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Chicken Tortilla Soup is a comforting and flavorful dish that warms the soul. Perfect for any season, this soup is packed with nutritious ingredients and offers a satisfying blend of textures and flavors. Whether you’re serving it as a main course or a starter, this soup is sure to become a family favorite.
Ingredients Overview
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For this recipe, you’ll need:
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 bay leaf
- 6 small corn tortillas, cut into strips
- 1 cup shredded cheddar cheese (optional)
- 1 avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Using fresh ingredients enhances the flavor and nutritional value of the soup.
Step-by-Step Preparation
Sautéing Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Adding Base Ingredients
Stir in the diced tomatoes, black beans, corn, and chicken broth. Bring the mixture to a boil.
Simmering the Soup
Add the cooked, shredded chicken, ground cumin, chili powder, paprika, salt, black pepper, and bay leaf. Reduce the heat and let the soup simmer for 20 minutes to allow the flavors to meld together.
Preparing Tortilla Strips
While the soup is simmering, heat the tortilla strips in a dry skillet or oven until they are crispy.
Serve
Remove the bay leaf from the soup. Serve the soup hot, topped with crispy tortilla strips, shredded cheddar cheese (if using), diced avocado, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Cooking Tips
Perfect Sautéing
Ensure your vegetables are chopped uniformly to cook evenly. Use medium heat to avoid burning the garlic.
Adjusting Spice Levels
If you prefer a spicier soup, increase the amount of chili powder or add a pinch of cayenne pepper.
Serving Suggestions
Chicken Tortilla Soup is versatile and can be garnished with various toppings such as sour cream, jalapeños, or radishes. Pair it with a side of warm tortillas or a simple salad to complete the meal.
Health Benefits
This soup is not only delicious but also nutritious. It’s packed with protein from the chicken and black beans, fiber from the vegetables, and healthy fats from the avocado. The spices used also have anti-inflammatory properties.
Common Variations
Spicy Chicken Tortilla Soup
For an extra kick, add more chili powder or some diced jalapeños.
Vegetarian Tortilla Soup
Replace the chicken with more beans or a meat substitute and use vegetable broth instead of chicken broth.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so on the stovetop over medium heat until warmed through. You can also reheat in the microwave, but the stovetop method helps retain the soup’s texture.
Frequently Asked Questions
Can I use different beans?
Yes, pinto or kidney beans can be used as a substitute for black beans.
How do I make it spicier?
Increase the chili powder or add a pinch of cayenne pepper or diced jalapeños.
What can I substitute for chicken?
You can use tofu, tempeh, or additional beans for a vegetarian version.
Can this be made in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How long does it last in the fridge?
The soup can be stored in the fridge for up to 3 days.