Chicken Tortilla Soup
Cozy Up with Homemade Chicken Tortilla Soup! 🥣
Is there anything more comforting than a warm bowl of soup on a chilly day? This Chicken Tortilla Soup is a family favorite – packed with flavor, easy to make, and incredibly satisfying. It’s the perfect blend of Mexican-inspired spices and comforting American flavors. We’ve streamlined the process so you can get a delicious, hearty soup on the table in under an hour!
This recipe is incredibly versatile. Feel free to adjust the spice level to your liking – add a pinch of cayenne pepper for extra heat, or use mild chili powder for a gentler flavor. It’s also a great way to use up leftover cooked chicken!
What makes this Chicken Tortilla Soup special?
- Flavorful Broth: The combination of cumin and chili powder creates a rich and aromatic base.
- Hearty & Filling: Chicken, black beans, and corn provide a satisfying and complete meal.
- Easy to Customize: Adjust the spice level and add your favorite toppings (see suggestions below!).
- Quick & Convenient: Ready in just 40 minutes!
Serving Suggestions & Toppings:
While delicious on its own, this soup truly shines with a few tasty toppings! Here are some of our favorites:
- Tortilla strips (a must-have!)
- Avocado, diced
- Sour cream or Greek yogurt
- Shredded cheese (Monterey Jack, cheddar, or pepper jack)
- Lime wedges
- Fresh jalapeños, sliced (for extra heat!)
Frequently Asked Questions:
Q: Can I use rotisserie chicken in this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut and adds a lot of flavor.
Q: Can I make this soup ahead of time?
A: Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free tortilla strips if you choose to add them.
Q: Can I freeze this soup?
A: Yes, but the texture of the corn and beans may change slightly. It’s best to freeze the soup before adding the corn and beans, then add them when you reheat it.
Q: What kind of tomatoes should I use?
A: Diced tomatoes work best, but you can also use crushed tomatoes if that’s what you have on hand.
We hope you enjoy this comforting and flavorful Chicken Tortilla Soup as much as we do! Let us know in the comments what your favorite toppings are!
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, 14.5 oz
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 pound cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1/2 cup corn, frozen or canned
- 1/4 cup cilantro, chopped
- To taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth, diced tomatoes, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken, black beans, and corn. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with cilantro before serving.
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