Craving something that warms the soul and tickles the taste buds? Look no further! This Chicken Tortilla Soup, inspired by the Pioneer Woman, is packed with flavors, textures, and a little bit of love. Perfect for those chilly evenings or when you need a comforting meal that’s both nutritious and delicious.
Why This Recipe Works
- The combination of tender chicken, hearty beans, and crisp tortillas creates a symphony of textures in every spoonful.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The spices are perfectly balanced, offering a warm but not overpowering heat.
- It’s customizable, allowing you to adjust the heat level and toppings to suit your taste.
- Leftovers taste even better the next day, making it a great make-ahead 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
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 2 cups tortilla chips, crushed
- 1 avocado, diced
- 1/2 cup fresh 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 builds the flavor base of your soup. Tip: If you’re sensitive to heat, you can omit the jalapeño or remove the seeds to reduce spiciness.
Step 2: Spice It Up
Stir in the ground cumin and chili powder, cooking for another minute until fragrant. This step unlocks the oils in the spices, deepening the flavor of your soup. Be careful not to burn the spices, as this can introduce a bitter taste.
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 lime juice for acidity.
Step 4: Incorporate Chicken and Beans
Add the shredded chicken and rinsed black beans to the pot. Simmer for an additional 10 minutes to ensure everything is heated through. Season with salt and pepper to taste. The beans add protein and fiber, making the soup more filling.
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 toppings add crunch, creaminess, and freshness, elevating the dish to restaurant-quality. Tip: For an extra kick, drizzle with hot sauce or sprinkle with shredded cheese.
Tips and Tricks
To make this soup even more flavorful, consider roasting the chicken before shredding it. This adds a depth of flavor that boiled chicken can’t match. If you’re short on time, a store-bought rotisserie chicken works wonderfully. For a vegetarian version, omit the chicken and use vegetable broth. You can also add corn or zucchini for extra veggies. To save time, chop all your vegetables the night before. This soup freezes well, so don’t hesitate to make a double batch. Just remember to add fresh toppings when serving.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or coconut milk during the last 5 minutes of cooking.
- Add a cup of cooked rice or quinoa to make the soup even heartier.
- Swap the black beans for pinto beans or kidney beans for a different texture and flavor.
- Include a teaspoon of smoked paprika for a smoky undertone.
- For a low-carb option, replace the tortilla chips with sliced avocado or cheese crisps.
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 on high for 3-4 hours. Add the chicken and beans during the last hour of cooking to prevent them from becoming too soft.
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 to the pot. Alternatively, a small amount of cornstarch slurry can be stirred in during the last few minutes of cooking.
What’s the best way to store leftovers? Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if the soup has thickened too much.
Summary
This Chicken Tortilla Soup is a versatile, flavorful dish that’s perfect for any occasion. With its rich broth, tender chicken, and customizable toppings, it’s sure to become a family favorite. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is a winner.
