Dive into the heartwarming flavors of this Longhorn Steakhouse Chicken Tortilla Soup recipe. Perfect for those chilly evenings or when you’re craving something with a bit of a kick, this soup is a crowd-pleaser that brings the restaurant experience right into your kitchen.
Why This Recipe Works
- The combination of tender chicken, rich broth, and crispy tortillas creates a texture and flavor profile that’s hard to resist.
- Using a blend of spices mimics the signature taste of Longhorn Steakhouse’s version, ensuring an authentic experience.
- It’s a versatile recipe that allows for customization based on your heat preference or dietary needs.
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- Salt and pepper to taste
- 2 cups tortilla chips, crushed
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
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 jalapeño, sautéing until the onion is translucent, about 5 minutes. This builds the flavor base of your soup. Tip: Don’t rush this step; letting the onions cook slowly brings out their natural sweetness.
Step 2: Spice It Up
Stir in the ground cumin and chili powder, cooking for another minute until fragrant. This toasts the spices, unlocking their full flavor potential. It’s a small step that makes a big difference in the depth of your soup.
Step 3: Add Liquids and Simmer
Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together beautifully. Tip: For a richer broth, you can substitute part of the chicken broth with beer or add a splash of heavy cream.
Step 4: Incorporate Chicken and Veggies
Add the shredded chicken, corn, and black beans to the pot. Season with salt and pepper to taste. Simmer for an additional 10 minutes, ensuring everything is heated through. This step is where the soup starts to come together as a hearty meal.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, shredded cheese, and fresh cilantro. Serve with lime wedges on the side for a bright, citrusy finish. Tip: For extra crunch, bake your own tortilla strips instead of using chips.
Tips and Tricks
For those looking to elevate their Chicken Tortilla Soup, consider these advanced tips. First, roasting your own chicken and using the bones to make homemade broth can add unparalleled depth to the soup. Second, charring the tomatoes and jalapeño before adding them can introduce a smoky flavor that’s truly restaurant-quality. Lastly, experimenting with different types of cheese, like cotija or pepper jack, can add a new dimension to the dish.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
- Spice lovers can increase the heat by adding more jalapeños or a dash of cayenne pepper.
- For a creamy twist, blend half the soup before adding the chicken and veggies, then stir in some cream.
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. Cook on low for 6-8 hours or high for 3-4 hours. Add the chicken and veggies in the last hour to prevent them from becoming too soft.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a little broth if the soup has thickened. Note that the tortilla chips will soften, so add fresh ones when serving.
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the toppings. Thaw overnight in the refrigerator and reheat gently. The texture of the beans and corn may change slightly, but the flavor will still be delicious.
Summary
This Longhorn Steakhouse Chicken Tortilla Soup recipe is a flavorful, comforting dish that’s perfect for any occasion. With its rich broth, tender chicken, and crispy toppings, it’s sure to become a favorite in your recipe collection.
