Ultimate Chicken Tortilla Soup Recipe Guide and Tips

1. Introduction

Overview of Chicken Tortilla Soup

On a cool evening, nothing feels quite as cozy as a bowl of chicken tortilla soup. It’s loaded with tender chicken, juicy tomatoes and spices that give it a warm kick. Then you got those crunchy tortilla strips that kinda snap as you chew. It sure makes you feel snug and full at the same time. Lots of people serve it when friends come over or just when they want a simple meal.

Importance and Popularity

This soup became popular because it’s easy to make and tastes great. You can tweak it for picky eaters or for folks who need gluten-free or low-cal diets. Its mix of flavors hits different taste buds, so you almost can’t go wrong. Plus, it’s a good way to use up leftovers, so your kitchen doesn’t go to waste.

Brief History

Chicken tortilla soup got it’s start in Mexico, made by people who wanted to stretch ingredients without wasting anything. They used old tortillas, bits of chicken and whatever veggies they had on hand. Over time, it crossed into Tex-Mex cooking and then onto tables all over North America. Now it’s a classic that shows off simple cooking and big flavors.

2. Nutritional Benefits and Dietary Information

Nutritional Profile of Chicken Tortilla Soup

This soup packs a good source of protein from the chicken and fiber from the veggies. You get vitamins A, C and some B’s too. The broth gives you carbs, mainly from corn and tomatoes, and you can add avocado or cheese for healthy fats. All together, it’s a solid balance of macronutrients that most folks need.

Health Benefits

The chicken helps your muscles repair and grow, and the veggies boost your immune system with vitamin C. Spices like cumin or chili powder also have anti-inflammatory props. If you watch salt, you can make it low-sodium, and it even works for low-calorie meal plans.

Dietary Considerations

Chicken tortilla soup can change to fit lots of diets:

• Vegetarian: Swap chicken for black beans or tofu for extra protein.
• Vegan: Use veggie broth instead of chicken and plant-based protein.
• Gluten-Free: Make sure the tortilla strips and spices are certified gluten-free.

With these swaps, you still get a tasty soup that works for a bunch of diets.

3. Ingredients Overview

Basic Ingredients List

• Chicken breasts or thighs
• Chicken broth
• Canned diced tomatoes
• Sliced bell peppers
• Onions and garlic
• Corn kernels
• Black beans
• Spices: cumin, chili powder, paprika
• Tortilla strips
• Fresh cilantro

Optional Ingredients for Enhanced Flavor

• Diced avocado for a creamy texture
• Lime wedges for a zesty kick
• Shredded cheese (cheddar or Monterey Jack)
• Chopped jalapeños for extra heat
• Crispy fried tortilla strips for added crunch
• Sour cream for a tangy finish

4. Chicken Tortilla Soup Recipe

Ingredients

• 2 tablespoons of olive oil
• 1 pound of cooked, shredded chicken
• 4 cups of chicken broth
• 1 can of diced tomatoes (14.5 oz)
• 1 cup of sliced bell peppers (red and green)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup of corn kernels
• 1 can of black beans, drianed and rinsed
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• ½ teaspoon of paprika
• Salt and pepper to taste
• Handful of fresh cilantro, chopped
• Tortilla strips for garnish

Directions

Preparation Steps:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and saute until they get soft.
2. Add minced garlic and sliced bell peppers to the pot. Cook about 3-4 minutes or until peppers get tender.
3. Stir in the diced tomatoes, corn kernels, and black beans so everything’s mixed well.

Cooking Instructions:

1. Pour in the chicken broth and bring to a simmer.
2. Add the shredded chicken, cumin, chili powder, paprika, then season with salt and pepper. Stir it good.
3. Let the soup simmer for 20-25 minutes so the flavors meld together.
4. Give it a taste and adjust seasoning if needed. Stir in chopped cilantro right before you serve.

Serving Suggestions:

Ladle soup into bowls and sprinkle tortilla strips on top. You can also add avocado, cheese, or a squeeze of lime for extra punch. Serve hot and dig in!

Cooking Tips and Advice

Best Practices for Cooking Chicken:

• For extra moist chicken, try poaching or slow-cooking your meat before shredding.
• Shredding the chicken helps it spread evenly through the soup.

Enhancing Flavor:

• Roast or char the bell peppers first to boost the depth of flavor.
• Making your own broth can take the taste from good to definately great.

Storage and Reheating:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months and thaw overnight in the fridge before you reheat.
• Reheat on the stovetop over medium heat, stir occassionally, until warmed through.

chicken tortilla soup

A warm, hearty bowl of chicken tortilla soup is perfect for a cozy dinner. This soup is rich with flavors from spices, tomatoes, and tender chicken pieces, topped with crispy tortilla strips, cheese, and avocado.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 persons

Calories 300 kcal

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Measuring cups and spoons
• 1 Ladle
• 1 Baking sheet

Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 bell pepper diced
• 1 jalapeño seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups chicken broth
• 2 chicken breasts cooked and shredded
• 1 can diced tomatoes
• 1 can black beans drained and rinsed
• 1 cup corn kernels
• Salt and pepper to taste
• Tortilla chips for serving
• Avocado cilantro, lime wedges, and shredded cheese for garnish

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
• Add the minced garlic and diced jalapeño and cook for an additional 2 minutes.
• Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
• Pour in the chicken broth and diced tomatoes with green chilies. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
• While the soup is simmering, place the tortilla strips on a baking sheet and bake in the preheated oven for about 10 minutes, or until crispy.
• Add the black beans, shredded chicken, and corn kernels to the pot. Let the soup simmer for another 10 minutes, or until heated through.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Notes

For a spicier soup, leave the seeds in the jalapeño.

You can also use rotisserie chicken to save prep time.

Customize your toppings to include sour cream, sliced radishes, or pickled jalapeños.