Try this delicious Chicken Tortilla Soup, quick, hearty, and perfect for busy days!

 

🍲 Try This Delicious Chicken Tortilla Soup

Quick · Hearty · Perfect for Busy Days

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1. Introduction: Why Chicken Tortilla Soup?

Chicken Tortilla Soup hits every note: warmth, flavor, ease, and versatility. Born from the traditions of Mexican and Tex‑Mex cooking, this soup combines juicy shredded chicken, a tomato‑rich broth, beans, corn, fragrant spices, and crispy tortilla strips. It’s an all‑in‑one bowl of protein, veggies, fiber, and bold taste that’s easy to prep, freezes well, and feels just as good for weeknight dinners as it does for meal prep or casual gatherings.

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2. The Flavor Profile

• Savory broth infused with garlic, onion, chili spices, and tomato

• Tender chicken that soaks up all those flavors

• Crunchy tortillas on top for texture contrast

• Fresh toppings like avocado, cilantro, lime, and cheese for brightness

Every sip and spoonful combines warmth, spice, and that irresistible crunch—ensuring you won’t forget this soup anytime soon.

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3. Ingredients Breakdown (Serves 6–8)

Broth & Chicken

• 1 tablespoon olive oil

• 1 lb (450g) boneless, skinless chicken breasts or thighs (or shredded rotisserie chicken)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and finely chopped (optional; adjust for heat)

• 1 bell pepper (any color), diced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne (optional, for extra heat)

• 1 can (14.5 oz) diced tomatoes, undrained

• 4 cups chicken broth (low-sodium preferred)

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

• 1 cup frozen corn (or fresh kernels)

• Salt & pepper to taste

Tortilla Crunch

• 4 corn tortillas, cut into strips

• Oil for frying or baking (olive or vegetable)

• Pinch of salt

Toppings (Optional but recommended)

• 1 ripe avocado, diced

• 1/2 cup shredded cheddar or Monterey Jack cheese

• 1/4 cup fresh cilantro leaves

• Lime wedges

• Sour cream or Mexican crema

• Sliced green onions

• Sliced radishes

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4. Step-by-Step Instructions

Step 1: Prep the Tortilla Strips (Crunch Magic!)

Oven‑Baked Method (Healthier):

1. Preheat oven to 400 °F (200 °C).

2. Toss tortilla strips with a tablespoon of oil and a pinch of salt.

3. Spread in a single layer on a baking sheet.

4. Bake 8–12 minutes, flipping halfway, until crisp and lightly golden.

5. Remove from oven and let cool—tortillas will crisp more as they cool.

Pan‑Fried Method (Traditional):

1. In a medium skillet, heat 2–3 tablespoons oil over medium-high heat.

2. Fry tortilla strips in batches until crisp and golden (about 2–3 minutes).

3. Drain on paper towels and season immediately with salt.

Shortcut Option: Use store-bought tortilla chips, crushed or halved—still delicious!

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Step 2: Sauté Aromatics and Build the Soup Base

1. In a large pot or Dutch oven over medium heat, warm the olive oil.

2. Add diced onion, sauté 3–4 minutes until translucent.

3. Add garlic, jalapeño, and bell pepper; sauté another 2 minutes.

4. Stir in cumin, chili powder, smoked paprika, and cayenne; cook 30 seconds until fragrant.

5. Add diced tomatoes (with juices) and cook 2–3 minutes to meld flavors.

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Step 3: Add Liquid, Chicken, Beans, and Corn

1. Pour in chicken broth and bring just to a simmer.

2. Submerge chicken breasts or thighs; reduce heat to maintain a gentle simmer.

3. Partially cover pot and simmer 15–20 minutes, or until chicken is cooked through.

4. Add black beans and corn; simmer 5 minutes more to heat through and combine flavors.

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Step 4: Shred the Chicken

• Remove chicken to a plate; shred using two forks.

• Return chicken to pot, stir to combine.

• Taste and season with salt and pepper (add more chili powder or cayenne if you like more spice).

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Step 5: Serve and Garnish

1. Ladle soup into bowls.

2. Top each bowl with a handful of crunchy tortilla strips.

3. Add desired toppings—diced avocado, cheese, cilantro, lime wedge, sour cream, green onions, or radishes.

4. Serve hot—the contrast between the warm soup and fresh toppings is pure comfort.

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5. Tips for Success

• Rotisserie shortcut: Use store‑bought rotisserie chicken—skip the cooking step and just shred and add warmed chicken.

• Freezer friendly: Cool completely, then freeze soup (without tortilla strips) in airtight containers for up to 3 months.

• Make it vegetarian: Replace chicken broth with veggie broth and skip the chicken or use shredded jackfruit or extra beans.

• Spice adjustment: Remove jalapeño seeds or skip cayenne to reduce heat; add chipotle or hot sauce for more kick.

• Elegant touch: Use multicolored tortilla strips or sweet potato tortillas for color variety.

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6. Flavor Variations

1. Creamy Chicken Tortilla Soup: Stir in ½ cup heavy cream or sour cream just before serving.

2. Green Version: Replace tomatoes with tomatillos and cilantro for a tangy verde twist.

3. Mexican Street Style: Add hominy or poblano peppers and top with crema and cotija cheese.

4. Southwest Corn & Bacon: Add diced cooked bacon and roasted poblano strips.

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7. Nutritional Info (Per Serving, Without Toppings)

Component	Calories	Protein	Carbs	Fat	Fiber
Soup (approx.)	250–300 kcal	25 g	28 g	8 g	10 g