Ready to dive into a bowl of warmth and flavor? This chicken tortilla soup is your ticket to a comforting meal that’s bursting with taste and texture. Perfect for any day of the week, this recipe is a crowd-pleaser that’s as easy to make as it is delicious.
Why This Recipe Works
- The combination of tender chicken, hearty beans, and crispy tortillas creates a satisfying texture contrast.
- A blend of spices gives this soup a depth of flavor that’s both rich and inviting.
- It’s a versatile recipe that allows for easy customization based on your taste preferences or dietary needs.
- Perfect for meal prep, as the flavors deepen when stored, making leftovers even more delicious.
- Quick and easy to make, this soup is ready in under an hour, making it perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 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 onion, garlic, and jalapeno, sautéing until they’re soft and fragrant, about 5 minutes. This base layer of flavors is crucial for building the soup’s depth. Tip: Don’t rush this step; letting the onions become translucent is key.
Step 2: Brown the Chicken
Add the diced chicken to the pot, stirring occasionally until it’s lightly browned on all sides, about 5 minutes. The chicken doesn’t need to be fully cooked at this stage, as it will continue to cook in the broth. This step ensures the chicken is juicy and flavorful.
Step 3: Spice It Up
Stir in the cumin, chili powder, and smoked paprika, coating the chicken and vegetables evenly. The spices will toast slightly, releasing their aromas and flavors, which is essential for a rich-tasting soup. Let the spices cook for about 1 minute before adding the liquids.
Step 4: Add the Liquids and Simmer
Pour in the chicken broth, then add the black beans, corn, and diced tomatoes. 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: Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, chopped cilantro, and a squeeze of lime juice. These fresh toppings add a delightful crunch and brightness to the dish. Serve immediately and enjoy!
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the pot, which can lead to steaming rather than browning. If you’re short on time, using rotisserie chicken is a great shortcut; just add it towards the end of cooking to heat through. For a thicker soup, blend a portion of the soup before adding the toppings. And don’t forget, the soup tastes even better the next day, making it perfect for meal prep.
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 jalapenos or a dash of cayenne pepper.
- For a creamy twist, stir in a half cup of heavy cream or coconut milk at the end of cooking.
- Swap the tortilla chips for homemade crispy tortilla strips for an extra special touch.
- Add a cup of cooked rice or quinoa to make the soup even heartier.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics and brown the chicken as directed, then transfer everything to a slow cooker. Add the remaining ingredients except for the toppings, and cook on low for 6-8 hours or on high for 3-4 hours. Add the toppings just before serving.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. The toppings should be stored separately and added fresh when serving. The soup can also be frozen for up to 2 months; just thaw and reheat on the stove or in the microwave.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and tortilla chips, this soup is naturally gluten-free. Always check the labels of your ingredients to ensure they meet your dietary needs.
Summary
This chicken tortilla soup is a flavorful, comforting dish that’s easy to make and customizable to suit any taste. With its rich broth, tender chicken, and crispy toppings, it’s a meal that’s sure to satisfy. Perfect for a cozy night in or a hearty lunch, this soup is a must-try for any home cook.
