Chicken Tortilla Soup
User Reviews
5
Chicken Tortilla Soup
Description
Chicken Tortilla Soup layers typical southwestern ingredients into a hearty and warming soup. The base is made by sautéing onions and jalapenos until softened, enriched with garlic, chili powder, and cumin. Adding chicken broth, tomato sauce, diced fire-roasted tomatoes, and frozen corn creates a flavorful broth that gently simmers. Shredded chicken and rinsed black beans are stirred in near the end with fresh cilantro and lime juice to brighten the flavors. The soup’s texture mingles tender chicken and beans with crunchy tortilla strips and melted Mexican cheese on top, providing varied mouthfeel and a mildly smoky, spicy character.
Serve this soup hot as a filling main course especially in cooler weather. The ingredient combination delivers a satisfying mix of protein and vegetables. Optional avocado and sour cream introduce richness and coolness that balance the chili heat. The homemade tortilla strips give a fresh crispness that contrasts with the soup's soft components. Their preparation by frying corn tortillas in vegetable oil until crisp is detailed if homemade strips are preferred over chips.
Modifications can be made to adjust the heat level by substituting jalapenos with mild bell peppers or adding extra chilies and seeds for more spice. The recipe yields about 1.5 cups of soup per serving. This versatile soup can be adapted to various spice tolerances and is practical for using leftover chicken.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 1/4 cups yellow onion 1 small, finely chopped
- 1 medium jalapeno pepper seeded and minced (1/4 cup
- 1 1/2 Tbsp garlic 4 cloves, minced
- 1 Tbsp chili powder
- 2 tsp cumin ground
- 1 (32 oz) carton chicken broth Swanson brand
- 1 (15 oz can) tomato sauce
- 1 (14.5 oz) can diced tomatoes fire roasted
- 1 1/2 cups corn frozen
- 3 cups chicken I use breast and thigh meat, shredded rotisserie
- 1 (14.5 oz) can black beans drained and rinsed
- 1/2 cup cilantro chopped
- 1 Tbsp lime juice fresh
- salt freshly ground
- black pepper freshly ground
Toppings
- 4 oz. corn tortilla strip or tortilla chips slightly crushed
- 1 cup Mexican cheese shredded, or Monterey jack cheese
- avocado optional, diced
- sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.
- Add garlic, chili powder and cumin and saute 1 minute.
- Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.
- Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.
- Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.
Notes
- Substitute 1/2 cup chopped bell pepper for jalapeno if you prefer less heat.
- To create your own tortilla strips, cut corn tortillas into strips and fry in 350°F vegetable oil until crisp, about 2 minutes; drain and season with salt immediately.
- The nutrition estimate assumes about 1.5 cups of soup per serving and excludes optional toppings like avocado and sour cream.
User Reviews
Overall Rating
5
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