Chicken Tortilla Soup: A Flavorful Recipe for a Cozy Meal

Chicken Tortilla Soup is a delightful dish that warms the soul and tantalizes the taste buds. This vibrant soup, brimming with tender chicken, fresh vegetables, and crispy tortilla strips, has its roots in Mexican cuisine, where it has been cherished for generations. The combination of flavors and textures in Chicken Tortilla Soup is simply irresistible; the savory broth, the crunch of the tortillas, and the freshness of the toppings create a symphony of taste that keeps people coming back for more.

What I love most about Chicken Tortilla Soup is its versatility and convenience. It’s a one-pot wonder that can be whipped up in no time, making it perfect for busy weeknights or cozy gatherings with friends and family. Whether you’re looking for a comforting meal on a chilly evening or a flavorful dish to impress your guests, Chicken Tortilla Soup is sure to become a favorite in your kitchen. Join me as we explore this delicious recipe that celebrates the rich flavors of Mexico!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for garnish)
• Crushed tortilla chips (for serving)
• Shredded cheese (optional, for serving)

Preparing the Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic, diced bell pepper, carrots, and celery to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables with the spices and cook for an additional minute to release their flavors.

Building the Soup

4. Pour in the can of diced tomatoes along with their juices. Stir to combine everything in the pot.
5. Next, add the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
6. After simmering, add the black beans and corn to the pot. Stir to combine and let it simmer for another 5 minutes.
7. Now, it’s time to add the shredded chicken. If you’re using rotisserie chicken, just shred it with your hands or a fork. Stir it into the soup and let it heat through for about 5 minutes.

Final Touches

8. Once everything is heated through, season the soup with salt and pepper to taste. Don’t be shy; this is where you can adjust the flavors to your liking!
9. Just before serving, squeeze the juice of one lime into the soup. This adds a refreshing brightness that really elevates the dish.

Serving the Soup

10. To serve, ladle the soup into bowls. Top each bowl with a generous handful of crushed tortilla chips for that delightful crunch.
11. Garnish with diced avocado and chopped fresh cilantro. If you like, sprinkle some shredded cheese on top for an extra layer of flavor.
12. For an added kick, you can also serve with lime wedges on the side for those who want a little extra zing.

Storing Leftovers

13. If you have any leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
14. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much.
15. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.

Tips for Customization

16. If you want to make this soup vegetarian, you can easily substitute the chicken with extra beans or lentils and use vegetable broth instead of chicken broth.
17. For a spic

    Conclusion:

    In summary, this Chicken Tortilla Soup is an absolute must-try for anyone looking to warm their hearts and satisfy their taste buds. The combination of tender chicken, vibrant vegetables, and a rich, flavorful broth creates a comforting dish that is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. Plus, the crispy tortilla strips add that delightful crunch that elevates the entire experience. For serving suggestions, I love to top my soup with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime for that extra zing. You can also customize it by adding black beans for extra protein, corn for sweetness, or even avocado for creaminess. The beauty of this Chicken Tortilla Soup is that it can be tailored to your preferences, making it a versatile dish that everyone will enjoy. I encourage you to give this recipe a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how your Chicken Tortilla Soup turns out and what unique twists you add. Happy cooking! Print
    

    Chicken Tortilla Soup: A Flavorful Recipe for a Cozy Meal

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    • Author: Dottie
    • Total Time: 45 minutes
    • Yield: 6 servings 1x

    Print Recipe

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    Description

    This Chicken and Black Bean Soup is a nourishing and flavorful dish featuring tender chicken, black beans, and a medley of vegetables simmered in a savory broth. Ideal for cozy dinners or meal prep, it’s easy to make and packed with nutrients, topped with crunchy tortilla chips, avocado, and fresh cilantro for added texture and taste.

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    Ingredients

    Scale 1x2x3x

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 bell pepper, diced (red or green)
    • 2 medium carrots, diced
    • 2 stalks celery, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1 can (14.5 oz) diced tomatoes, with juices
    • 4 cups chicken broth
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup corn (frozen or canned)
    • 2 cups cooked chicken, shredded (rotisserie chicken works great)
    • Salt and pepper, to taste
    • Juice of 1 lime
    • Fresh cilantro, chopped (for garnish)
    • Avocado, diced (for garnish)
    • Crushed tortilla chips (for serving)
    • Shredded cheese (optional, for serving)

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    Instructions

    1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
    2. Add the minced garlic, diced bell pepper, carrots, and celery to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
    3. Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables with the spices and cook for an additional minute to release their flavors.
    4. Pour in the can of diced tomatoes along with their juices. Stir to combine everything in the pot.
    5. Next, add the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld beautifully.
    6. After simmering, add the black beans and corn to the pot. Stir to combine and let it simmer for another 5 minutes.
    7. Add the shredded chicken. If you’re using rotisserie chicken, just shred it with your hands or a fork. Stir it into the soup and let it heat through for about 5 minutes.
    8. Once everything is heated through, season the soup with salt and pepper to taste. Adjust the flavors to your liking!
    9. Just before serving, squeeze the juice of one lime into the soup for a refreshing brightness.
    10. Ladle the soup into bowls. Top each bowl with a generous handful of crushed tortilla chips for that delightful crunch.
    11. Garnish with diced avocado and chopped fresh cilantro. If you like, sprinkle some shredded cheese on top for an extra layer of flavor.
    12. For an added kick, serve with lime wedges on the side for those who want a little extra zing.

    Notes

    • If you have any leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
    • To reheat, warm it on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much.
    • You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes