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Chicken Tortilla Soup

Chicken Tortilla Soup
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Chicken Tortilla Soup is a comforting and hearty soup featuring tender chicken, smoky spices, fresh vegetables, and crispy tortilla strips. Perfect for cozy nights and family gatherings, this vibrant soup combines rich flavors and nourishing ingredients, making it a versatile, family-friendly meal that’s easy to prepare and customize.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breast or thighs

Vegetables

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced

Tomatoes and Broth

  • 1 can (14 oz) crushed tomatoes
  • 4 cups chicken broth

Beans

  • 1 can (15 oz) black beans or pinto beans, drained and rinsed

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Tortilla Strips

  • 6 corn tortillas, cut into strips and crisped

Fresh Toppings

  • Fresh cilantro, chopped
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Shredded cheese (queso fresco or cheddar)
  • Sour cream (optional)

Instructions

  1. Sauté the Aromatics: Heat 1-2 tablespoons of oil in a large pot over medium heat. Add diced onions, minced garlic, and diced bell peppers. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes. This builds the foundational flavor of your soup.
  2. Add Spices and Tomatoes: Sprinkle in chili powder, cumin, and smoked paprika. Stir continuously for about 1 minute to toast the spices and release their aroma. Then pour in the crushed tomatoes and cook for 3-5 minutes, allowing the flavors to meld together.
  3. Simmer With Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle simmer. Add the boneless chicken pieces and let them cook gently in the broth until they are tender and cooked through, approximately 15-20 minutes.
  4. Include Beans and Adjust Seasoning: Stir in the drained and rinsed beans. Taste the soup and adjust salt, pepper, and spice levels as needed to achieve the ideal savory balance.
  5. Shred Chicken and Finish Cooking: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and let everything simmer together for a few more minutes so the flavors unify.
  6. Prepare Tortilla Strips and Serve: Crisp tortilla strips in a skillet or bake in the oven until golden and crunchy. Ladle the hot soup into bowls, top with the crispy tortilla strips, and garnish with fresh cilantro, avocado slices, lime wedges, shredded cheese, and sour cream if desired. Serve immediately.

Notes

  • Use homemade chicken broth for richer flavor or high-quality store-bought broth.
  • Toasting the spices before adding liquids intensifies their flavor and aroma.
  • Add fresh cilantro, lime juice, and avocado as toppings to brighten and balance the dish.
  • Always add crispy tortilla strips just before serving to maintain their crunch.
  • Adjust the spice level by varying the amount of chili powder or adding fresh jalapeños or chipotle peppers.
  • Feel free to substitute rotisserie chicken for a quick shortcut.
  • This soup can be made in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or high for 3-4 hours.

Nutrition

Keywords: Chicken Tortilla Soup, Mexican soup, Chicken soup, Comfort food, Gluten-free soup, Family dinner, Spicy soup

Find it online: https://recipesbykaeli.com/chicken-tortilla-soup/