DisclaimerTerms Of UseGDPR PolicyCookie Policy

yumymoments

Savory Chicken Tortilla Soup Recipe You’ll Love

by
To make this soup, you need some basic items. Here is what you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1 jalapeño, finely diced (seeds removed for a milder flavor) - 1 red bell pepper, diced - 6 cups low-sodium chicken broth - 2 cups cooked shredded chicken (rotisserie chicken recommended) - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - Juice of 1 medium lime - 1/4 cup fresh cilantro, roughly chopped The spices give the soup its great flavor. Make sure to have these on hand: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste Add toppings for extra flavor and fun: - Tortilla chips, for serving - 1 avocado, diced, for garnish - Sour cream, for serving (optional) - Grated cheese (like cheddar or queso fresco), for garnish (optional) These ingredients create a rich, flavorful base for your Chicken Tortilla Soup. Using fresh and quality items will enhance the taste. Feel free to add your twist with different spices or toppings! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté it for about 5 minutes. The onion should turn soft and clear. Next, add the minced garlic, diced jalapeño, and red bell pepper. Keep stirring for another 3 to 4 minutes. This makes the peppers tender and brings out their flavor. Now, it's time to add some flavor. Sprinkle ground cumin, smoked paprika, and chili powder over the sautéed veggies. Stir everything well. Cook this mix for 1 to 2 minutes. You’ll notice a lovely smell as the spices release their aroma. Then, pour in 6 cups of chicken broth. Add 2 cups of cooked shredded chicken, the can of diced tomatoes, and the black beans. Mix everything until it's well combined. Raise the heat slightly to bring the soup to a gentle boil. After that, reduce the heat to low. Let the soup simmer uncovered for about 20 minutes. Stir it occasionally. This helps all the flavors blend nicely. After 20 minutes, stir in 1 cup of corn and the juice of 1 lime. Taste the soup and add salt and pepper as needed. Let it simmer for another 5 minutes to heat through. Finally, ladle the hot soup into bowls. Top each bowl with diced avocado, chopped cilantro, and a dollop of sour cream, if you like. Serve with tortilla chips for a tasty crunch! To make your chicken tortilla soup burst with flavor, start with fresh ingredients. Use ripe tomatoes and fresh herbs. Sautéing your onions and garlic first builds a strong flavor base. Add spices early to let them bloom. This makes the soup rich and aromatic. Don’t rush this step; let the veggies soften and the spices toast. For the best texture, balance is key. You want tender chicken, soft beans, and crunchy toppings. Use rotisserie chicken for ease and flavor. When you add corn, choose fresh or frozen. This helps keep a nice bite. If you prefer a thicker soup, mash some beans before adding them. This adds creaminess without losing the soup's character. To save time, prep your ingredients ahead. Chop onions, peppers, and garlic in advance. Store them in the fridge. Using a rotisserie chicken cuts your cooking time. You can also use canned beans to skip the soaking process. If you’re short on time, let your soup simmer for a shorter period. Even a quick 10-minute simmer will develop some great flavor. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavors of your soup and provide a more vibrant taste. Adjust Spice Levels: For a spicier soup, leave some jalapeño seeds in or add a pinch of cayenne pepper. Conversely, omit the jalapeño for a milder version. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a heartier meal that will keep you satisfied longer. Store Properly: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop for best results. {{image_4}} You can make this soup in a slow cooker. First, sauté the onion, garlic, jalapeño, and red bell pepper in a pan. Add all the sautéed veggies into the slow cooker. Then, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Season with the spices: cumin, paprika, and chili powder. Stir well and cover the cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add corn and lime juice in the last 15 minutes. Serve with the same delicious toppings. Using an Instant Pot makes this soup quick and easy. Start by selecting the sauté function. Cook the onion, garlic, jalapeño, and red bell pepper until soft. Add the spices and stir for a minute. Next, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Seal the pot, and cook on high pressure for 10 minutes. Once done, release the pressure. Stir in the corn and lime juice. Serve hot with your favorite toppings. You can easily make a vegetarian or vegan version of this soup. Instead of chicken, use cooked quinoa or lentils for protein. Replace chicken broth with vegetable broth. Keep all the veggies and spices the same. You can add more beans or corn for extra flavor. For a creamy texture, blend some of the soup before serving. Top with avocado, cilantro, and tortilla chips for crunch. This version is just as tasty and fulfilling! This savory chicken tortilla soup serves six people. Each bowl has about 300 calories. The calories come mainly from the chicken, beans, and oil. The soup is low in saturated fat and high in flavor. Each serving has around 20 grams of protein. This comes from the chicken and black beans. The fiber content is about 8 grams per serving. The beans and corn boost fiber, which helps digestion. - Chicken: Lean protein that helps build muscles and keeps you full. - Black beans: Great source of fiber and protein, good for heart health. - Corn: Provides vitamins and minerals, plus natural sweetness. - Tomatoes: Packed with antioxidants, good for skin health. - Cilantro: Adds flavor and may help detoxify the body. This soup is not just tasty; it supports health, too! Enjoy every spoonful while knowing it fuels your body. Yes, you can use canned chicken. It saves time and works well. Just drain and shred it before adding it to the soup. Canned chicken may not have the same flavor as fresh, but it’s still a good choice. You can store leftover soup in the fridge for up to three days. If you want to keep it longer, freeze it in airtight containers. It will last for about three months in the freezer. Thaw it in the fridge before reheating. To add heat to your soup, you can include more jalapeños. Fresh or pickled jalapeños work great. You can also use hot sauce or red pepper flakes. Start with a little and taste as you go. Adjust to your heat level. This blog post covered the key ingredients, steps, and tips for making chicken tortilla soup. You've learned how to prepare flavorful broth, select spices, and add garnishes. I shared variations and offered useful cooking techniques. Remember, this soup is not just tasty; it's also nutritious. Feel free to customize it to your taste or dietary needs. Enjoy your cooking adventure and savor every bowl of your delicious chicken tortilla soup!

WANT TO SAVE THIS RECIPE?

Are you ready to warm up with a delicious bowl of Chicken Tortilla Soup? This savory recipe combines tender chicken, fresh veggies, and vibrant spices for a comforting dish you’ll adore. In this guide, I’ll share easy steps and tips to make your cooking experience fun and successful. Plus, you’ll discover tasty variations and nutritional info, ensuring you enjoy every spoonful. Let’s dive into the world of flavors and get cooking!

Why I Love This Recipe

  1. Bold Flavors: This soup packs a punch with a zesty combination of spices and fresh ingredients, making every spoonful a delight.
  2. Quick and Easy: With just 15 minutes of prep and a total cooking time of 40 minutes, this recipe is perfect for busy weeknights.
  3. Customizable: You can easily adjust the ingredients and toppings to suit your taste, whether you prefer it mild or spicy.
  4. Comfort in a Bowl: This soup is warming and satisfying, making it a go-to meal during chilly days or when you need a little comfort food.

Ingredients

Essential Ingredients for Chicken Tortilla Soup

To make this soup, you need some basic items. Here is what you will need:

– 2 tablespoons olive oil

– 1 medium onion, finely chopped

– 3 cloves of garlic, minced

– 1 jalapeño, finely diced (seeds removed for a milder flavor)

– 1 red bell pepper, diced

– 6 cups low-sodium chicken broth

– 2 cups cooked shredded chicken (rotisserie chicken recommended)

– 1 can (14 oz) diced tomatoes with green chilies

– 1 can (15 oz) black beans, rinsed and drained

– 1 cup corn (fresh, frozen, or canned)

– Juice of 1 medium lime

– 1/4 cup fresh cilantro, roughly chopped

Spices and Seasonings

The spices give the soup its great flavor. Make sure to have these on hand:

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon chili powder

– Salt and pepper to taste

Suggested Garnishes and Sides

Add toppings for extra flavor and fun:

– Tortilla chips, for serving

– 1 avocado, diced, for garnish

– Sour cream, for serving (optional)

– Grated cheese (like cheddar or queso fresco), for garnish (optional)

These ingredients create a rich, flavorful base for your Chicken Tortilla Soup. Using fresh and quality items will enhance the taste. Feel free to add your twist with different spices or toppings!

Step-by-Step Instructions

Preparing the Vegetables

Start by heating the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté it for about 5 minutes. The onion should turn soft and clear. Next, add the minced garlic, diced jalapeño, and red bell pepper. Keep stirring for another 3 to 4 minutes. This makes the peppers tender and brings out their flavor.

Cooking the Soup Base

Now, it’s time to add some flavor. Sprinkle ground cumin, smoked paprika, and chili powder over the sautéed veggies. Stir everything well. Cook this mix for 1 to 2 minutes. You’ll notice a lovely smell as the spices release their aroma. Then, pour in 6 cups of chicken broth. Add 2 cups of cooked shredded chicken, the can of diced tomatoes, and the black beans. Mix everything until it’s well combined.

Finalizing and Serving the Soup

Raise the heat slightly to bring the soup to a gentle boil. After that, reduce the heat to low. Let the soup simmer uncovered for about 20 minutes. Stir it occasionally. This helps all the flavors blend nicely. After 20 minutes, stir in 1 cup of corn and the juice of 1 lime. Taste the soup and add salt and pepper as needed. Let it simmer for another 5 minutes to heat through. Finally, ladle the hot soup into bowls. Top each bowl with diced avocado, chopped cilantro, and a dollop of sour cream, if you like. Serve with tortilla chips for a tasty crunch!

Tips & Tricks

Best Practices for Flavor Development

To make your chicken tortilla soup burst with flavor, start with fresh ingredients. Use ripe tomatoes and fresh herbs. Sautéing your onions and garlic first builds a strong flavor base. Add spices early to let them bloom. This makes the soup rich and aromatic. Don’t rush this step; let the veggies soften and the spices toast.

How to Achieve the Perfect Texture

For the best texture, balance is key. You want tender chicken, soft beans, and crunchy toppings. Use rotisserie chicken for ease and flavor. When you add corn, choose fresh or frozen. This helps keep a nice bite. If you prefer a thicker soup, mash some beans before adding them. This adds creaminess without losing the soup’s character.

Time-Saving Cooking Techniques

To save time, prep your ingredients ahead. Chop onions, peppers, and garlic in advance. Store them in the fridge. Using a rotisserie chicken cuts your cooking time. You can also use canned beans to skip the soaking process. If you’re short on time, let your soup simmer for a shorter period. Even a quick 10-minute simmer will develop some great flavor.

Pro Tips

  1. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavors of your soup and provide a more vibrant taste.
  2. Adjust Spice Levels: For a spicier soup, leave some jalapeño seeds in or add a pinch of cayenne pepper. Conversely, omit the jalapeño for a milder version.
  3. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a heartier meal that will keep you satisfied longer.
  4. Store Properly: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop for best results.

Variations

Slow Cooker Chicken Tortilla Soup Recipe

You can make this soup in a slow cooker. First, sauté the onion, garlic, jalapeño, and red bell pepper in a pan. Add all the sautéed veggies into the slow cooker. Then, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Season with the spices: cumin, paprika, and chili powder. Stir well and cover the cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add corn and lime juice in the last 15 minutes. Serve with the same delicious toppings.

Instant Pot Chicken Tortilla Soup Recipe

Using an Instant Pot makes this soup quick and easy. Start by selecting the sauté function. Cook the onion, garlic, jalapeño, and red bell pepper until soft. Add the spices and stir for a minute. Next, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Seal the pot, and cook on high pressure for 10 minutes. Once done, release the pressure. Stir in the corn and lime juice. Serve hot with your favorite toppings.

Vegetarian or Vegan Version

You can easily make a vegetarian or vegan version of this soup. Instead of chicken, use cooked quinoa or lentils for protein. Replace chicken broth with vegetable broth. Keep all the veggies and spices the same. You can add more beans or corn for extra flavor. For a creamy texture, blend some of the soup before serving. Top with avocado, cilantro, and tortilla chips for crunch. This version is just as tasty and fulfilling!

Nutritional Information

Caloric Breakdown and Nutritional Facts

This savory chicken tortilla soup serves six people. Each bowl has about 300 calories. The calories come mainly from the chicken, beans, and oil. The soup is low in saturated fat and high in flavor.

Protein and Fiber Content

Each serving has around 20 grams of protein. This comes from the chicken and black beans. The fiber content is about 8 grams per serving. The beans and corn boost fiber, which helps digestion.

Health Benefits of Key Ingredients

– Chicken: Lean protein that helps build muscles and keeps you full.

– Black beans: Great source of fiber and protein, good for heart health.

– Corn: Provides vitamins and minerals, plus natural sweetness.

– Tomatoes: Packed with antioxidants, good for skin health.

– Cilantro: Adds flavor and may help detoxify the body.

This soup is not just tasty; it supports health, too! Enjoy every spoonful while knowing it fuels your body.

FAQs

Can I use canned chicken for this recipe?

Yes, you can use canned chicken. It saves time and works well. Just drain and shred it before adding it to the soup. Canned chicken may not have the same flavor as fresh, but it’s still a good choice.

How long can I store the leftover soup?

You can store leftover soup in the fridge for up to three days. If you want to keep it longer, freeze it in airtight containers. It will last for about three months in the freezer. Thaw it in the fridge before reheating.

What can I add for extra heat?

To add heat to your soup, you can include more jalapeños. Fresh or pickled jalapeños work great. You can also use hot sauce or red pepper flakes. Start with a little and taste as you go. Adjust to your heat level.

This blog post covered the key ingredients, steps, and tips for making chicken tortilla soup. You’ve learned how to prepare flavorful broth, select spices, and add garnishes. I shared variations and offered useful cooking techniques. Remember, this soup is not just tasty; it’s also nutritious. Feel free to customize it to your taste or dietary needs. Enjoy your cooking adventure and savor every bowl of your delicious chicken tortilla sou

To make this soup, you need some basic items. Here is what you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1 jalapeño, finely diced (seeds removed for a milder flavor) - 1 red bell pepper, diced - 6 cups low-sodium chicken broth - 2 cups cooked shredded chicken (rotisserie chicken recommended) - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - Juice of 1 medium lime - 1/4 cup fresh cilantro, roughly chopped The spices give the soup its great flavor. Make sure to have these on hand: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste Add toppings for extra flavor and fun: - Tortilla chips, for serving - 1 avocado, diced, for garnish - Sour cream, for serving (optional) - Grated cheese (like cheddar or queso fresco), for garnish (optional) These ingredients create a rich, flavorful base for your Chicken Tortilla Soup. Using fresh and quality items will enhance the taste. Feel free to add your twist with different spices or toppings! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté it for about 5 minutes. The onion should turn soft and clear. Next, add the minced garlic, diced jalapeño, and red bell pepper. Keep stirring for another 3 to 4 minutes. This makes the peppers tender and brings out their flavor. Now, it's time to add some flavor. Sprinkle ground cumin, smoked paprika, and chili powder over the sautéed veggies. Stir everything well. Cook this mix for 1 to 2 minutes. You’ll notice a lovely smell as the spices release their aroma. Then, pour in 6 cups of chicken broth. Add 2 cups of cooked shredded chicken, the can of diced tomatoes, and the black beans. Mix everything until it's well combined. Raise the heat slightly to bring the soup to a gentle boil. After that, reduce the heat to low. Let the soup simmer uncovered for about 20 minutes. Stir it occasionally. This helps all the flavors blend nicely. After 20 minutes, stir in 1 cup of corn and the juice of 1 lime. Taste the soup and add salt and pepper as needed. Let it simmer for another 5 minutes to heat through. Finally, ladle the hot soup into bowls. Top each bowl with diced avocado, chopped cilantro, and a dollop of sour cream, if you like. Serve with tortilla chips for a tasty crunch! To make your chicken tortilla soup burst with flavor, start with fresh ingredients. Use ripe tomatoes and fresh herbs. Sautéing your onions and garlic first builds a strong flavor base. Add spices early to let them bloom. This makes the soup rich and aromatic. Don’t rush this step; let the veggies soften and the spices toast. For the best texture, balance is key. You want tender chicken, soft beans, and crunchy toppings. Use rotisserie chicken for ease and flavor. When you add corn, choose fresh or frozen. This helps keep a nice bite. If you prefer a thicker soup, mash some beans before adding them. This adds creaminess without losing the soup's character. To save time, prep your ingredients ahead. Chop onions, peppers, and garlic in advance. Store them in the fridge. Using a rotisserie chicken cuts your cooking time. You can also use canned beans to skip the soaking process. If you’re short on time, let your soup simmer for a shorter period. Even a quick 10-minute simmer will develop some great flavor. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavors of your soup and provide a more vibrant taste. Adjust Spice Levels: For a spicier soup, leave some jalapeño seeds in or add a pinch of cayenne pepper. Conversely, omit the jalapeño for a milder version. Make it a Meal: Serve the soup with a side of crusty bread or over rice for a heartier meal that will keep you satisfied longer. Store Properly: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop for best results. {{image_4}} You can make this soup in a slow cooker. First, sauté the onion, garlic, jalapeño, and red bell pepper in a pan. Add all the sautéed veggies into the slow cooker. Then, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Season with the spices: cumin, paprika, and chili powder. Stir well and cover the cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add corn and lime juice in the last 15 minutes. Serve with the same delicious toppings. Using an Instant Pot makes this soup quick and easy. Start by selecting the sauté function. Cook the onion, garlic, jalapeño, and red bell pepper until soft. Add the spices and stir for a minute. Next, pour in the chicken broth. Add the shredded chicken, diced tomatoes, and black beans. Seal the pot, and cook on high pressure for 10 minutes. Once done, release the pressure. Stir in the corn and lime juice. Serve hot with your favorite toppings. You can easily make a vegetarian or vegan version of this soup. Instead of chicken, use cooked quinoa or lentils for protein. Replace chicken broth with vegetable broth. Keep all the veggies and spices the same. You can add more beans or corn for extra flavor. For a creamy texture, blend some of the soup before serving. Top with avocado, cilantro, and tortilla chips for crunch. This version is just as tasty and fulfilling! This savory chicken tortilla soup serves six people. Each bowl has about 300 calories. The calories come mainly from the chicken, beans, and oil. The soup is low in saturated fat and high in flavor. Each serving has around 20 grams of protein. This comes from the chicken and black beans. The fiber content is about 8 grams per serving. The beans and corn boost fiber, which helps digestion. - Chicken: Lean protein that helps build muscles and keeps you full. - Black beans: Great source of fiber and protein, good for heart health. - Corn: Provides vitamins and minerals, plus natural sweetness. - Tomatoes: Packed with antioxidants, good for skin health. - Cilantro: Adds flavor and may help detoxify the body. This soup is not just tasty; it supports health, too! Enjoy every spoonful while knowing it fuels your body. Yes, you can use canned chicken. It saves time and works well. Just drain and shred it before adding it to the soup. Canned chicken may not have the same flavor as fresh, but it’s still a good choice. You can store leftover soup in the fridge for up to three days. If you want to keep it longer, freeze it in airtight containers. It will last for about three months in the freezer. Thaw it in the fridge before reheating. To add heat to your soup, you can include more jalapeños. Fresh or pickled jalapeños work great. You can also use hot sauce or red pepper flakes. Start with a little and taste as you go. Adjust to your heat level. This blog post covered the key ingredients, steps, and tips for making chicken tortilla soup. You've learned how to prepare flavorful broth, select spices, and add garnishes. I shared variations and offered useful cooking techniques. Remember, this soup is not just tasty; it's also nutritious. Feel free to customize it to your taste or dietary needs. Enjoy your cooking adventure and savor every bowl of your delicious chicken tortilla soup!

Zesty Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup with a zesty kick, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 whole jalapeño, finely diced (seeds removed)
  • 1 whole red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 6 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • to taste salt and pepper
  • 1 cup corn
  • 1 medium lime, juiced
  • 1 4 cup fresh cilantro, roughly chopped
  • for serving tortilla chips
  • 1 whole avocado, diced
  • for serving sour cream (optional)
  • for garnish grated cheese (optional)

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic, diced jalapeño, and red bell pepper to the pot, continuing to sauté for another 3-4 minutes until the peppers are tender.
  • Sprinkle in the ground cumin, smoked paprika, and chili powder over the sautéed vegetables. Stir thoroughly to distribute the spices evenly, cooking for 1-2 minutes until the spices release their aromatic fragrance.
  • Pour in the chicken broth, then add the cooked shredded chicken, diced tomatoes with their juices, and the drained black beans. Stir everything together until well combined.
  • Increase the heat slightly to bring the soup to a gentle boil, then reduce the heat to low and allow it to simmer uncovered for about 20 minutes, stirring occasionally.
  • After simmering, stir in the corn and lime juice, then taste the soup, adding salt and pepper as needed. Let it simmer for an additional 5 minutes to heat through.
  • Ladle the steaming soup into bowls. Top each serving with diced avocado, a sprinkle of chopped cilantro, and a dollop of sour cream if using. For added crunch, serve with a generous handful of tortilla chips alongside.

Notes

Use rotisserie chicken for convenience. Adjust jalapeño for desired spice level.
Keyword chicken, easy, soup, spicy, tortilla

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating