Introduction to Easy Chicken Tortilla Soup
As a busy mom, I know how precious time can be, especially in the kitchen. That’s why I’m excited to share my Easy Chicken Tortilla Soup recipe with you! This comforting soup isn’t just simple; it’s packed with flavor, making it an ideal quick solution for a hectic day. Imagine a bowl of warm, hearty goodness, brimming with spices and topped with crispy tortilla strips. Even better, it’s a surefire way to impress your loved ones. Trust me, they won’t be able to resist coming back for seconds!
Why You’ll Love This Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is a joy to prepare. It comes together in just 45 minutes, making it perfect for those busy weeknights. The combination of tender chicken, vibrant spices, and the comforting warmth of broth will have your family eagerly gathering at the table. Plus, you can customize it with toppings for a fun twist, catering to everyone’s tastes. It’s not just a meal; it’s a family experience!
Ingredients for Easy Chicken Tortilla Soup
Gathering your ingredients is the first step toward making this delightful soup! Here’s what you’ll need:
- Corn tortillas: These form crispy strips that add wonderful texture and crunch.
- Olive oil: Essential for both the tortilla strips and sautéing veggies; it brings out their flavors.
- Kosher salt: Perfect for enhancing all the delicious flavors in your soup.
- Jalapenos: For that kick! You can adjust the heat by adding or reducing them based on your family’s preferences.
- Yellow onion: A staple in many dishes; it adds sweetness and depth to the soup.
- Green bell pepper: This colorful veggie adds crunch and a fresh flavor to every bite.
- Minced garlic: Adds a savory aroma that’s hard to resist!
- Chicken broth: The base of your soup; choose low-sodium for a healthier option.
- Crushed tomatoes: They create a rich, tangy broth that ties all the flavors together.
- Black beans: These add protein and fiber, making your soup hearty and filling.
- Cooked chicken breast: Shredded or chunked, it’s the star of your soup and gives it that comforting feel.
- Chili powder: A secret weapon for flavor! It gives the soup a delightful warmth.
- Lime juice: A splash of acid that brightens and balances everything beautifully.
- Ground cumin: Adds a distinct earthiness—the perfect background note!
- Ground black pepper: For seasoning and a little heat.
- Smoked paprika: Imparts a subtle smokiness that pairs well with the chicken and beans.
- Cayenne pepper: Just a pinch adds heat; you can adjust it to your liking!
- Fresh cilantro: This gives your soup a fresh finish. If you’re not a fan, feel free to leave it out!
For exact quantities, check the end of the article where you can find them available for printing. Enjoy gathering these ingredients and getting ready for a flavorful adventure!
How to Make Easy Chicken Tortilla Soup
Cooking up this Easy Chicken Tortilla Soup is a breeze! Let’s dive into the steps that will lead you to a pot of deliciousness. Get your apron on and let’s create something wonderful!
Preheat and Prepare Tortilla Strips
First things first, preheat your oven to 375°F. This sets the stage for those crispy tortilla strips that will crown your soup.
Next, grab your corn tortillas. Slice them into thin strips, about ¼ inch wide. They will turn into delightful crunchy pieces as they bake! Toss the strips in olive oil and sprinkle with kosher salt. Ensure they’re evenly coated.
Arrange the strips on a baking tray lined with foil. Spread them out in a single layer. Bake for about 15 to 18 minutes, flipping them halfway. Keep an eye on them—they should be golden and crispy when done!
Sauté Vegetables
While the strips are baking, let’s get started on the veggies! Heat a splash of olive oil in a large Dutch oven over medium-high heat.
Once hot, add the diced onion, green bell pepper, and jalapenos. Sauté these vibrant veggies for about 5 minutes. You want them to soften and release their lovely aroma.
Add minced garlic and cook for an additional minute, stirring frequently. This is where your kitchen will start to smell heavenly!
Combine Ingredients
Now, it’s time to unite all the flavors! Pour in your chicken broth and crushed tomatoes. Stir in the rinsed black beans and the chunks of cooked chicken.
Add the chili powder, lime juice, ground cumin, salt, black pepper, smoked paprika, and cayenne pepper. Give it a good stir! Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 to 7 minutes. This allows all the flavors to meld together beautifully.
Final Touches
As a finishing touch, stir in the minced cilantro for a burst of freshness. Let it boil for one more minute before removing the pot from the heat.
Dish up your soup into warm bowls and top each serving with those crispy tortilla strips. Don’t forget to add any extra toppings you love, like shredded cheese or a dollop of sour cream. Enjoy every spoonful of this comforting dish!
Tips for Success
- Make those tortilla strips crispy by ensuring they are evenly coated in oil.
- Adjust the spices to suit your family’s taste—add more cayenne for heat or skip the jalapenos.
- Don’t rush the sautéing process; it brings out the best flavors in the vegetables.
- Let the soup sit for a few minutes before serving; it enhances the flavors.
- This soup can easily be made in advance and reheated for a quick meal!
Equipment Needed
- Large Dutch oven: A good pot for simmering soups. A heavy-bottomed pot will do if you don’t have one.
- Baking tray: For crisping the tortilla strips. You can use any oven-safe tray!
- Knife and cutting board: Essential for chopping veggies.
- Spoon: A sturdy wooden spoon is great for stirring everything together.
Variations
- Vegetarian Option: Replace chicken with extra black beans or add a variety of beans, like kidney or pinto beans.
- Spicy Kick: For those who love heat, add chopped serrano peppers or a splash of hot sauce to the soup.
- Low-Carb Version: Use zucchini or cauliflower rice instead of corn tortillas for a low-carb alternative.
- Mexican Street Corn Twist: Add fresh corn kernels and cotija cheese for a sweet and savory flavor.
- Herb Infusion: Experiment with other herbs like oregano or thyme to add new dimensions to the soup.
Serving Suggestions
- Fresh avocado: Slice it up and serve alongside for a creamy touch.
- Crispy tortilla chips: Serve as an extra crunch for dipping!
- Pair with a light salad: A crisp green salad complements the soup beautifully.
- Refreshing drink: Consider a zesty limeade or an ice-cold cerveza to brighten the meal.
- Presentation tip: Garnish with lime wedges and a sprinkle of cilantro for a fresh look!
FAQs about Easy Chicken Tortilla Soup
Wondering how to make the most of this Easy Chicken Tortilla Soup? Here are some frequently asked questions that can help you along the way!
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred it and toss it in with the other ingredients. You’ll have a delicious soup in no time!
How can I make this soup spicier?
If you’re a fan of heat, add more jalapenos or a dash of hot sauce. You can also increase the cayenne pepper for an extra kick!
Can I make Easy Chicken Tortilla Soup in advance?
Yes! This soup actually tastes even better the next day. Just store it in the fridge for up to three days. When you’re ready, simply reheat and enjoy.
What other toppings can I add to the soup?
Sky’s the limit! Sour cream, shredded cheese, diced avocados, or chopped green onions all make wonderful additions. Get creative!
Is this soup gluten-free?
Yes, this Easy Chicken Tortilla Soup is naturally gluten-free. Just ensure you use corn tortillas, as those are gluten-free. Enjoy without worry!
Final Thoughts
Cooking this Easy Chicken Tortilla Soup isn’t just about putting a meal on the table; it’s about creating memories with your loved ones. Each spoonful is filled with warmth, flavor, and a touch of spice—perfect for cozy family nights or busy weeknights when comfort is needed the most. Watching my family’s faces light up as they savor every bite is why I love cooking. This soup blends simplicity with joy, making it a treasured recipe in my home. I hope it brings the same happiness and warmth to yours!
Print
Easy Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful twist on a classic soup, this Easy Chicken Tortilla Soup is hearty and satisfying with a blend of spices and toppings.
Ingredients
- 8 small corn tortillas, sliced into 6 mm wide strips
- 15 ml olive oil (for tortilla strips)
- 5 g kosher salt (for tortilla strips)
- 30 ml olive oil (for soup base)
- 2 jalapenos, finely diced
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 10 g minced garlic
- 950 ml chicken broth
- 800 g crushed tomatoes
- 2 cans (425 g each) black beans, drained and rinsed
- 300 g cooked chicken breast, cut into chunks
- 8 g chili powder
- 15 ml lime juice
- 4 g ground cumin
- 10 g salt
- 2 g ground black pepper
- 2 g smoked paprika
- 0.5 g cayenne pepper
- 10 g fresh cilantro, finely minced
Instructions
- Preheat the oven to 190°C and line a baking tray with foil. Toss corn tortilla strips with olive oil and arrange evenly on the tray. Sprinkle with kosher salt. Bake for 15 to 18 minutes until golden and crisp, stirring once halfway through.
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, bell pepper, and jalapenos, sauté for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add chicken broth, crushed tomatoes, black beans, cooked chicken, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Bring to a boil. Simmer over medium-high heat for 5 to 7 minutes.
- Stir in finely minced cilantro. Boil for 1 minute then remove the pot from heat.
- Ladle the soup into bowls. Top each serving with crispy tortilla strips and desired toppings such as shredded cheese, sour cream, or guacamole.
Notes
- For a spicier soup, adjust the number of jalapenos or add extra cayenne pepper.
- Feel free to customize toppings to your liking.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 40 mg
