Chicken Tortilla Soup

Why make this recipe

Chicken Tortilla Soup is a flavorful and comforting dish that is perfect for any occasion. It combines shredded chicken with tomatoes, corn, and spices, making it a hearty meal. This soup is not only easy to prepare, but it also allows for customization with toppings and spices. Plus, it can be made in less than an hour, making it a fantastic option for busy weeknights or cozy weekends.

How to make Chicken Tortilla Soup

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (14.5 oz) fire roasted tomatoes
• 1 can (15 oz) corn (drained)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 4 cups chicken broth
• 2-3 spicy chilis (to taste)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Corn tortillas (cut into strips)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions:

1. In a large pot, sauté diced onion and minced garlic until soft.
2. Stir in fire roasted tomatoes, corn, chicken, chicken broth, chilis, cumin, and chili powder.
3. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Adjust seasoning with salt and pepper.
5. While the soup is simmering, prepare corn tortilla strips by frying or baking until crispy.
6. Serve the soup hot, topped with tortilla strips, cilantro, and lime wedges.

How to serve Chicken Tortilla Soup

Serve Chicken Tortilla Soup hot, garnished with crispy tortilla strips, fresh cilantro, and a wedge of lime on the side. This adds a nice touch of flavor and freshness. You can also offer guests additional toppings, such as avocado slices or cheese, to enhance their bowls.

How to store Chicken Tortilla Soup

To store Chicken Tortilla Soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup. Place it in a freezer-safe container and it will last for up to 2-3 months. When ready to eat, thaw and reheat on the stove until warmed through.

Tips to make Chicken Tortilla Soup

• Use rotisserie chicken for an easy shortcut. This saves time and adds great flavor.
• Adjust the number of chilis according to your spice preference.
• Experiment with different toppings like sliced avocado, cheese, or jalapeños for extra flavor.
• If you prefer a thicker soup, add a tablespoon of flour or cornmeal while cooking.

Variation

For a vegetarian option, substitute the chicken with black beans or additional vegetables, and use vegetable broth instead of chicken broth. This variation keeps the soup hearty and satisfying.

FAQs

Can I make Chicken Tortilla Soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, you can use about 4-5 medium tomatoes. Just chop them up and add them to the pot.

What can I serve with Chicken Tortilla Soup?
This soup pairs well with crusty bread, a simple green salad, or even quesadillas for a complete meal.

Chicken Tortilla Soup

Chicken Tortilla Soup is a flavorful and comforting dish that combines shredded chicken, tomatoes, corn, and spices, perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups shredded cooked chicken Use rotisserie chicken for an easy shortcut.
• 1 can fire roasted tomatoes (14.5 oz)
• 1 can corn (15 oz, drained)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 4 cups chicken broth Use vegetable broth for a vegetarian option.
• 2-3 pieces spicy chilis (to taste) Adjust according to your spice preference.
• 1 tsp cumin
• 1 tsp chili powder
• to taste Salt and pepper Adjust seasoning as needed.
• Corn tortillas (cut into strips) Fry or bake until crispy.
• Fresh cilantro (for garnish)
• Lime wedges (for serving) Adds freshness.

Method

 

Preparation

1. In a large pot, sauté diced onion and minced garlic until soft.
2. Stir in fire roasted tomatoes, corn, chicken, chicken broth, chilis, cumin, and chili powder.
3. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Adjust seasoning with salt and pepper.

Serving

1. While the soup is simmering, prepare corn tortilla strips by frying or baking until crispy.
2. Serve the soup hot, topped with tortilla strips, cilantro, and lime wedges.

Notes

To store, let it cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months. Thaw and reheat on the stove when ready to eat. Experiment with different toppings like sliced avocado, cheese, or jalapeños for extra flavor.