Chicken Tortilla Soup Recipe | Quick & Easy Dinner
Chicken tortilla soup is a simple yet satisfying dish that can be ready in under an hour. It features a savory tomato broth complemented by tender chunks of chicken and a touch of spice. This soup is hearty and comforting, making it a favorite for many.
The recipe is versatile, allowing cooks to adjust the heat level to suit their preferences. For those who enjoy a bit of spice, chipotle peppers and adobo sauce can be added, while those wanting milder flavors can easily leave them out. This flexibility ensures that everyone at the table can enjoy a bowl of this delicious soup.
Key Takeaways
- The recipe is quick, cooking in under an hour.
- It can be customized for varying spice preferences.
- A variety of ingredients makes it a filling meal.
Ingredients & Substitutions
This tortilla soup can be easily adapted to suit personal taste. It allows for adding or omitting vegetables and adjusting the spice level to meet family preferences. Below is a list of key ingredients:
- Olive oil
- Onions
- Garlic
- Chicken broth
- Crushed tomatoes
- Diced tomatoes
- Cooked chicken (using rotisserie chicken for convenience)
- Chipotle peppers in adobo sauce
- Chili powder
- Cumin
- Salt and pepper
- Fresh cilantro
For added crunch, homemade tortilla strips can elevate the soup’s texture. They are simple to prepare and can be seasoned as desired. The ingredients needed for these strips include:
- Corn tortillas
- Olive oil
- Salt (consider using seasoning salt or taco seasoning for variety)
This soup’s flexibility makes it a great option for any meal, with easy adjustments for dietary needs or flavor preferences.
Step by Step Instructions
To create the chicken tortilla soup, follow these simple steps:
- Sauté Ingredients: In a large pot or a Dutch oven, cook onions and garlic over medium heat until they become soft and translucent.
- Combine Ingredients: Add all other ingredients except for cilantro and tortilla strips. Mix well to blend the flavors.
- Cook the Soup: Bring the mixture to a gentle boil. Lower the heat and let it simmer for about 20 minutes or until the soup is heated thoroughly.
For Homemade Tortilla Strips:
- Cut 6 corn tortillas into ½ inch strips.
- Mix the strips with olive oil and salt.
- Arrange them on a baking sheet and bake at 350°F for 10 minutes.
- Toss the strips, then bake for an additional 5-10 minutes until they are lightly golden and crisp.
Store-bought tortilla chips can be used if preferred.
Cooking Duration
This soup can be prepared quickly, with a total cooking time of around 30 minutes. The process starts with 5 minutes to sauté onions, followed by a 25-minute simmer to blend the flavors. If raw chicken breast is used instead of pre-cooked chicken, an extra 10 minutes is added to the cooking time.
| Task | Time |
|---|---|
| Sautéing onions | 5 minutes |
| Simmering soup | 25 minutes |
| Additional for raw chicken | +10 minutes |
Top Tips & FAQs
Serving Suggestions for Tortilla Soup
Tortilla soup shines with a variety of toppings. Some popular options include:
- Chopped cilantro
- Sliced avocado
- Shredded cheese
- Crispy tortilla strips
- Sour cream
- Lime wedges
These toppings can be mixed and matched to suit different tastes.
Freezing Chicken Tortilla Soup
Chicken tortilla soup can be easily frozen, making it perfect for quick lunches. It should be cooled and stored in airtight containers. When properly stored, it can last several months in the freezer.
Cooking Chicken in the Soup
It is possible to cook the chicken directly in the soup. To do this, use 4 boneless, skinless chicken breasts. They should be added along with the broth and tomatoes and simmered for about 20 minutes. Afterward, the chicken can be removed, shredded, and returned to the pot for further cooking for 10 to 15 minutes.
Adding Beans
Black beans are a great addition to enhance the soup’s flavor and nutrition. Canned black beans work best since they are quick and easy to use. They can be rinsed and added at the same time as the chicken and other ingredients.
If you enjoy this dish, consider trying:
Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is a warm, flavorful dish that's perfect for any time of year. With just the right amount of spice and a satisfying blend of ingredients, this soup is sure to become a family favorite. Whether you’re looking for a quick weeknight meal or something special for a cozy weekend, this recipe has you covered. Top it off with homemade tortilla strips and your choice of garnishes for an extra touch of deliciousness.
Ingredients
- Chicken Tortilla Soup
- 4 Cups Cooked chicken, shredded or diced
- 4 Cups Chicken broth
- 1 tablespoon Olive oil
- 1.5 Cups Corn kernels, frozen or canned
- 15 oz can Crushed tomatoes
- 14 oz can Diced tomatoes
- 1 Large White onion, diced
- 2 teaspoon Chili powder
- 2 teaspoon Cumin
- 1 Chipotle pepper in adobo sauce, chopped
- 1 Tbsp Adobo sauce
- 2 Cloves Garlic, minced
- Salt/pepper to taste
- ½ Cup Cilantro, chopped
- Tortilla Strips :
- 6 6-inch Corn tortillas
- 1 tablespoon Olive oil
- ½ teaspoon Salt or seasoning salt
- Optional Toppings :
- Diced avocado
- Shredded cheese
- Sliced jalapeños
- Sour cream
Instructions
Chicken Tortilla Soup
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are nearly translucent, about 5 minutes.
- Add the chicken broth, crushed tomatoes, diced tomatoes, shredded chicken, corn kernels, chopped chipotle pepper, adobo sauce, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
- Increase the heat to medium-high, bringing the soup to a gentle boil. Then, reduce the heat to medium and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Stir in the chopped cilantro just before serving.
- Serve the soup hot, topped with crispy tortilla strips and your choice of additional toppings.
Tortilla Strips
- Preheat your oven to 350°F (175°C).
- Cut the corn tortillas into ½-inch strips.
- In a bowl, toss the tortilla strips with olive oil and salt, ensuring they are evenly coated.
- Arrange the strips in a single layer on a parchment-lined baking sheet. Bake for about 10 minutes, then toss the strips and bake for an additional 5-10 minutes, or until they are lightly golden and crispy.
- Remove from the oven and let them cool before serving.