There’s nothing quite like a warm bowl of Mexican chicken tortilla soup to wrap your hands around on a chilly day! This delicious dish is a celebration of spices and flavors that come together to create the ultimate comfort food. With every spoonful, you’ll taste the vibrant blend of cumin and chili powder, perfectly complemented by the freshness of cilantro and the crunch of crispy tortilla chips. Trust me, once you try this Mexican chicken tortilla soup recipe, it’ll become a go-to favorite for cozy nights in or gatherings with friends. Get ready to savor every drop!
Ingredients for Mexican Chicken Tortilla Soup Recipe
To make this delightful Mexican chicken tortilla soup, you’ll need a handful of simple ingredients that pack a punch of flavor! Here’s what you’ll gather:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie works great!)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups tortilla chips
- 1 avocado, diced
- Fresh cilantro for garnish
These ingredients come together so beautifully, creating a warm and hearty dish. You can adjust the spices based on your preference, so feel free to play around with them!
How to Prepare Mexican Chicken Tortilla Soup Recipe
Making this Mexican chicken tortilla soup is a breeze! Follow these simple steps, and you’ll have a delicious, comforting bowl ready to enjoy in no time. Let’s dive in!
Step-by-Step Instructions
- Start by heating 2 tablespoons of olive oil in a large pot over medium heat. I love using a heavy-bottomed pot for even cooking!
- Once the oil is shimmering, add 1 diced onion, 2 minced cloves of garlic, and 1 diced bell pepper. Sauté these beauties for about 5 minutes until they’re soft and fragrant. You’ll want to stir occasionally—don’t let them stick!
- Next, stir in 1 can of diced tomatoes along with 4 cups of chicken broth, 2 cups of shredded cooked chicken, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Season it with salt and pepper to taste. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Your kitchen is going to smell amazing!
- After the 20 minutes, add in 1 cup of corn and 1 cup of drained and rinsed black beans. Cook for another 5 minutes. This is where all those flavors meld together!
- Finally, serve it hot, topped with crispy tortilla chips, diced avocado, and a sprinkle of fresh cilantro. Wow, just wow!
And there you have it! This soup is so comforting and satisfying, perfect for any occasion. Enjoy every spoonful!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 35 minutes!
- Packed with delicious flavors that warm the soul
- Healthy ingredients that are gluten-free and satisfying
- Customizable with your favorite toppings and spices
- A crowd-pleaser that’s perfect for family dinners or gatherings
Tips for Success
To make your Mexican chicken tortilla soup truly shine, here are a few tips from my kitchen to yours! First, if you’re short on time, using a rotisserie chicken is a game-changer—so convenient! If you want to spice things up, try adding a splash of lime juice or some diced jalapeños for an extra kick. Remember, adjusting the spices to your taste is key; don’t hesitate to add more cumin or chili powder if you love heat! Also, make sure to sauté your veggies until they’re nice and soft to bring out their sweetness. Trust me, these little tweaks will take your soup to the next level!
Variations of Mexican Chicken Tortilla Soup Recipe
One of the best things about this Mexican chicken tortilla soup recipe is how easy it is to customize! If you’re feeling adventurous, try adding different veggies like zucchini, spinach, or even sweet potatoes for a unique twist. You can also amp up the flavor by tossing in some diced green chiles or a splash of your favorite hot sauce. Want to make it creamy? Stir in a dollop of sour cream or a splash of heavy cream just before serving. I love experimenting with spices too—maybe throw in some smoked paprika or oregano to change things up! The possibilities are endless, so have fun with it!
Nutritional Information
This Mexican chicken tortilla soup recipe is not only delicious but also packed with nutrition! Each serving (about 1 bowl) contains approximately 350 calories, 10g of fat, 25g of protein, and 45g of carbohydrates. Keep in mind, these values are estimates based on typical ingredient values, so they may vary slightly based on your choices!
Storage & Reheating Instructions
Storing leftovers of this delicious Mexican chicken tortilla soup is super easy! Just let the soup cool down to room temperature, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to save it for later, feel free to freeze it! Just make sure to use a freezer-safe container and it should last for about 2 months.
When you’re ready to enjoy your soup again, simply thaw it overnight in the refrigerator if frozen. To reheat, pour it into a pot over medium heat, stirring occasionally until it’s heated through. You can also use the microwave, but make sure to heat it in short intervals, stirring in between, to prevent any hot spots. Enjoy that cozy, warm bowl again!
FAQ Section
Can I make this soup ahead of time? Absolutely! This Mexican chicken tortilla soup actually tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat when you’re ready to enjoy.
Is this soup spicy? The spice level really depends on how much chili powder you add. If you prefer a milder soup, you can start with less and adjust to your taste!
Can I use different proteins? Yes, you can easily switch out the chicken for shredded beef or even beans for a vegetarian option. Just be sure to cook the protein thoroughly.
What can I use instead of tortilla chips? If you want a healthier option, try topping your soup with baked tortilla strips or even croutons for a delightful crunch!
How do I make it vegan? Simply substitute the chicken with more beans and use vegetable broth instead of chicken broth. It’ll still be delicious!
Mexican chicken tortilla soup recipe: 5 flavors that delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful Mexican chicken tortilla soup packed with spices and topped with crispy tortillas.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups tortilla chips
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until soft.
- Stir in diced tomatoes, chicken broth, cooked chicken, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add corn and black beans. Cook for another 5 minutes.
- Serve hot, topped with tortilla chips, avocado, and cilantro.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican chicken tortilla soup recipe