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Warm, hearty, and full of flavor, Easy Chicken Tortilla Soup is the perfect dish for cozy nights in or casual gatherings with friends. This soup combines tender shredded chicken, savory spices, and colorful vegetables, all simmered together in a rich broth. It’s not just delicious; it’s also simple to prepare, making it an excellent choice for both seasoned cooks and kitchen novices. Top it off with crispy tortilla chips, creamy avocado, and a sprinkle of fresh cilantro for a delightful meal that’s sure to please everyone at your table.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 290
- Protein: 25 grams
- Carbohydrates: 32 grams
- Fat: 7 grams
- Fiber: 8 grams
- Sugar: 3 grams
- Sodium: 680 mg
Why Make This Easy Chicken Tortilla Soup
Easy Chicken Tortilla Soup is not just a dish; it’s a comforting hug in a bowl. The combination of spices brings warmth and depth of flavor, while the chicken adds protein to keep you satisfied. Plus, it comes together in under an hour, making it a quick solution for busy weeknights. Whether you’re serving it for a family dinner, a game-day gathering, or a chill evening on the couch, this soup adapts to any occasion. Best of all, it’s healthy and wholesome, promising to nourish both body and soul.
How to Make Easy Chicken Tortilla Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
- Avocado, lime, and cilantro for garnish
Directions:
### Step 1: Preparation
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. This step builds the delicious base for your soup!
### Step 2: Mixing
Add the chicken breasts, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper to the pot. Stir everything together, ensuring the chicken and vegetables are well mixed in.
### Step 3: Cooking
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender. You’ll know it’s ready when it reaches an internal temperature of 165°F (74°C).
### Step 4: Finishing
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, stir everything together, and let it cook for an additional minute or two. Serve hot, garnished with crispy tortilla chips, diced avocado, a squeeze of fresh lime, and a sprinkle of cilantro for extra flavor!
How to Serve Easy Chicken Tortilla Soup
Serve your Easy Chicken Tortilla Soup in deep bowls, accompanied by a side of tortilla chips for dipping. You can add your favorite toppings like sour cream, shredded cheese, or diced jalapeños for an extra kick. This soup is perfect for meal prep or serving at casual get-togethers with friends.
How to Store Easy Chicken Tortilla Soup
Let the soup cool to room temperature before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, consider freezing it in freezer-safe bags or containers. This soup can be frozen for up to 3 months. Simply thaw and reheat when you’re ready to enjoy it again!
Expert Tips for Perfect Easy Chicken Tortilla Soup
- For added depth of flavor, consider roasting your vegetables before adding them to the soup.
- If you want to make it spicier, add diced jalapeños or extra chili powder.
- Swap in different beans, such as pinto or kidney beans, if you prefer.
- For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth.
- Fresh lime juice added right before serving brightens the flavors beautifully.
Delicious Variations
- Spicy Chicken Tortilla Soup: Add diced jalapeños or a few dashes of hot sauce for an extra kick.
- Creamy Avocado Tortilla Soup: Blend half of the soup until smooth, then return it to the pot for a creamier texture.
- Mexican Corn Tortilla Soup: Stir in a cup of fresh or frozen corn for a sweeter touch.
- Slow Cooker Version: Combine all the ingredients in a slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours.
Frequently Asked Questions
-
Can I use rotisserie chicken for this recipe?
Absolutely! Shredded rotisserie chicken works great for a quicker preparation time. Just add it towards the end of the cooking time to heat through. -
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve. -
What can I use instead of chicken broth?
You can substitute with vegetable broth for a vegetarian option, or water in a pinch, but the flavor will be less rich. -
How can I thicken the soup?
You can mix a tablespoon of cornstarch with cold water and stir it into the soup at the end of cooking. Let it simmer for a few minutes until thickened. -
Can I add more vegetables?
Definitely! Feel free to include zucchini, bell peppers, or spinach for added nutrients and colors.
Conclusion
Easy Chicken Tortilla Soup is a delightful dish that combines comfort, flavor, and ease. With a rich broth, tender chicken, and flavorful spices, it’s sure to become a staple in your household. Whether you savor it on a lazy Sunday or serve it at a lively gathering, this soup offers warmth and satisfaction in every bowl. Try making it tonight, and enjoy the cozy, aromatic experience that fills your kitchen with love!
Print
Easy Chicken Tortilla Soup
- Total Time: 40
- Yield: 4 servings 1x
- Diet: None
Description
Warm, hearty, and full of flavor, Easy Chicken Tortilla Soup is perfect for cozy nights in or casual gatherings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
- Avocado, lime, and cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
- Add the chicken breasts, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, stir, and let it cook for an additional minute or two.
- Serve hot, garnished with tortilla chips, diced avocado, lime, and cilantro.
Notes
For added flavor, consider roasting your vegetables. You can make this soup vegetarian by replacing chicken with chickpeas or tofu.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
