Chicken Tortilla Soup
Chicken Tortilla Soup is a vibrant and hearty dish that has become a staple in Mexican cuisine.
This delightful soup is characterized by its rich flavors, colorful ingredients, and crispy tortilla strips, making it a favorite for both casual family dinners and festive gatherings.
Traditionally served as a comforting meal, Chicken Tortilla Soup is a fantastic blend of tender chicken, fresh vegetables, and a zesty broth, topped with crispy tortilla strips and garnished with fresh herbs.
The origins of Chicken Tortilla Soup are steeped in Mexican tradition, where it was often made with leftover chicken and vegetables.
Over the years, it has evolved into a dish enjoyed across various cultures, adapting to regional preferences and ingredient availability. This recipe captures the essence of this beloved soup while offering a wholesome and satisfying meal.
Ingredients
To create a flavorful Chicken Tortilla Soup, gather the following ingredients:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 jalapeño pepper, minced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (with green chilies for extra flavor)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Tortilla Strips:
- 4 corn tortillas
- 1 tablespoon vegetable oil
- Salt to taste
How to Make Chicken Tortilla Soup
Prepare the Tortilla Strips:
Preheat your oven to 375°F (190°C). Cut the corn tortillas into thin strips. Toss the strips in a bowl with vegetable oil and a pinch of salt, ensuring they are evenly coated. Spread them in a single layer on a baking sheet. Bake for about 10-15 minutes or until crispy and golden, tossing halfway through for even cooking. Once done, remove from the oven and set aside.
Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for about 5-7 minutes until the onion is translucent and softened. Stir in the minced garlic and jalapeño (if using), cooking for another 1-2 minutes until fragrant.
Add Spices:
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables in the spices, allowing them to toast for about a minute.
Build the Soup:
Pour in the chicken broth and add the can of diced tomatoes with their juices. Bring the mixture to a simmer, then add the shredded chicken, black beans, and corn. Stir to combine all the ingredients and season with salt and black pepper to taste.
Simmer:
Allow the soup to simmer on low heat for about 15-20 minutes, letting the flavors meld together. If the soup becomes too thick, you can add more chicken broth or water to achieve your desired consistency.
Finish with Lime:
Once the soup is ready, remove it from the heat and stir in the lime juice. This adds a fresh brightness to the soup.
Serve:
Ladle the Chicken Tortilla Soup into bowls. Top each serving with crispy tortilla strips and garnish with chopped fresh cilantro. You can also add additional toppings like avocado slices, shredded cheese, or sour cream if desired.
Chef’s Note
Chicken Tortilla Soup is incredibly versatile, allowing you to adapt it based on your preferences or what you have on hand. Feel free to customize the ingredients by adding vegetables such as zucchini or spinach, or even swapping the chicken for shrimp or turkey. For those who love spice, consider adding a splash of hot sauce or a few diced chipotle peppers in adobo sauce for an extra kick.
Using rotisserie chicken not only saves time but also adds fantastic flavor to the soup. If you prefer a vegetarian version, you can easily substitute the chicken with grilled vegetables or beans, and use vegetable broth instead.
This soup can be made ahead of time and stored in the refrigerator for up to three days. The flavors will continue to develop, making it even tastier on the second day. To reheat, simply warm it on the stovetop, adding a little extra broth or water if it thickens too much.
Nutritional Information (per serving, based on 6 servings)
- Calories: 280
- Protein: 22g
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 7g
- Sodium: 650mg
- Cholesterol: 55mg
Chicken Tortilla Soup is not only delicious but also nutritious, providing a good balance of protein from the chicken and fiber from the beans and vegetables. It’s a satisfying meal that warms the soul and provides essential nutrients.
However, it’s worth noting the sodium content, especially if using canned broth and beans; opting for low-sodium versions can help manage this.
Conclusion
Chicken Tortilla Soup is a delightful, comforting dish that encapsulates the vibrant flavors of Mexican cuisine. Its combination of tender chicken, fresh vegetables, and zesty spices makes it a perfect meal for any occasion.
Whether served as a weeknight dinner or a festive gathering, this soup is sure to please family and friends alike.
With its endless adaptability and wholesome ingredients, Chicken Tortilla Soup is a recipe worth adding to your regular meal rotation. Enjoy the delicious flavors and warm comfort of this classic soup!
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