This chicken tortilla soup is a comforting bowl of savory goodness. With rich flavors from spices and fresh ingredients, it’s perfect for family dinners or meal prep. Simple to make, this hearty soup is both healthy and kid-approved!
Table of Contents
How to Make Chicken Tortilla Soup
Ingredients for Chicken Tortilla Soup
To prepare this delicious chicken tortilla soup, gather the following ingredients: 2 Tbsp light olive oil, 1 large yellow onion, chopped, 4 garlic cloves, minced, and 1-2 jalapeño peppers, seeded and diced. You will also need 32 oz chicken broth, 28 oz can crushed tomatoes, and 1 lb chicken breasts (2 medium) or leftover rotisserie chicken. Additionally, have on hand 15 oz can corn, drained and rinsed, 15 oz can black beans, drained and rinsed, 1 1/2 tsp chili powder, 1 1/2 tsp ground cumin, and 1 tsp salt, or to taste. Don’t forget 1/3 cup cilantro, chopped, plus more for garnish, 1 1/2 Tbsp lime juice (from 1 lime), or to taste, 1/4 cup olive oil (for tortilla strips), 8 corn tortillas (6″ each), 1 large avocado, diced, and 1 lime, cut into wedges (for serving).
Step-by-Step Instructions
First, heat a pot or Dutch oven with olive oil over medium-high heat. Sauté the chopped onion, garlic, and jalapeño until softened. Then, add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is cooked and easy to shred. Next, remove the chicken, shred it with two forks, and return it to the pot. Simmer for an additional 5 minutes. Finally, stir in cilantro and lime juice before serving.
For the tortilla strips, heat oil in a pan and fry cut tortilla strips until crispy. Drain on paper towels. Alternatively, you can toss strips with oil and bake at 350°F for 15 minutes.
Tips for the Best Chicken Tortilla Soup
For the best flavor, use low-sodium bone broth and adjust salt accordingly. If you want extra heat, consider adding more jalapeños. Also, using leftover chicken or rotisserie chicken can save you time. Canned corn and beans can help you whip this dish up even quicker. Remember, cut the avocado just before serving to keep it fresh!
Variations and Add-Ins
You can easily customize your chicken tortilla soup by using different types of beans or adding more vegetables. Feel free to experiment with additional spices to suit your taste. This soup is versatile, so make it yours!
How to Make Crispy Tortilla Strips
Pan-Frying vs. Baking
For crispy tortilla strips, you can either pan-fry or bake them. Pan-frying gives you a delicious crunch, while baking is a healthier option. Both methods will result in tasty strips perfect for garnishing your soup!
Storing and Reheating Leftover Chicken Tortilla Soup
Store leftover chicken tortilla soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to two months. Reheat on the stove or in the microwave when you’re ready to enjoy another bowl.
FAQs
What ingredients do I need for chicken tortilla soup?
You will need light olive oil, yellow onion, garlic, jalapeño peppers, chicken broth, crushed tomatoes, chicken breasts or rotisserie chicken, corn, black beans, chili powder, ground cumin, salt, cilantro, lime juice, corn tortillas, avocado, and lime.
How do I make chicken tortilla soup in a slow cooker?
To make chicken tortilla soup in a slow cooker, add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender. Shred chicken and stir in cilantro and lime juice before serving.
What toppings are best for chicken tortilla soup?
Great toppings include crispy tortilla strips, diced avocado, fresh cilantro, lime wedges, and shredded cheese. You can also add sour cream for creaminess.
Can I make chicken tortilla soup ahead of time?
Yes, chicken tortilla soup can be made ahead of time. Store in the refrigerator for a few days or freeze for later use.
What variations can I try for chicken tortilla soup?
You can use different types of beans, add more vegetables like bell peppers or zucchini, or try using different spices to change the flavor.
Related Recipes to try
Conclusion
This chicken tortilla soup is a wonderful, comforting meal perfect for any day of the week. For more ideas, follow us on Pinterest for delicious recipes and inspiration!
Delicious Chicken Tortilla Soup You’ll Love
Ingredients
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeño peppers, seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts (2 medium) or leftover rotisserie chicken
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 ½ tsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp salt, or to taste
- ⅓ cup cilantro, chopped, plus more for garnish
- 1 ½ Tbsp lime juice (from 1 lime), or to taste
- ¼ cup olive oil (for tortilla strips)
- 8 corn tortillas (6″ each)
- 1 large avocado, diced
- 1 lime, cut into wedges (for serving)
Instructions
- Heat a pot or Dutch oven with olive oil over medium-high heat. Sauté the chopped onion, garlic, and jalapeño until softened.
- Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is cooked and easy to shred.
- Remove the chicken, shred it with two forks, and return it to the pot. Simmer for an additional 5 minutes. Stir in cilantro and lime juice before serving.
- For tortilla strips, heat oil in a pan and fry cut tortilla strips until crispy. Drain on paper towels. Alternatively, toss strips with oil and bake at 350°F for 15 minutes.