This chicken tortilla soup is the perfect blend of bold flavors and comforting warmth. With tender chicken, spicy tomatoes, and crispy tortilla strips, it’s a meal that brings everyone together.
Customization for Every Taste
One of the great aspects of chicken tortilla soup is its versatility. You can easily adjust the spice level to cater to different preferences.
Add more chili powder for a fiery kick, or keep it mild for a family-friendly version.
Variations can include adding other vegetables such as bell peppers or zucchini. This flexibility makes this soup a go-to recipe for both casual dinners and special gatherings.
Perfect for Meal Prep
Preparing chicken tortilla soup in advance is a smart choice for busy weeknights. The flavors meld beautifully as they sit, allowing for a more robust taste when reheated.
Simply store in airtight containers in the fridge or freezer, and you’ll have a delicious meal ready to go. Just top with fresh tortilla strips and garnishes right before serving to give it a freshly made feel.
Serving Suggestions
For a refreshing twist, serve with a simple side salad, dressed lightly with lime vinaigrette.
Another good option is warm, crusty bread or cornbread, perfect for dipping into the flavorful broth.
Chicken Tortilla Soup Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- Tortilla strips for serving
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
- Add Tomatoes and Spices: Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Simmer: Return the chicken to the pot, reduce heat to low, and let it simmer for 20 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup along with corn and black beans. Stir to combine and heat through.
- Serve: Ladle the soup into bowls, top with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 40g