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The Best Chicken Tortilla Soup Recipe Ever

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The BEST Chicken Tortilla Soup (Easy & All Homemade!) Oh Sweet Basil
The BEST Chicken Tortilla Soup (Easy & All Homemade!) Oh Sweet Basil from ohsweetbasil.com

Description

Chicken tortilla soup is a delicious and hearty dish that is easy to make and perfect for cold weather. This recipe combines juicy chicken, tender vegetables, and Mexican-inspired seasonings for a flavor-packed soup that will warm your soul. Topped with crispy tortilla strips, shredded cheese, and fresh avocado, this soup is sure to become a favorite in your household.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 6 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Tortilla strips, shredded cheese, and diced avocado, for serving

Equipment

  • Dutch oven or large soup pot
  • Cooking spoon or spatula
  • Cutting board
  • Knife
  • Bowls and spoons for serving

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the onion, garlic, jalapeno pepper, and red bell pepper, and sauté until the vegetables are tender, about 5 minutes.
  2. Add the chili powder, cumin, smoked paprika, and oregano to the pot, and stir to combine. Cook for 1-2 minutes, or until the spices are fragrant.
  3. Add the chicken broth, diced tomatoes, black beans, and corn to the pot, and stir to combine. Bring the soup to a simmer.
  4. Add the cooked and shredded chicken to the pot, and stir to combine. Simmer the soup for 10-15 minutes, or until the flavors have melded together.
  5. Stir in the lime juice, and season the soup with salt and pepper to taste.
  6. To serve, ladle the soup into bowls and top with tortilla strips, shredded cheese, and diced avocado.

Notes

  • If you prefer a spicier soup, you can leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper to the pot.
  • You can use any type of cooked chicken for this recipe, such as rotisserie chicken or leftover grilled chicken.
  • If you don't have smoked paprika, you can use regular paprika or omit it altogether.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 8g
  • Saturated fat: 2g
  • Cholesterol: 50mg
  • Sodium: 900mg
  • Total carbohydrate: 23g
  • Dietary fiber: 6g
  • Sugar: 5g
  • Protein: 22g

Recipes FAQ

Can I use canned chicken instead of cooking my own?

Yes, you can use canned chicken if you prefer. Simply drain and shred the chicken before adding it to the pot.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this soup?

Yes, you can freeze this soup. Simply let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Recipe Tips

  • If you want to make this soup even heartier, you can add cooked rice or quinoa to the pot.
  • This soup is also delicious with a dollop of sour cream or a sprinkle of chopped cilantro on top.
  • If you don't have tortilla strips, you can use crushed tortilla chips or make your own by cutting corn tortillas into strips and frying them until crispy.

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