Oh my goodness, let me tell you about my absolute favorite comfort food: Chicken Tortilla Soup! There’s just something about that warm, hearty broth filled with tender chicken, beans, and a hint of spice that makes everything feel right in the world. I remember cozying up on chilly nights with my family, bowls of this delicious soup in hand, topped with crispy tortilla strips and creamy avocado. It’s such an easy recipe to whip up, perfect for a busy weeknight or a relaxed weekend gathering. The best part? You can have it on the table in about 45 minutes! Trust me, once you try this Chicken Tortilla Soup, you’ll be craving it again and again. It’s comfort in a bowl!
Ingredients List
- 2 cups cooked chicken, shredded (I love using rotisserie chicken for this—it saves so much time!)
- 4 cups chicken broth (homemade if you have it, but store-bought works just as well!)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn, frozen or canned (I usually go for frozen for that fresh taste)
- 1 cup black beans, drained and rinsed (don’t skip this step—it makes a difference!)
- 1 onion, chopped (the aroma of sautéing onion and garlic is just heavenly!)
- 2 cloves garlic, minced (or more if you’re like me and love garlic!)
- 1 tablespoon olive oil (for sautéing—feel free to use your favorite oil)
- 1 teaspoon cumin (this adds such a warm, earthy flavor)
- 1 teaspoon chili powder (adjust this if you like it spicier!)
- Salt and pepper to taste (I always go heavy on the pepper!)
- Tortilla strips for garnish (the crunch is everything!)
- Avocado, diced for garnish (because who doesn’t love avocado?)
- Fresh cilantro for garnish (it adds such a fresh pop!)
How to Prepare Chicken Tortilla Soup
Alright, let’s get cooking! Making Chicken Tortilla Soup is a breeze, and I promise the delicious aroma will have everyone gathering in the kitchen. Follow these simple steps, and you’ll be enjoying a comforting bowl of goodness in no time!
Step-by-Step Instructions
- First, heat that tablespoon of olive oil in a large pot over medium heat. You want it nice and warm but not smoking—just enough to get the sauté going!
- Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes, until the onion turns translucent and the garlic becomes fragrant. Trust me, this is where the magic begins!
- Next, stir in the cumin and chili powder. Cook for another minute, letting those spices bloom. This step is crucial for that depth of flavor!
- Now it’s time to add the chicken broth, diced tomatoes (with all their juices), corn, and black beans. Give it a good stir and bring everything to a boil. It should bubble away beautifully!
- Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the flavors to meld together perfectly.
- After 20 minutes, add in your shredded chicken and season with salt and pepper to taste. Give it a stir, and let it simmer for an additional 5 minutes to heat through.
- Now, it’s ready to serve! Ladle the soup into bowls, and don’t forget to top it with those crunchy tortilla strips, diced avocado, and a sprinkle of fresh cilantro. Enjoy every comforting spoonful!
Why You’ll Love This Recipe
- Quick and Easy: This Chicken Tortilla Soup comes together in just 45 minutes, making it perfect for busy weeknights.
- Hearty and Filling: With tender chicken, beans, and corn, it’s a meal that satisfies and warms you from the inside out.
- Flavor-Packed: The blend of cumin and chili powder creates a rich, comforting flavor that’s simply irresistible.
- Customizable: You can easily adjust the spices and toppings to suit your taste, whether you like it mild or spicy!
- Family-Friendly: Everyone loves a good bowl of soup, especially when it’s topped with crispy tortilla strips and creamy avocado.
- Great for Leftovers: This soup stores well, so you can enjoy it for lunch the next day—if there’s any left!
Tips for Success
To take your Chicken Tortilla Soup to the next level, here are some of my favorite tips! First, don’t be afraid to play with the spices—if you love a kick, toss in some jalapeños or a dash of hot sauce. You can also mix in different beans, like pinto or kidney beans, for added texture and flavor. If you prefer a creamier soup, a splash of heavy cream or a dollop of sour cream right before serving adds a delightful richness!
Another pro tip? Let the soup sit for a bit before serving. The flavors deepen and meld together beautifully! And if you have any leftovers, store them in an airtight container in the fridge. Just remember, the tortilla strips can get soggy, so add those fresh when you’re ready to enjoy your next bowl. Trust me, these little tweaks will make a big difference!
Nutritional Information Disclaimer
Just a quick heads up! The nutritional values I’ve provided for this Chicken Tortilla Soup are estimates and can vary based on the specific ingredients and brands you use. So, while I strive to offer accurate information, it’s always good to double-check if you’re counting calories or managing dietary needs. Enjoy your delicious soup without worry, knowing that it’s packed with goodness, but remember that these numbers are just a guideline!
FAQ Section
Can I make Chicken Tortilla Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors continue to meld. Just store it in an airtight container in the fridge after it cools down. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally.
What can I use instead of chicken?
If you’re looking to switch things up or need a meatless option, you can use cooked beans or even add more veggies like zucchini or bell peppers. For a heartier vegetarian version, try adding lentils as they soak up all that delicious flavor!
How spicy is this Chicken Tortilla Soup?
The spice level can be adjusted to your taste! If you prefer it milder, just reduce the chili powder. For those who like it hot, feel free to add some chopped jalapeños or a dash of cayenne pepper. You get to control that delicious heat!
Can I freeze Chicken Tortilla Soup?
Yes, you can! Just make sure to leave out the tortilla strips and any fresh garnishes before freezing. Store the soup in an airtight container, and it’ll keep well in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating!
What toppings do you recommend?
I love topping my soup with crispy tortilla strips, diced avocado, and fresh cilantro. You can also add a squeeze of lime for brightness or a dollop of sour cream for creaminess. Get creative—your toppings can take this comforting soup to the next level!
Storage & Reheating Instructions
Storing your Chicken Tortilla Soup properly will help you enjoy those delicious flavors even later! Once the soup has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll keep well for about 3-4 days, so you can savor it throughout the week.
When it comes to reheating, I recommend warming it up slowly on the stove over low to medium heat. This way, you can stir it gently and keep that lovely texture intact. If you find it’s thickened up too much, just add a splash of chicken broth or water to loosen it up a bit. And remember, save those crunchy tortilla strips for topping until you’re ready to serve again—you want that satisfying crunch! Enjoy every comforting spoonful again!
Print
Chicken Tortilla Soup: 7 Comforting Flavors in a Bowl
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful chicken tortilla soup.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado, diced for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in cumin and chili powder, cook for 1 minute.
- Add chicken broth, diced tomatoes, corn, and black beans.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and season with salt and pepper.
- Serve hot, garnished with tortilla strips, avocado, and cilantro.
Notes
- Use rotisserie chicken for a quicker option.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Tortilla Soup, Chicken Soup, Mexican Soup, Comfort Food