Chicken Tortilla Soup is a warm, comforting dish that combines savory chicken, fresh vegetables, and a touch of spice. With its rich flavors and hearty ingredients, this soup is perfect for sharing with family and friends. You can serve it as a main course or as an appetizer to kick off a delicious meal.
Why Make This Recipe
This Chicken Tortilla Soup is not only tasty but also simple to make. It combines easy-to-find ingredients and takes just over half an hour to prepare. The soup is packed with protein from the chicken and fiber from beans and corn, making it a nutritious choice. Plus, it’s customizable; you can add your favorite toppings to personalize your bowl.
How to Make Chicken Tortilla Soup
Making Chicken Tortilla Soup is straightforward and requires minimal cooking skills. Follow the steps below, and you’ll have a delicious bowl of soup ready to enjoy!
Ingredients:
- 1 ½ pounds boneless skinless chicken thighs (diced into bite-sized pieces)
- 2 tablespoons olive oil
- 1 ½ cups finely chopped onion (about 1 medium onion)
- 1 teaspoon minced garlic
- ½ cup deseeded and finely chopped jalapenos (about 2 large jalapenos)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14-ounce) can fire-roasted crushed tomatoes
- 4 cups chicken stock
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 (14-ounce) drained and rinsed can black beans
Directions:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add the finely chopped onion, minced garlic, and chopped jalapenos. Cook for 3-4 minutes until the onions are soft and translucent.
- Add the diced chicken thighs, chili powder, paprika, ground cumin, dried oregano, crushed tomatoes, chicken stock, corn kernels, lime juice, and salt to the Dutch oven. Stir to combine everything.
- Cook over medium-high heat until it comes to a boil. Then reduce the heat to medium-low and let it simmer for 20 minutes.
- Stir in the drained and rinsed black beans. Simmer for 3 minutes, until the beans are heated through.
- Serve hot and top with tortilla chips, sour cream, lime wedges, fresh cilantro, or other toppings of your choice.
How to Serve Chicken Tortilla Soup
Serve the Chicken Tortilla Soup hot in bowls. Provide a variety of toppings, such as tortilla chips, sour cream, shredded cheese, lime wedges, and fresh cilantro, so everyone can customize their soup to their taste.
How to Store Chicken Tortilla Soup
To store leftover soup, let it cool to room temperature, then place it in an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup. Just make sure to leave some space in the container, as the soup will expand when frozen.
Tips to Make Chicken Tortilla Soup
- Use rotisserie chicken to save time; shred it and add it towards the end of cooking.
- Adjust the spice level by adding more or less jalapeno based on your taste.
- Feel free to add more vegetables, like bell peppers or zucchini, for extra nutrition.
Variation
You can make this soup vegetarian by omitting the chicken and using vegetable stock instead, adding more beans or vegetables as desired.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be mindful that they may cook faster than thighs.
2. Is this soup spicy?
The spice level depends on the amount of jalapenos you add. If you prefer a milder soup, you can reduce or omit the jalapenos.
3. Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just reheat it on the stove before serving.
Enjoy your delicious Chicken Tortilla Soup!
Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1.5 cups finely chopped onion (about 1 medium onion)
- 1 teaspoon minced garlic
- 0.5 cup deseeded and finely chopped jalapenos (about 2 large jalapenos)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can fire-roasted crushed tomatoes
- 4 cups chicken stock
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 14-ounce can black beans, drained and rinsed
Instructions
Cooking
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add the finely chopped onion, minced garlic, and chopped jalapenos. Cook for 3-4 minutes until the onions are soft and translucent.
- Add the diced chicken thighs, chili powder, paprika, ground cumin, dried oregano, crushed tomatoes, chicken stock, corn kernels, lime juice, and salt to the Dutch oven. Stir to combine everything.
- Cook over medium-high heat until it comes to a boil. Then reduce the heat to medium-low and let it simmer for 20 minutes.
- Stir in the drained and rinsed black beans. Simmer for 3 minutes, until the beans are heated through.
- Serve hot and top with tortilla chips, sour cream, lime wedges, fresh cilantro, or other toppings of your choice.
