This Chicken Tortilla Soup Is The Coziest Meal for Your Long Winter Nights
Warm Up with Comfort: The Ultimate Chicken Tortilla Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? We think not! And when that soup is packed with flavor, tender chicken, and a satisfying kick, it’s a guaranteed winner. Today, we’re sharing our recipe for Chicken Tortilla Soup – a vibrant, flavorful dish that’s surprisingly easy to make. This isn’t just any tortilla soup; it’s a symphony of textures and tastes that will have everyone asking for seconds.
This recipe strikes the perfect balance between Mexican and American flavors, offering a comforting familiarity with a delightful zest. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead. The best part? It’s incredibly customizable! Add more spice, swap out the toppings, or adjust the vegetables to suit your preferences.
What Makes This Chicken Tortilla Soup Special?
- Flavorful Broth: We build a rich and aromatic broth with sautéed vegetables, fragrant spices like cumin and coriander, and crushed tomatoes.
- Tender Chicken: Using bone-in, skin-on chicken breasts ensures a moist and flavorful result. Don’t worry, we’ll show you how to easily shred it after simmering.
- Perfectly Balanced Spices: The combination of cumin and coriander creates a warm, earthy base, while the jalapeño adds a delightful kick.
- Customizable Toppings: The fun doesn’t stop at the soup itself! Load it up with your favorite toppings – avocado, cheese, sour cream, tortilla chips, and more!
Tips for the Best Chicken Tortilla Soup
- Don’t skip the sautéing step: Sautéing the onions, celery, and carrots is crucial for building a flavorful base.
- Use quality chicken broth: A good quality broth will make a huge difference in the overall flavor of the soup.
- Simmer, don’t boil: Simmering the soup allows the flavors to meld together beautifully.
- Taste and adjust: Don’t be afraid to taste the soup and adjust the seasonings as needed.
Frequently Asked Questions
Q: Can I use pre-cooked chicken?
A: Absolutely! If you’re short on time, you can use pre-cooked chicken. Add it to the soup during the last 15-20 minutes of simmering.
Q: Can I make this soup spicier?
A: Yes! Add more jalapeño, a pinch of cayenne pepper, or a dash of your favorite hot sauce.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the toppings. The texture of the avocado and tortilla chips may change after freezing.
Q: What kind of tortillas are best?
A: Thinly sliced corn tortillas are traditional, but you can also use flour tortillas if you prefer.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and return it to the pot before serving.
We can’t wait for you to try this comforting and flavorful Chicken Tortilla Soup! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium celery chopped
- 1 medium carrots chopped
- 2 cloves garlic minced
- 1 jalapeno pepper chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 large chicken breast halves bone in, skin on
- 1.5 quarts chicken broth
- 1 28-ounce can whole tomatoes in puree, crushed
- 0.25 cup fresh cilantro leaves chopped
- 4 corn tortillas thinly sliced
- to taste avocado chopped, for topping
- to taste tortilla chips for topping
- to taste shredded cheese for topping
- to taste limes for topping
- to taste sour cream for topping
- to taste cilantro for topping
- to taste jalapeno for topping
Instructions
- Coat the bottom of a large stockpot or dutch oven with olive oil, then warm on the stove over medium heat. Sautée onion, celery, and carrots until they soften, about 8 minutes.
- Add garlic, jalapeño, cumin, and coriander, and stir to combine. Sauté for another two minutes, then add the chicken breast halves. Season liberally with salt and pepper, then pour chicken broth and tomatoes over chicken to cover. If the chicken isn’t submerged, add water to cover. Add cilantro and tortilla strips.
- Bring to a boil, then reduce heat and let it all simmer for about 30 minutes. Cut into one piece of chicken to test for doneness. When the chicken is cooked through, remove from the soup pot and let cool on a cutting board for a few minutes. When cool enough to handle, remove and discard skin and bones, then use two forks to shred the chicken.
- Return shredded chicken to pot and rewarm.
- Serve soup with all the garnishes and let everyone top their own soup. Eat!
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