Amazing Chicken Tortilla Soup (1 Hour)

Chicken tortilla soup has been a favorite in my home for years, a warm hug in a bowl that always hits the spot. I remember the first time I made it on a chilly autumn evening; the aroma of simmering spices and tender chicken filled my kitchen, promising a comforting meal. It’s incredible how simple ingredients can come together to create something so deeply satisfying. This easy chicken tortilla soup is perfect for busy weeknights when you crave something hearty but don’t have hours to spend in the kitchen. If you’ve ever wondered how to make chicken tortilla soup that’s both delicious and straightforward, you’ve come to the right place. Let’s get cooking!

Why You’ll Love This Chicken Tortilla Soup

This isn’t just any soup; it’s a flavor explosion that’s incredibly satisfying. You’ll adore:

• The amazing taste: A perfect balance of savory, slightly spicy, and comforting flavors.
• Speedy preparation: It’s a truly quick chicken tortilla soup, perfect for busy weeknights.
• Health benefits: Packed with lean protein and fiber, making it a wonderfully healthy chicken tortilla soup option.
• Budget-friendly: Uses simple, common ingredients that won’t break the bank.
• Family-friendly: Even picky eaters love this hearty, flavorful Mexican chicken soup.
• Versatility: Easily adaptable for different dietary needs or spice preferences.
• It’s a quick chicken tortilla soup you can whip up in under an hour.
• The delightful crunch of tortilla strips adds a fantastic texture contrast.

Ingredients for Authentic Chicken Tortilla Soup

Gathering the right chicken tortilla soup ingredients is key to unlocking that amazing flavor. Here’s what you’ll need to make this delicious soup:

• 1 tablespoon olive oil – This forms the base for sautéing our aromatics.
• 1 pound boneless, skinless chicken breasts – The star protein that shreds beautifully.
• 1 cup chopped yellow onion – Adds a foundational sweetness and depth.
• 1 cup chopped bell pepper (any color) – Brings a touch of sweetness and color.
• 2 cloves garlic, minced – Essential for that savory aroma and taste.
• 1 teaspoon chili powder – For that classic Mexican soup warmth.
• 1 teaspoon cumin – Adds an earthy, smoky note.
• 1/2 teaspoon smoked paprika – Enhances the smoky flavor profile.
• 1/4 teaspoon cayenne pepper (optional, for spicy chicken tortilla soup) – Use this if you like a little kick!
• 4 cups chicken broth – The liquid base that carries all the flavors.
• 1 (15 ounce) can diced tomatoes, undrained – Provides acidity and tomato flavor.
• 1 (15 ounce) can black beans, rinsed and drained – Adds heartiness and fiber.
• 1 cup frozen corn – For a pop of sweetness and texture.
• Salt and freshly ground black pepper to taste – To perfectly season your soup.
• 12 corn tortillas, cut into strips – These get baked until crispy for topping.
• 1/4 cup chopped fresh cilantro – For a burst of fresh, herby flavor.
• Optional toppings: shredded cheese, sour cream, avocado, lime wedges – Customize your bowl!

How to Make Quick Chicken Tortilla Soup

This recipe makes whipping up a flavorful bowl of chicken tortilla soup a breeze. Follow these simple steps for a delicious, homemade meal.

1. Step 1: Preheat your oven to 400°F (200°C). Toss your prepared corn tortillas, cut into strips, with a drizzle of olive oil and a pinch of salt. Spread them evenly on a baking sheet. Bake for 10-12 minutes, watching closely until they’re golden brown and crispy. These will be your delicious crunchy topping! Set them aside.
2. Step 2: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the 1 pound boneless, skinless chicken breasts and cook until they’re nicely browned on both sides, about 5-7 minutes. Remove the chicken from the pot and place it on a clean plate.
3. Step 3: To the same pot, add 1 cup chopped yellow onion and 1 cup chopped bell pepper. Sauté them until they begin to soften and become fragrant, which usually takes about 5 minutes.
4. Step 4: Stir in the 2 cloves garlic, minced, along with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and the optional 1/4 teaspoon cayenne pepper if you’re aiming for a spicy chicken tortilla soup. Cook for just 1 minute more until the spices release their wonderful aroma.
5. Step 5: Pour in 4 cups chicken broth and the undrained 1 (15 ounce) can diced tomatoes. Bring this mixture to a gentle simmer, stirring occasionally.
6. Step 6: Return the browned chicken breasts back into the simmering broth. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. Step 7: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
8. Step 8: Now, stir in the rinsed 1 (15 ounce) can black beans and 1 cup frozen corn. Let the soup simmer for about 5 more minutes, allowing the beans and corn to heat through. This step really makes it a satisfying chicken tortilla soup with black beans and corn.
9. Step 9: Taste the soup and season your chicken tortilla soup with salt and freshly ground black pepper as needed.
10. Step 10: Ladle the hot soup into bowls. Garnish generously with the crispy tortilla strips you made earlier, fresh 1/4 cup chopped fresh cilantro, and any of your favorite optional toppings.

Pro Tips for the Best Chicken Tortilla Soup

Elevate your soup game with these insider secrets for an unforgettable bowl:

• For the crispiest tortilla strips, ensure they are cut uniformly and don’t overcrowd the baking sheet.
• Don’t skip sautéing the vegetables and spices; this step builds a deep flavor foundation for your soup.
• Shredding the chicken while it’s still warm makes it much easier and prevents it from becoming tough.
• Taste and adjust seasoning at the end! This ensures your homemade chicken tortilla soup is perfectly balanced.

What’s the secret to perfect Chicken Tortilla Soup?

The magic lies in building layers of flavor. Sautéing your aromatics and spices until fragrant, using good quality chicken broth, and creating crispy homemade tortilla strips are key for an exceptional homemade chicken tortilla soup.

Can I make Chicken Tortilla Soup ahead of time?

Yes! You can prepare the soup base up to 2 days in advance and store it in the refrigerator. Add the shredded chicken, black beans, and corn when reheating. Bake the tortilla strips just before serving to keep them crisp.

How do I avoid common mistakes with Chicken Tortilla Soup?

A common pitfall is overcooking the chicken, leading to dry meat. Also, ensure your tortilla strips are baked until truly crisp, not just dried out, for the best texture contrast. Finally, don’t skimp on the spices! For more tips on cooking techniques, you can explore resources on culinary arts.

Best Ways to Serve Chicken Tortilla Soup

Serving this delicious soup is almost as fun as making it! It’s wonderful on its own, but truly shines with a few thoughtful additions. Think of it as a culinary canvas, ready for your personal touch.

• Classic Comfort Bowl: Ladle generous portions of the steaming soup into bowls. Top with a pile of your crispy baked tortilla strips, a dollop of cool sour cream, a sprinkle of shredded Monterey Jack or cheddar cheese, and a squeeze of fresh lime. This is pure comfort!
• Fiesta Platter Style: Serve the soup in individual bowls alongside a separate platter filled with all the best chicken tortilla soup toppings. This allows everyone to customize their soup exactly how they like it – think avocado slices, pickled jalapeños, a side of pico de gallo, or even some crumbled cotija cheese.
• With a Sidekick: For an even heartier meal, pair this flavorful Mexican chicken soup with a simple side salad or some crusty bread for dipping. It’s a complete and satisfying meal that feels special enough for company but is easy enough for a weeknight.

Nutrition Facts for Chicken Tortilla Soup

Here’s a breakdown of the nutritional goodness you’ll find in each serving of this delicious soup. This recipe is designed to be both satisfying and relatively light. For more information on nutritional values, you can consult resources like the USDA FoodData Central.

• Serving Size: 1.5 cups
• Calories: 350
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 6g
• Protein: 30g
• Cholesterol: 70mg
• Sodium: 800mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Chicken Tortilla Soup

This delicious soup is perfect for meal prep, and I love having some on hand for a quick and comforting meal. Properly storing and reheating your leftover chicken tortilla soup ensures it stays flavorful and safe to eat.

• Cooling: Always let your chicken tortilla soup cool completely on the counter before storing. This prevents condensation from forming inside your containers, which can affect texture and spoilage.
• Refrigeration: Once cooled, transfer the soup to airtight containers. It will stay fresh in the refrigerator for about 3 to 4 days.
• Freezing: For longer storage, freeze your soup in freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 3 months. Leave a little headspace in containers for expansion.

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup seems a bit thick after chilling, you can add a splash of chicken broth or water while reheating to reach your desired consistency.

Frequently Asked Questions About Chicken Tortilla Soup

What is Chicken Tortilla Soup?

Chicken tortilla soup is a vibrant and hearty Mexican-inspired soup. It typically features tender shredded chicken, a flavorful broth infused with spices like chili powder and cumin, diced tomatoes, black beans, and corn. It’s famously topped with crispy fried or baked tortilla strips, which add a delightful crunch. It’s a comforting and satisfying meal that’s beloved for its rich flavors and textures.

Why is Chicken Tortilla Soup popular?

Its popularity stems from a perfect combination of factors. It’s incredibly flavorful, offering a savory, slightly spicy, and deeply comforting taste experience. The textural contrast from the crispy tortilla strips is a huge draw. Plus, it’s quite versatile, easily adaptable for different spice levels and dietary preferences, making it a crowd-pleaser. It’s also relatively easy to make, making it a go-to for both weeknight dinners and entertaining.

Can I make this Chicken Tortilla Soup vegetarian?

Absolutely! To make a delicious vegetarian tortilla soup, simply omit the chicken and use vegetable broth instead of chicken broth. You might want to add extra beans, corn, or even some diced sweet potato or zucchini to maintain the heartiness. It’s a fantastic way to enjoy the classic flavors without the meat. For more vegetarian recipe ideas, check out this resource.

What are the best toppings for Chicken Tortilla Soup?

The beauty of this soup is its customizable nature! Beyond the essential crispy tortilla strips, popular chicken tortilla soup toppings include shredded cheese (like Monterey Jack or cheddar), a dollop of sour cream or Greek yogurt, sliced avocado, fresh cilantro, chopped green onions, a squeeze of lime juice, or even some pickled jalapeños for an extra kick. Each topping adds a unique flavor and texture dimension.

Variations of Chicken Tortilla Soup You Can Try

While this recipe is fantastic as-is, there are so many delicious ways to switch things up and make it your own! Exploring these variations can bring new flavors and textures to your table.

• Spicy Chicken Tortilla Soup: Craving a little heat? Amp up the spice by adding an extra pinch of cayenne pepper, a diced jalapeño along with the onions and peppers, or even a dash of your favorite hot sauce to the broth. This creates a wonderfully robust and spicy chicken tortilla soup that warms you from the inside out.
• Creamy Chicken Tortilla Soup: For a richer, more decadent experience, stir in a half cup of heavy cream or coconut milk during the last 5 minutes of simmering. This transforms the soup into a luxurious creamy chicken tortilla soup that feels incredibly indulgent. A swirl of sour cream or Greek yogurt on top also adds creaminess.
• Vegetarian Tortilla Soup: This is a fantastic option for a meatless meal. Simply omit the chicken and use vegetable broth. You can add extra beans, corn, or even some diced sweet potatoes or zucchini to make it hearty. This makes a satisfying vegetarian tortilla soup that’s packed with flavor and nutrients.
• Slow Cooker or Instant Pot Adaptation: For ultimate convenience, this soup adapts beautifully! You can easily modify the instructions for a slow cooker or Instant Pot for hands-off cooking, making it a perfect weeknight meal with minimal effort. For more on slow cooker recipes, see this guide.

Amazing Chicken Tortilla Soup (1 Hour)

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• Author: basmer1517
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty, comforting, and flavorful Chicken Tortilla Soup recipe. This easy chicken tortilla soup features tender shredded chicken, fresh vegetables, savory spices, and crispy tortilla strips for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 cup chopped yellow onion
• 1 cup chopped bell pepper (any color)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for spicy chicken tortilla soup)
• 4 cups chicken broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• Salt and freshly ground black pepper to taste
• 12 corn tortillas, cut into strips
• 1/4 cup chopped fresh cilantro
• Optional toppings: shredded cheese, sour cream, avocado, lime wedges

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Instructions

1. Preheat oven to 400°F (200°C). Toss tortilla strips with a little oil and salt, spread on a baking sheet, and bake for 10-12 minutes, or until crispy. Set aside.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove chicken from pot and set aside.
3. Add chopped onion and bell pepper to the pot and cook until softened, about 5 minutes.
4. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
5. Pour in chicken broth and diced tomatoes. Bring to a simmer.
6. Return the cooked chicken to the pot. Reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
7. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
8. Stir in the rinsed black beans and frozen corn. Cook for another 5 minutes, or until heated through.
9. Season the chicken tortilla soup with salt and pepper to taste.
10. Ladle the hot chicken tortilla soup into bowls. Garnish with crispy tortilla strips, fresh cilantro, and your favorite toppings.

Notes

• For a vegetarian tortilla soup, omit the chicken and use vegetable broth. Add more beans or vegetables for heartiness.
• Adjust cayenne pepper for your desired level of spice.
• Leftover chicken tortilla soup can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can be adapted for an Instant Pot or slow cooker.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 70mg

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