It should entice the reader and set the tone for the dish. This chicken tortilla soup is a delightful blend of spices, tender chicken, and fresh vegetables, topped with crispy tortilla strips. Perfect for a cozy night in or to impress guests, this easy-to-make dish will warm your heart and fill your stomach. Let’s dive into this delicious recipe!
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 avocado, sliced (for garnish)
- Fresh cilantro (for garnish)
- 1 cup tortilla strips (for garnish)
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 320, Protein: 25g, Carbohydrates: 40g, Fat: 10g, Fiber: 8g. This nutritional value is based on a serving size suitable for one person.
Step-by-Step Cooking Process
- In a large pot, heat a little olive oil over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add shredded chicken, black beans, corn, diced tomatoes, and chicken broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Adjust seasoning to taste as needed.
- While the soup simmers, prepare tortilla strips by frying or baking until crispy.
- Once the soup is ready, ladle into bowls.
- Top each bowl with crispy tortilla strips, avocado slices, and fresh cilantro before serving.
Alternative Ingredients
If you want to customize your chicken tortilla soup, consider using turkey instead of chicken or adding bell peppers for extra color and flavor. You can also swap black beans for pinto beans or use vegetable broth for a vegetarian version.
Serving and Pairings
This chicken tortilla soup pairs wonderfully with a side of cornbread or tortilla chips. For drinks, serve with a refreshing iced tea or a light beer to complement the flavors.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 3 months. Just remember to skip adding the tortilla strips until serving.
Cooking Mistakes
- Overcooking the chicken can make it dry.
- Not seasoning enough may lead to bland flavors.
- Using too much broth can dilute the soup.
- Skipping the simmering step can affect flavor development.
- Not adjusting spices to personal taste can result in disappointment.
- Using stale tortilla strips can ruin the texture.
- Forgetting to garnish can make the dish less appealing.
Helpful Tips
- Use rotisserie chicken for quicker prep.
- Adjust the spice level by adding jalapeños.
- Garnish with lime juice for a zesty kick.
- Experiment with different beans for variety.
- Make it a meal by adding rice or quinoa.
FAQs
Can I make chicken tortilla soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Simply combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this recipe gluten-free?
Yes, this chicken tortilla soup can be gluten-free if you ensure that the tortillas used are gluten-free. Additionally, check the broth and canned items for gluten content.
How can I make this soup spicier?
To spice up the soup, add diced jalapeños or a dash of hot sauce. You can also increase the amount of chili powder used.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it is fully cooked before shredding and adding to the soup. You may need to adjust cooking times accordingly.
What toppings are best for chicken tortilla soup?
Popular toppings include avocado slices, shredded cheese, sour cream, fresh cilantro, and additional tortilla strips for crunch.
Conclusion
This chicken tortilla soup recipe is a fantastic way to enjoy a comforting, flavorful dish. With its rich broth, tender chicken, and delightful toppings, it’s perfect for any occasion. Try it out and enjoy a taste of home-cooked goodness!
Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 avocado sliced (for garnish)
- Fresh cilantro for garnish
- 1 cup tortilla strips for garnish
Instructions
- In a large pot, heat a little olive oil over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add shredded chicken, black beans, corn, diced tomatoes, and chicken broth.
- Season with chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Adjust seasoning to taste as needed.
- While the soup simmers, prepare tortilla strips by frying or baking until crispy.
- Once the soup is ready, ladle into bowls.
- Top each bowl with crispy tortilla strips, avocado slices, and fresh cilantro before serving.
Nutrition
