Chicken Tortilla Soup

Chicken Tortilla Soup is one of those dishes that feels like a warm hug in a bowl. Perfect for chilly evenings, this soup is packed with bold flavors and textures that will make your taste buds sing. The combination of tender chicken, savory broth, and crispy tortilla strips creates a meal that’s as satisfying as it is delicious.

This dish is easy to make, flexible with ingredients, and can be customized to suit your tastes. Whether you like it spicy or mild, with or without beans, Chicken Tortilla Soup is a go-to recipe for anyone craving something hearty and flavorful. Let’s dive into the steps to bring this comforting bowl of soup to life.

How to Make Tortilla Soup

Ingredients

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp paprika

• 1/4 tsp cayenne pepper (optional, for heat)

• 4 cups chicken broth

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 (4 oz) can green chilies

• 1 cup frozen corn kernels

• 1 cup black beans, drained and rinsed

• 6 small corn tortillas, cut into strips

• 1 tbsp lime juice

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Sour cream and shredded cheese (optional, for topping)

Directions

1. Prep the Ingredients: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened. Stir in the minced garlic, and cook for an additional minute until fragrant.

2. Spice it Up: Add the cumin, chili powder, paprika, and cayenne pepper to the pot. Stir well to coat the onions and garlic in the spices, letting them toast for about 1 minute. This step brings out the depth of the flavors.

3. Add the Liquids and Chicken: Pour in the chicken broth, diced tomatoes (with juices), green chilies, and frozen corn. Stir to combine. Add the shredded chicken, black beans, and a pinch of salt and pepper to taste. Bring the mixture to a simmer, and cook for about 10 minutes to allow the flavors to meld together.

4. Crispy Tortillas: While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips in batches and fry until golden and crispy. Remove the strips and drain them on a paper towel.

5. Finishing Touches: After the soup has simmered, add the lime juice for a burst of freshness. Taste and adjust the seasoning with more salt, pepper, or chili powder if necessary.

6. Serve: Ladle the soup into bowls and top with the crispy tortilla strips, a dollop of sour cream, shredded cheese, and fresh cilantro. Serve hot and enjoy!

Essential Note: If you prefer a spicier soup, feel free to add a jalapeño or some hot sauce along with the spices. For a vegetarian version, simply swap the chicken for additional beans or vegetables of your choice.

Cooking Tips and Tricks

1. Shred Your Chicken: Shredding your chicken is key to making this soup tender and flavorful. Use rotisserie chicken for a quick and convenient option, or cook chicken breasts and shred them for a homemade touch.

2. Fry Tortillas for Extra Crunch: For the crispiest tortilla strips, fry them in batches and drain well on paper towels. This keeps them crunchy longer in the soup.

3. Customize the Soup: You can add more vegetables, like bell peppers or zucchini, to make the soup even heartier. Experiment with different beans or throw in a handful of spinach for extra nutrition.

4. Make it Ahead: This soup stores well in the fridge for 2-3 days and even tastes better the next day after the flavors have had time to meld together.

Final Thoughts

Chicken Tortilla Soup is an easy-to-make, satisfying dish that brings together the perfect balance of spice, flavor, and comfort. With its savory broth, tender chicken, and crispy tortilla strips, it’s a meal that will warm you from the inside out.