Very few dishes can warm your soul like a hearty bowl of chicken tortilla soup. This recipe is a perfect blend of spices, textures, and flavors that come together to create a comforting meal. Whether you’re looking for a cozy dinner option or a crowd-pleaser, this soup has got you covered.
Why This Recipe Works
- The combination of tender chicken, crispy tortillas, and a rich broth makes every spoonful a delight.
- It’s incredibly versatile, allowing you to adjust the heat level and toppings to suit your taste.
- Preparing this soup is a breeze, thanks to simple ingredients and straightforward steps.
- It’s a great way to use up leftover chicken, making it both economical and delicious.
- The soup freezes well, so you can enjoy it anytime you need a quick and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- 2 cups tortilla chips, crushed
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced jalapeño. Sauté until the onion is translucent, about 5 minutes. This step builds the flavor base of your soup, so don’t rush it. Tip: If you’re sensitive to heat, you can reduce the amount of jalapeño or omit it altogether.
Step 2: Add the Spices
Stir in the ground cumin and chili powder, cooking for another minute until fragrant. These spices add depth and warmth to the soup, making it irresistibly flavorful. Tip: Toasting the spices for a minute helps to release their essential oils, enhancing the overall taste of the dish.
Step 3: Simmer the Soup
Add the diced tomatoes, chicken broth, shredded chicken, corn, and black beans to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. This allows the flavors to meld together beautifully. Season with salt and pepper to taste. Tip: For a thicker soup, you can mash some of the beans before adding them to the pot.
Step 4: Prepare the Toppings
While the soup is simmering, prepare your toppings. Crush the tortilla chips, dice the avocado, chop the cilantro, and cut the lime into wedges. These toppings add texture and freshness to the soup, making each bite exciting.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and top with crushed tortilla chips, diced avocado, chopped cilantro, and a squeeze of lime juice. The combination of hot soup with cool, crunchy toppings is simply divine. Serve immediately and enjoy!
Tips and Tricks
For an extra layer of flavor, consider roasting the chicken before adding it to the soup. Simply season the chicken with salt, pepper, and a bit of cumin, then roast at 375°F for 25-30 minutes until cooked through. Shred and add to the soup as directed. Another tip is to use homemade chicken broth if possible; it makes a significant difference in flavor. If you’re short on time, store-bought broth works just fine. For a smokier flavor, you can add a chipotle pepper in adobo sauce to the soup. Finally, don’t skip the lime wedge—the acidity brightens up the entire dish.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- To make it spicier, include an additional jalapeño or a pinch of cayenne pepper.
- For a creamier texture, stir in a cup of heavy cream or coconut milk during the last few minutes of cooking.
- Try using different types of beans, such as pinto or kidney beans, for a twist on the classic recipe.
- Add a cup of cooked rice or quinoa to make the soup more filling.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics and spices as directed, then transfer everything to a slow cooker. Add the remaining ingredients (except the toppings) and cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for busy days when you want dinner ready with minimal effort.
How long does the soup last in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove over medium heat until warmed through. If the soup thickens too much, you can thin it with a bit of additional broth or water.
Can I freeze the soup?
Yes, this soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the tortilla chips and avocado should be added fresh when serving.
Summary
This chicken tortilla soup is a comforting and flavorful dish that’s easy to make and customizable to your taste. With tender chicken, a rich broth, and crunchy toppings, it’s a meal that everyone will love. Perfect for any occasion, this soup is sure to become a staple in your recipe collection.
