Chicken tortilla soup is a vibrant and flavorful dish that brings the essence of Mexican cuisine to your table. With tender chunks of chicken, fresh vegetables, and a hint of spice, this soup is both hearty and refreshing.
Perfect for a quick weeknight meal or a cozy dinner with friends, this recipe will leave you craving more!
- Difficulty: Easy
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Serves: 6 persons
Health Benefits of Chicken Tortilla Soup
Why This Dish Is Good for You
Chicken tortilla soup combines lean protein from chicken with fiber-rich vegetables like tomatoes, bell peppers, and corn. The use of spices such as cumin and chili powder not only adds depth of flavor but also boosts metabolism and aids digestion.
Additionally, the inclusion of avocado and lime provides healthy fats and vitamin C, making this soup both nutritious and delicious.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 6 small corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil (for frying tortilla strips)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Shredded cheddar cheese (optional)
Execution
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5–7 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and garlic. Cook for 2–3 minutes until softened. Stir in the red bell pepper and cook for another 2 minutes.
- Build the Soup Base: Pour in the diced tomatoes (with juice), black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Return the Chicken: Shred the cooked chicken using two forks and return it to the pot. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Prepare Tortilla Strips: In a separate skillet, heat vegetable oil over medium-high heat. Fry the tortilla strips until golden and crispy, about 2–3 minutes. Drain on paper towels.
- Serve the Soup: Ladle the hot soup into bowls. Top each bowl with crispy tortilla strips, chopped cilantro, a squeeze of lime juice, and shredded cheddar cheese if desired.
Additional Tips
- For extra spice, add a pinch of cayenne pepper or a diced jalapeño to the soup.
- Use leftover rotisserie chicken to save time when preparing the recipe.
- Substitute corn tortillas with flour tortillas if preferred, though corn tortillas are more traditional.
