The moment you take a whiff of this chicken tortilla soup, your senses will take a joyful leap. The aroma of simmering spices mingles with tender chicken and fresh vegetables, creating a warm hug in a bowl that’s simply irresistible. Imagine cozying up on a chilly evening with this vibrant dish that dances on your taste buds like it’s auditioning for a Broadway show.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen chicken for this recipe?
- What can I do to make it spicier?
- Can I use vegetable broth instead of chicken broth?
- 📖 Recipe Card
I still remember the first time I made this soul-soothing soup; it was during a family gathering where my aunt declared it “the best thing since sliced bread”—and let me tell you, she does not hand out compliments lightly! Whether it’s game day or just another Tuesday night, this dish promises an explosion of flavors that will keep you coming back for more.
Why You'll Love This Recipe
- This chicken tortilla soup is quick to prepare and bursting with flavor that sings from the first spoonful
- You can easily modify the ingredients based on personal tastes or pantry supplies
- The dish boasts an inviting color palette that brightens up any table setting
- It’s versatile enough to be served as a light meal or paired with your favorite sides for an epic feast
I once served this at a potluck, and my friends practically polished off the pot—talk about a compliment!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; they cook quickly and shred beautifully.
- Onion: Choose yellow onions for sweetness; they add depth to the flavor profile.
- Garlic: Fresh garlic cloves are essential; use about 4-5 cloves for that perfect aromatic kick.
- Bell Peppers: Use a mix of red and green peppers for color; they contribute both sweetness and crunch.
- Canned Diced Tomatoes: Opt for fire-roasted tomatoes if you want extra smoky goodness in your soup.
- Chicken Broth: Homemade is best, but store-bought works too—just go low-sodium if possible.
- Tortilla Strips: Store-bought or homemade, either way adds delightful crunch to your bowl.
- Cilantro: Fresh cilantro adds brightness; don’t skip it unless you’re one of those “cilantro tastes like soap” folks!
- Lime Juice: Freshly squeezed makes all the difference; it brightens up the flavors beautifully.
- Spices (Cumin & Chili Powder): Essential for that Mexican flair; adjust according to your spice tolerance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by dicing your onion and bell peppers while mincing the garlic. Gather all ingredients so you’re ready to roll.
Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté the onions until translucent—about 5 minutes—and fragrant garlic follows closely behind.
Add Chicken and Spices: Toss in your chicken breasts along with cumin and chili powder. Cook until the spices release their aromas—this should take about 2 minutes.
Pour in the Tomatoes and Broth : Add diced tomatoes and chicken broth to the pot. Bring everything to a simmer, allowing flavors to meld together beautifully over medium heat.
Simmer Until Cooked Through : Let it simmer for about 20 minutes or until your chicken is cooked through. You want it tender enough to shred effortlessly.
Shred Chicken and Finish Up : Remove cooked chicken from the pot and shred it using two forks before returning it back into the flavorful broth mix. Stir in lime juice and adjust seasoning as needed.
Serve hot in bowls topped with crunchy tortilla strips and fresh cilantro sprigs for that extra zing!
Now grab your spoon because it’s time to dig into this savory goodness! Enjoy every delightful bite of your homemade chicken tortilla soup!
You Must Know
- Chicken tortilla soup is a comforting dish that warms the soul
- The combination of spices and fresh ingredients creates a symphony of flavors, making it perfect for chilly evenings or cozy gatherings
- Don’t forget the toppings; they add texture and flavor!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add chicken to sear. Once golden, stir in broth and spices, letting everything simmer together to meld those magical flavors.
Add Your Touch
Feel free to swap canned beans for fresh ones or add corn for sweetness. You could even toss in some avocado or lime juice right before serving for an extra zing!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- Use rotisserie chicken for a quick, flavorful option that saves time
- Always taste before serving; adjust seasoning as needed
- Keep toppings like cheese and cilantro separate until ready to serve for freshness
I remember the first time I made chicken tortilla soup; my friends couldn’t stop raving about it! Their excitement turned dinner into a fun-filled evening full of laughter and second helpings.
FAQ
Can I use frozen chicken for this recipe?
Yes, but ensure it’s fully thawed before cooking for even results.
What can I do to make it spicier?
Add jalapeños or hot sauce during cooking for an extra kick!
Can I use vegetable broth instead of chicken broth?
Absolutely! It’s a great way to make this dish vegetarian-friendly.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken Tortilla Soup is a comforting, zesty dish that warms your soul with vibrant flavors and wholesome ingredients. Perfect for any occasion, it’s sure to be a crowd-pleaser!
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 yellow onion
- 4–5 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- Tortilla strips
- Fresh cilantro
- Juice of 1 lime
- Cumin and chili powder
Instructions
- Dice the onion and bell peppers; mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Add chicken breasts along with cumin and chili powder; cook for about 2 minutes until fragrant.
- Pour in diced tomatoes and chicken broth, bringing the mixture to a simmer.
- Simmer for about 20 minutes until chicken is cooked through. Remove the chicken, shred it with two forks, then return it to the soup.
- Stir in lime juice and adjust seasoning as needed. Serve hot topped with tortilla strips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
