Introduction
Chicken Tortilla Soup is a dish that never fails to warm my heart and belly. It’s a perfect blend of comfort and flavor, with the tender chicken, soft tortillas, and rich broth all coming together to create a truly satisfying meal. Whether you’re looking for a quick and easy dinner or a delicious way to use up leftover chicken, this Chicken Tortilla Soup recipe is sure to become a new favorite.
The smell of cumin and chili powder wafting from the pot is sure to tantalize your taste buds, and the first sip of the warm, spicy broth is like a big hug in a bowl. The tortilla strips add a nice crunch and texture to the soup, making it a delight to eat.
So, if you’re ready to cozy up with a delicious and comforting bowl of Chicken Tortilla Soup, keep reading for the full recipe and all the tips and tricks you need to make it a success.
Why You’ll Love This Recipe
This Chicken Tortilla Soup recipe is a winner for so many reasons. Not only is it incredibly easy to make, but it’s also packed with nutritious ingredients like chicken, vegetables, and whole grains. The high protein content of the chicken makes it a great option for a healthy and filling meal.
One of the unique aspects of this recipe is the use of corn tortillas, which add a rich, slightly sweet flavor to the soup. You can also customize the recipe to suit your tastes and dietary needs, making it a great option for a variety of eaters.
Whether you’re a busy weeknight cook or a weekend meal prep master, this Chicken Tortilla Soup recipe is sure to become a staple in your kitchen. If you’re looking for more delicious and easy-to-make soup recipes, be sure to check out our One Pot Chili Con Carne or Roasted Tomato Basil Soup recipes.
Ingredients
- 1 lb boneless, skinless chicken breast
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 6-8 corn tortillas, cut into thin strips
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: avocado, sour cream, shredded cheese, cilantro for toppings
Ingredient Notes & Substitutions
If you prefer a slightly different flavor, you can try using chicken thighs instead of breast. You can also use vegetable broth instead of chicken broth for a vegetarian option.
For a spicy kick, you can add more cayenne pepper or use hot sauce to taste. If you’re looking for a lower-sodium option, you can use low-sodium chicken broth and reduce the amount of salt added to the recipe.
Feel free to get creative with the toppings and add your favorite ingredients, such as diced onions, shredded cheese, or sour cream.
Equipment Needed
To make this Chicken Tortilla Soup recipe, you’ll need a large pot, a cutting board, and some measuring cups and spoons. You’ll also need a oven to preheat to 400°F (200°C).
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken with salt and pepper.
- Sauté the chicken in a large pot over medium-high heat until browned on all sides, about 5-7 minutes.
- Add the tortillas to the pot and cook for 2-3 minutes, until they start to soften.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low and simmer for 10-15 minutes, until the chicken is cooked through and the tortillas are fully softened.
- Shred the chicken into bite-sized pieces and return it to the pot.
- Stir in any desired additional ingredients, such as diced onions or shredded cheese.
- Serve the soup hot, garnished with additional tortilla strips or shredded cheese if desired.
- Garnish with fresh cilantro, if desired, and serve immediately.
Visual Guide & Tips
As you cook the chicken, you’ll notice it start to brown and crisp up on the outside. This is a great sign that it’s cooking evenly and will be tender and juicy when finished.
When adding the tortillas to the pot, be sure to stir them in gently to prevent them from tearing or breaking apart. You can also use a little bit of olive oil to help them cook and soften more easily.
As the soup simmers, you’ll start to notice the flavors melding together and the broth thickening slightly. This is a great time to add any additional ingredients, such as diced onions or shredded cheese, to enhance the flavor and texture of the soup.
Pro Tips & Tricks
To enhance the flavor of the soup, try adding a little bit of cumin or chili powder to the pot during the last few minutes of cooking. You can also use fresh cilantro as a garnish to add a bright, fresh flavor to the dish.
To achieve the desired consistency, be sure to simmer the soup for at least 10-15 minutes to allow the tortillas to fully soften and the broth to thicken. You can also use a little bit of cornstarch or flour to thicken the soup if needed.
For a creative serving suggestion, try topping the soup with diced onions, shredded cheese, or a dollop of sour cream. You can also serve the soup with a side of tortilla chips or crusty bread for a fun and satisfying meal. If you’re looking for more ideas, check out our French Onion Soup recipe for inspiration.
Serving Suggestions/Storage/Variations
Some great serving ideas for this Chicken Tortilla Soup include topping it with avocado, sour cream, or shredded cheese. You can also serve it with a side of tortilla chips or crusty bread for a fun and satisfying meal.
For storage, you can refrigerate the soup for up to 3-5 days or freeze it for up to 2-3 months. Simply reheat the soup in the microwave or on the stovetop when you’re ready to eat it.
Some variations you can try include adding diced bell peppers or zucchini to the pot for added flavor and nutrition. You can also use vegetable broth instead of chicken broth for a vegetarian option.
Nutritional Information (Approximate)
Per serving, this Chicken Tortilla Soup recipe contains approximately 390 calories, 42g of protein, 24g of carbs, and 12g of fat. It’s a nutritious and filling meal that’s perfect for a weeknight dinner or a weekend meal prep.
The high protein content of the chicken makes it a great option for a healthy and filling meal. The whole grains from the tortillas add fiber and nutrition to the dish, while the vegetables provide a boost of vitamins and minerals.
Frequently Asked Questions (FAQ)
Q: Can I make this recipe vegetarian?
A: Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth and adding diced vegetables such as bell peppers or zucchini to the pot.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2-3 months. Simply reheat it in the microwave or on the stovetop when you’re ready to eat it.
Q: Can I use low-sodium chicken broth to reduce the sodium content of the soup?
A: Yes, you can use low-sodium chicken broth to reduce the sodium content of the soup. Simply omit or reduce the amount of salt added to the recipe to taste.
Q: Can I add other ingredients to the soup for added flavor and nutrition?
A: Yes, you can add diced onions, shredded cheese, or sour cream to the soup for added flavor and nutrition. You can also try adding diced bell peppers or zucchini to the pot for added flavor and nutrition.
Q: Can I serve this soup with a side of tortilla chips or crusty bread?
A: Yes, you can serve this soup with a side of tortilla chips or crusty bread for a fun and satisfying meal.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the tortillas in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours.
Conclusion
This Chicken Tortilla Soup recipe is a delicious and comforting meal that’s perfect for a weeknight dinner or a weekend meal prep. With its high protein content, whole grains, and vegetables, it’s a nutritious and filling meal that’s sure to become a new favorite.
So, if you’re ready to cozy up with a delicious and comforting bowl of Chicken Tortilla Soup, be sure to give this recipe a try. And don’t forget to tag me on Instagram @EvasRecipes or pin it on Pinterest if you make it!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes!
Chicken Tortilla Soup
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Season the chicken with salt and pepper.
- Sauté the chicken in a large pot over medium-high heat until browned on all sides, about 5-7 minutes.
- Add the tortillas to the pot and cook for 2-3 minutes, until they start to soften.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low and simmer for 10-15 minutes, until the chicken is cooked through and the tortillas are fully softened.
- Shred the chicken into bite-sized pieces and return it to the pot.
- Stir in any desired additional ingredients, such as diced onions or shredded cheese.
- Serve the soup hot, garnished with additional tortilla strips or shredded cheese if desired.
- Garnish with fresh cilantro, if desired, and serve immediately.