 minutes.
Simmer the soup for an additional 5 minutes.
Add fresh lime juice for a burst of flavour.
Serve with Toppings:
Scoop the soup into bowls and add your favorite toppings.
Ladle the soup into bowls.
Garnish with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Enjoy a delightful and comforting bowl of Chicken Tortilla Soup!
Serving Chicken Tortilla Soup:
Flavorful Chicken Tortilla Soup Toppings: Enhance your Chicken Tortilla Soup with these delightful toppings:
Sour Cream: Enhance the flavour with a dollop of cool and creamy sour cream for a luscious touch.
Homemade Tortilla Strips: Enjoy the satisfying crunch of crispy, homemade tortilla strips with every spoonful.
Shredded Cheddar Cheese: Add some shredded cheddar cheese for a deliciously savoury and gooey indulgence.
Cilantro: Sprinkle fresh cilantro leaves for a burst of vibrant herbal flavour.
Avocado: Creamy avocado chunks provide a rich and buttery texture.
Lime Wedges: Squeeze a lime wedge for a zesty and citrusy kick.
Jalapeño: Add sliced or diced jalapeño for those who crave an extra spicy kick.
Elevate your Chicken Tortilla Soup experience with these delicious toppings!
Storing Chicken Tortilla Soup:
Keep your Chicken Tortilla Soup fresh with these storage tips:
Refrigerator:
- Place your leftover soup, excluding toppings, in an airtight container in the refrigerator.
- It remains delicious for 3-4 days, ready to be reheated whenever you crave a bowl.
Freezer:
- Opt for freezing your soup in an airtight container, extending its lifespan to two months.
- For a delightful future meal, allow it to thaw in the fridge overnight.
- When ready to indulge, reheat the soup by bringing it to a gentle boil in a saucepan.
- Maximize the longevity of your Chicken Tortilla Soup with these convenient storage practices!
Make-Ahead Tip:
The broth gets tastier as it sits. Imagine enjoying yummy leftovers! Prepare a large batch of tortilla soup and have it for lunch all week.
More Soup Recipes to try:
Chicken Tortilla Soup Recipe
Ingredients
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 jalapeno pepper seeded and diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts (2 medium)
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans drained and rinsed
- 14 oz can corn drained and rinsed
- 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
- 1 lime juiced
- 1 tsp salt or to taste
Homemade Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas)
Toppings
- 1 large avocado diced
- 1 lime cut into wedges, to serve
Instructions
To make tortilla strips:
- Warm up a pan with 1/4 cup of oil on medium-high heat. Slice tortillas into slender strips and fry them in small batches until they turn delightfully crispy in the hot oil. Carefully take them out of the pan and allow any extra oil to drain off on a paper towel. Continue this process with the rest of the tortilla strips, adjusting the oil as needed, and then set aside.
- Now, you have a batch of perfectly crispy tortilla strips ready to add a delightful crunch to your dish.
Chicken Tortilla Soup:
- Sure, here’s a simplified version in plain language:
- 1- Heat oil in a pot over medium-high heat. In the soup pot, sauté chopped onion, garlic, and jalapeño until the vegetables soften.
- 2- Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup cilantro, and chicken broth. Bring it to a boil, then simmer for at least 25 minutes.
- 3- Remove the chicken, shred it with two forks, and return the shredded chicken to the soup. Simmer for an additional 5 minutes. Add lime juice.
- 4- Serve the soup with tortilla strips, avocado pieces, fresh cilantro, and lime wedges.
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