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If you're craving something hearty and flavorful, this Chicken Tortilla Soup is a must-try. Packed with tender shredded chicken, black beans, and a hint of lime, it’s a bowl of comfort that’s easy to whip up. The crushed tortilla chips and fresh cilantro on top add the perfect crunch and zest. Let's dive into this delicious recipe that’s sure to warm your soul.
Chicken Tortilla Soup Recipe
Ingredients:
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced
- 1 cup tortilla chips, crushed
- 1/4 cup cilantro, chopped
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the cooked chicken, chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the lime juice and remove from heat.
- Serve hot, topped with crushed tortilla chips and chopped cilantro.
What You Will Need
Read more: Instant Pot Chicken Tortilla Soup Recipe
What you will need to make chicken tortilla soup
- Olive oil: Adds a rich flavor and helps sauté the onions and garlic to build the soup's base.
- Onion: Provides a sweet, savory depth that forms the backbone of the soup's flavor.
- Garlic: Enhances the overall taste with its aromatic and slightly spicy notes.
- Chicken breast: Adds protein and a hearty texture, making the soup filling and satisfying.
- Chicken broth: Forms the liquid base, infusing the soup with a rich, savory flavor.
- Diced tomatoes: Adds a tangy, slightly sweet flavor and a bit of texture to the soup.
- Black beans: Provides a creamy texture and a good source of protein and fiber.
- Corn kernels: Adds a sweet crunch and bright color, balancing the soup's flavors.
- Chili powder: Brings a warm, spicy kick that defines the soup's character.
- Cumin: Adds an earthy, slightly smoky flavor that complements the chili powder.
- Lime juice: Brightens the soup with a fresh, tangy zing, balancing the rich flavors.
- Tortilla chips: Adds a crunchy texture and a bit of saltiness, perfect for topping.
- Cilantro: Provides a fresh, herbaceous note that enhances the soup's overall flavor.
Tools and Instruments Needed
- Large pot: Essential for cooking all ingredients together, allowing flavors to meld and develop into a rich, hearty soup.
- Wooden spoon: Perfect for stirring ingredients without scratching the pot, ensuring even cooking and preventing burning.
- Cutting board: Provides a stable surface for chopping onions, garlic, and other ingredients, keeping prep work organized and safe.
- Chef’s knife: Ideal for efficiently chopping vegetables and shredding cooked chicken, ensuring uniform pieces for consistent cooking.
- Measuring spoons: Necessary for accurately measuring spices and seasonings, ensuring the soup has balanced flavors.
- Ladle: Makes serving the soup easy and mess-free, allowing you to portion out the perfect amount into each bowl.
Chicken Tortilla Soup Recipe
A hearty and flavorful chicken tortilla soup that's perfect for any day.
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Equipment
- Large pot
- Knife
- Cutting board
Read more: Chicken Soup Recipe
Ingredients:
Main Ingredients
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced
- 1 cup tortilla chips, crushed
- 1/4 cup cilantro, chopped
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the cooked chicken, chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the lime juice and remove from heat.
- Serve hot, topped with crushed tortilla chips and chopped cilantro.
Notes:
This soup is great with a side of avocado or a dollop of sour cream.
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
Read more: Chicken Soup with Pastina Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the soup completely.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the soup fully.
- Transfer to freezer-safe containers.
- Leave space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove over medium heat.
Adding a bit of dark chocolate to chicken tortilla soup can enhance the depth of flavor, giving it a subtle richness that balances the spices beautifully.
Frequently Asked Questions
FAQ:
Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken works great and saves time.
How can I make this soup spicier?
Add more chili powder or a diced jalapeño.
Can I make this soup in a slow cooker?
Absolutely, just combine all ingredients and cook on low for 6-8 hours.
Is this soup freezer-friendly?
Yes, it freezes well for up to 3 months.
What toppings go well with this soup?
Avocado, cheese, sour cream, and extra tortilla chips are all delicious options.
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