Chicken Tortilla Soup: A Comforting Bowl of Flavor
Chicken Tortilla Soup is a dish that evokes nostalgia and warmth. Imagine a steaming bowl of savory broth filled with tender chunks of chicken, vibrant veggies, and crunchy tortilla strips that dance in harmony with zesty cilantro and creamy avocado. This soul-soothing recipe is not only quick to whip up, making it ideal for busy weeknights, but it also serves as a delightful family favorite that even the pickiest eaters adore. Whether you’re curled up on the couch or hosting a cozy gathering, this chicken tortilla soup promises to satisfy your cravings and warm your heart.
What’s Your Go-To Cozy Night In?
Is there anything more comforting than a bowl of homemade soup on a chilly evening? Picture yourself snuggled under a soft blanket, with the scents of spices wafting through your home, mingling with the sounds of laughter around the dinner table. How many times have you found yourself reaching for that ultimate indulgent favorite, but with a warm twist?
Why You’ll Love This Recipe
Easy Prep: This chicken tortilla soup requires minimal effort, allowing you to spend more time enjoying the company around you.
Healthy: Packed with nutrients from chicken, vegetables, and spices, it’s both comforting and nourishing.
Crowd-Pleaser: Your friends and family will rave about this recipe. It’s perfect for gatherings or simple family dinners.
Minimal Ingredients: With only a handful of everyday ingredients, it’s easy to throw together, even on a busy day.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 4 garlic cloves, finely chopped
- 3 cups shredded cooked boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 (28-oz.) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 1/2 cups fresh or frozen corn
- Juice of 1 lime
- 1 bay leaf
- Vegetable oil, for frying
- 4 small corn tortillas, sliced into thin strips
- Finely chopped avocado, for serving
- Shredded cheddar, for serving
- Finely chopped fresh cilantro, for serving
Each ingredient adds a distinctly beautiful note to the complexity of flavors, enticing you to savor every spoonful.
Timing
This chicken tortilla soup is your friend in both fast-paced moments and leisurely evenings. You can have this indulgent dish ready in under 30 minutes, making it an excellent option for quick weeknight meals. But if you have time to linger, allow it to simmer for longer; the depth of flavor will develop into a luxurious, fragrant soup that’s worth every second.
Step-by-Step
- In a large pot over medium heat, heat the olive oil until shimmering.
- Add the finely chopped onion and cook, stirring continuously, until softened and translucent, about 8 minutes.
- Incorporate the jalapeño and garlic, cooking for about a minute until their heavenly aromas start to fill the air.
- Stir in the shredded chicken and season with kosher salt and freshly ground black pepper.
- Sprinkle in the chili powder, dried oregano, and ground cumin, mixing well to coat the chicken with the spices.
- Pour in the diced fire-roasted tomatoes and low-sodium chicken broth. Mix until fully combined.
- Stir in the corn, fresh lime juice, and bay leaf, then bring the pot to a gentle boil.
- Reduce the heat to medium-low and let it simmer for about 15 minutes until slightly reduced, stirring occasionally.
- For the crispy tortilla strips, heat vegetable oil in a skillet over medium-high heat.
- Fry the tortilla strips in batches for about 2-3 minutes until golden and crispy. Transfer to paper towels and season with salt.
- Once the soup is ready, discard the bay leaf, pour the soup into bowls, and top liberally with crispy tortilla strips, creamy avocado, shredded cheddar, and a sprinkle of fresh cilantro.
With each step, the enticing aroma will envelop you, inviting you to dive into a bowl of pure bliss.
Nutritional Information
A single serving of chicken tortilla soup packs around 370 calories, offering a delightful balance of proteins, carbohydrates, and healthy fats, especially when topped with fresh avocado. Feel free to indulge; the nutrients and heartiness make it a wholesome choice for any meal!
Healthier Alternatives
For those looking to make it even healthier, consider the following swaps:
- Use grilled or baked chicken for added flavor without the extra fat.
- Swap regular cheese with low-fat cheddar or omit it entirely for a dairy-free option.
- Try using vegetable broth instead of chicken broth for a vegetarian-friendly delight.
Each swap helps maintain the essence of the soup while accommodating various dietary needs.
Serving Suggestions
This chicken tortilla soup is perfect for a casual family weeknight dinner or an introducing dish for festive gatherings. Pair it with warm corn bread or a fresh green salad for a wholesome meal. If you’re feeling adventurous, why not place your favorite ice cream on the dessert table? After indulging in that savory broth, the sweet note of ice cream creates a perfect sweet and savory evening.
Common Mistakes
Even the experienced cooks can make missteps! Here are a few common pitfalls to avoid:
- Overcooking the chicken: This can lead to a dry texture; gently simmer for perfect tenderness.
- Not adjusting seasonings: Taste as you go! Everyone’s palate is different; adjust accordingly.
- Messy frying: Avoid spattering oil by ensuring the temperature is just right before adding tortilla strips.
With mindful attention, you can easily dodge these mishaps.
Storing Tips
Made too much? Don’t worry! This chicken tortilla soup freezes beautifully. Portion it into airtight containers and freeze for up to 3 months. To reheat, simply defrost overnight in the refrigerator, or place in a pot over low heat until warmed through. For an added kick, you can always toss in freshly chopped cilantro at serving!
Tempted to Make It ASAP?
What are you waiting for? This chicken tortilla soup is not just a meal; it’s an experience. Overflowing with rich flavors, comforting textures, and a whiff of nostalgia, you’ll find yourself making this family favorite again and again. Grab your ingredients, fire up the stove, and get ready to enjoy a steaming bowl of happiness!
FAQs
Can I use rotisserie chicken?
- Absolutely! It’s a great time-saver that adds delicious flavor.
How can I make this vegetarian?
- Swap the chicken for black beans or chickpeas and use vegetable broth.
Can I store leftover soup?
- Yes, freeze it in airtight containers for up to 3 months.
What if I don’t have fire-roasted tomatoes?
- Regular diced tomatoes will work, though the flavor may vary slightly.
How do I make it spicier?
- Add more jalapeños or a pinch of cayenne pepper to kick it up a notch!
Embrace the warmth, dive into that bowl, and let the flavors transport you. Your next family meal is calling!
Print
Chicken Tortilla Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting bowl of flavorful chicken tortilla soup filled with tender chicken, vibrant veggies, and crunchy tortilla strips.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 4 garlic cloves, finely chopped
- 3 cups shredded cooked boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 (28-oz.) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 1/2 cups fresh or frozen corn
- Juice of 1 lime
- 1 bay leaf
- Vegetable oil, for frying
- 4 small corn tortillas, sliced into thin strips
- Finely chopped avocado, for serving
- Shredded cheddar, for serving
- Finely chopped fresh cilantro, for serving
Instructions
- In a large pot over medium heat, heat the olive oil until shimmering.
- Add the finely chopped onion and cook, stirring continuously, until softened and translucent, about 8 minutes.
- Incorporate the jalapeño and garlic, cooking for about a minute until their aromas start to fill the air.
- Stir in the shredded chicken and season with kosher salt and freshly ground black pepper.
- Sprinkle in the chili powder, dried oregano, and ground cumin, mixing well to coat the chicken with the spices.
- Pour in the diced fire-roasted tomatoes and low-sodium chicken broth. Mix until fully combined.
- Stir in the corn, fresh lime juice, and bay leaf, then bring the pot to a gentle boil.
- Reduce the heat to medium-low and let it simmer for about 15 minutes until slightly reduced, stirring occasionally.
- For the crispy tortilla strips, heat vegetable oil in a skillet over medium-high heat.
- Fry the tortilla strips in batches for about 2-3 minutes until golden and crispy. Transfer to paper towels and season with salt.
- Once the soup is ready, discard the bay leaf, pour the soup into bowls, and top with crispy tortilla strips, creamy avocado, shredded cheddar, and a sprinkle of fresh cilantro.
Notes
This soup can be frozen in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
