Chicken Tortilla Soup
Cozy Up with the Best Chicken Tortilla Soup!
Is there anything more comforting than a warm bowl of soup on a chilly evening? Today, we’re sharing our incredibly flavorful and easy-to-make Chicken Tortilla Soup – a Mexican-inspired dish that’s perfect for lunch, dinner, or anytime you’re craving something hearty and delicious.
This isn’t your average soup! We’ve packed it with tender chicken, black beans, sweet corn, and a blend of aromatic spices. The best part? It comes together in just 35 minutes, making it a fantastic weeknight meal. It’s a crowd-pleaser that’s sure to become a family favorite.
What makes this Chicken Tortilla Soup so special?
- Flavorful Broth: The combination of cumin and chili powder creates a rich and authentic Mexican flavor.
- Hearty and Filling: The black beans, corn, and chicken provide a satisfying and substantial meal.
- Customizable Garnishes: Top it with your favorite toppings – tortilla strips, cilantro, a squeeze of lime, sour cream, avocado, or cheddar cheese – for a personalized touch.
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
Tips for the Best Soup:
- Spice Level: Adjust the amount of chili powder to your preference. For a spicier soup, add a pinch of cayenne pepper.
- Chicken Options: Use leftover rotisserie chicken or quickly poach chicken breasts for convenience.
- Vegetarian Variation: Substitute the chicken with more beans or a plant-based chicken substitute.
- Make Ahead: This soup tastes even better the next day! Store it in the refrigerator for up to 3 days.
Frequently Asked Questions:
Q: Can I use canned chicken broth?
A: Yes, absolutely! Just be sure to check the sodium content and adjust seasoning accordingly.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions and garlic as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: What kind of tortillas are best for the strips?
A: Corn tortillas are traditional, but flour tortillas work well too. You can either buy pre-made tortilla strips or make your own by slicing tortillas into thin strips and baking or frying them until crispy.
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 without the garnishes.
We can’t wait for you to try this delicious and comforting Chicken Tortilla Soup! It’s a guaranteed hit with the whole family. Enjoy!
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 14.5 ounce diced tomatoes, undrained
- 1 15 ounce black beans, rinsed and drained
- 1 cup cooked chicken, shredded
- 1/2 cup corn, frozen or canned
- to taste salt and pepper
- for garnish tortilla strips, cilantro, lime, sour cream, avocado, cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder and cook for 1 minute more.
- Add chicken broth, diced tomatoes, and black beans to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in shredded chicken and corn. Season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve immediately, garnished with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese.
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