Today is ‘2025-06-11 22:13:17.320610’, and if you’re craving a bowl of something warm, comforting, and packed with flavor, you’ve hit the jackpot. This Islands Restaurant Chicken Tortilla Soup recipe is your ticket to a delicious meal that’s easier to make than you might think.
Why This Recipe Works
- It’s a perfect blend of spices and textures, offering a little something for everyone.
- The recipe is straightforward, making it accessible for cooks of all levels.
- It’s versatile, allowing for easy substitutions based on dietary needs or preferences.
- The soup is hearty enough to serve as a main dish but also works as a starter.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- 1 cup crushed tortilla chips
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup chopped cilantro
- 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 onion, garlic, and jalapeno, sautéing until they’re soft and fragrant, about 5 minutes. This is where the flavor base of your soup starts, so don’t rush it. Tip: If you’re sensitive to heat, you can reduce the amount of jalapeno or omit it altogether.
Step 2: Add the Spices
Stir in the cumin and chili powder, cooking for another minute until the spices are fragrant. This step unlocks the flavors of the spices, giving your soup that signature depth. Make sure to keep stirring to prevent the spices from burning.
Step 3: Build the Soup
Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all the flavors to meld together beautifully. Tip: For a thicker soup, you can mash some of the beans before adding them.
Step 4: Add the Chicken
Stir in the shredded chicken and let the soup simmer for another 10 minutes. This ensures the chicken is heated through and absorbs some of the soup’s flavors. Season with salt and pepper to taste. Tip: Using rotisserie chicken is a great time-saver here.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, shredded cheese, and chopped cilantro. Serve with lime wedges on the side for squeezing over the top. This not only adds freshness but also allows everyone to customize their bowl to their liking.
Tips and Tricks
For an even more flavorful soup, consider roasting the onions, garlic, and jalapeno before adding them to the pot. This adds a smoky depth that’s hard to beat. If you’re making the soup ahead of time, hold off on adding the tortilla chips until you’re ready to serve to keep them crunchy. For a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken, adding more beans or even some tofu for protein. And don’t forget, the soup freezes well, so feel free to make a big batch and save some for later.
Recipe Variations
- For a creamier version, stir in a cup of heavy cream or coconut milk during the last few minutes of cooking.
- Add a cup of cooked rice or quinoa to make the soup even heartier.
- Swap the chicken for shrimp for a pescatarian twist.
- Include a variety of beans, such as pinto or kidney, for different textures and flavors.
- For a spicy kick, add a diced serrano pepper or a dash of hot sauce.
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 along with the broth, tomatoes, beans, and corn. Cook on low for 6-8 hours or high for 3-4 hours, adding the chicken in the last hour of cooking.
How can I thicken the soup?
If you prefer a thicker soup, you can blend a portion of it with an immersion blender or mash some of the beans before adding them. Alternatively, a slurry of cornstarch and water can be stirred in during the last few minutes of cooking.
What’s the best way to store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little broth if the soup has thickened too much. The toppings should be added fresh when serving.
Summary
This Islands Restaurant Chicken Tortilla Soup recipe is a comforting, flavorful dish that’s perfect for any day of the week. With its easy preparation and versatile nature, it’s sure to become a staple in your recipe collection.
