Chicken tortilla soup recipe

Chicken Tortilla Soup is a delightful and comforting Mexican-inspired dish that combines the rich flavors of chicken, tomatoes, corn, black beans, and crunchy tortilla strips. This easy-to-make soup is perfect for a weeknight dinner or a weekend gathering, offering a hearty and satisfying meal that is both flavorful and nutritious. The soup’s rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans, and sweet corn, making it a meal in itself. You can customize it with your favorite toppings, such as avocado, cheese, cilantro, and lime wedges, adding a burst of freshness and creaminess to each spoonful.

Ingredients:

• Chicken Stock or Broth: 6 cups
• Shredded Cooked Chicken: 2 cups (you can use a rotisserie chicken or cook chicken breasts and shred them)
• Diced Tomatoes: 1-2 (14.5-ounce) cans
• Corn: 1 (14.5-ounce) can
• Black Beans: 1 (15.25-ounce) can (or use pinto beans or kidney beans)
• Diced Green Chiles: 1 (4-ounce) can (mild or hot, depending on your preference)
• Chopped Onion: ½ cup (optional)
• Minced Garlic: 2 teaspoons
• Salt: 1½ teaspoons
• Black Pepper: ¾ teaspoon
• Ground Cumin: ½ teaspoon
• Chili Powder: ¼ teaspoon
• Olive Oil: 2 tablespoons
• Jalapeño Pepper: 1, seeded and diced
• Fire Roasted Tomatoes: 1 (14-ounce) can (optional)
• Avocado: 1 large, diced (for topping)
• Shredded Cheese: Colby Jack or Monterey Jack (for topping)
• Cilantro: Chopped, for garnish
• Lime Juice: 1 lime, juiced (for topping)
• Tortilla Strips: Homemade or store-bought (for topping)

Instructions:

1. Prepare the Soup Base: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the diced jalapeño and cook for another minute.

2. Add Aromatics: Add the minced garlic and cook for 1-2 minutes until fragrant.

3. Combine Ingredients: Add the chicken stock, diced tomatoes, corn, black beans, diced green chiles, salt, black pepper, ground cumin, and chili powder to the pot. Stir well to combine.

4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-30 minutes, allowing the flavors to meld together.

5. Blend the Soup (Optional): If you prefer a smooth soup, use an immersion blender to blend the ingredients until smooth. Alternatively, you can leave the soup chunky for added texture.

6. Add Shredded Chicken: Add the shredded cooked chicken to the pot and simmer for an additional 5 minutes to allow the flavors to combine.

7. Prepare Tortilla Strips: For homemade tortilla strips, heat a small skillet with a tablespoon of olive oil over medium-high heat. Add corn tortillas cut into thin strips and fry until crispy, about 30-45 seconds per side. Drain on paper towels.

8. Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a sprinkle of cilantro. Add a squeeze of lime juice for extra flavor.

Top Tips:

1. Customize Your Toppings: Feel free to customize your toppings with your favorite ingredients, such as sour cream, diced tomatoes, or additional cheese.

2. Use Fresh Ingredients: Fresh cilantro and lime juice add a burst of freshness to the soup. Use them generously for the best flavor.

3. Make Ahead: This soup is perfect for making ahead. Store it in the refrigerator for up to 4 days or freeze for up to 4 months.

4. Adjust Spice Level: If you prefer a milder soup, use mild diced green chiles or omit the jalapeño. For a spicier soup, add more jalapeño or use hot diced green chiles.

5. Homemade Tortilla Strips: Making your own tortilla strips is easy and adds a crunchy texture to the soup. Simply cut corn tortillas into thin strips and fry them until crispy.

6. Freeze for Later: Freeze individual portions of the soup for quick and easy meals. Reheat by placing it in a saucepan over medium-low heat or in the microwave until warm.

Variations:

1. Spicy Version: Add diced serrano peppers or more jalapeño for an extra spicy kick.

2. Vegan Version: Replace chicken with plant-based protein sources like tofu or tempeh. Use vegetable broth instead of chicken stock.

3. Mexican Street Corn: Add grilled corn kernels to the soup for an extra layer of flavor and texture.

4. Southwestern Twist: Add diced bell peppers and a sprinkle of cumin for a Southwestern twist on the classic recipe.

5. Enchilada Sauce: Add a can of mild enchilada sauce for an extra layer of flavor.

6. Roasted Vegetables: Roast diced vegetables like carrots and zucchini before adding them to the soup for added depth of flavor.

Nutritional Guide:

Additional Nutritional Notes: This recipe is relatively low in calories and fat, making it a healthy and satisfying meal option. The high protein content from the chicken and black beans makes it a great choice for those looking to maintain or build muscle. The fiber content from the vegetables and beans also contributes to a feeling of fullness and digestive health.