Chicken Tortilla Soup Recipe
User Reviews
5
Chicken Tortilla Soup Recipe
Description
Chicken Tortilla Soup Recipe features sautéed onions and jalapeños cooked with garlic, chili powder, and cumin to build a flavorful base. The soup includes boneless chicken breasts, fire-roasted tomatoes, frozen corn, black beans, and chicken broth, simmered to develop rich flavors and tender chicken. After cooking, the chicken is shredded and returned to the pot for a final simmer, enhancing the texture and taste.
Crispy tortilla strips made by lightly frying corn tortilla strips in vegetable oil until golden brown provide a pleasant crunch topping. These are salted after frying to complement the soup's seasoning. The lime juice added optionally can brighten the overall flavor, balancing the mild heat from the peppers and spices.
Serve the soup hot with crispy tortilla strips on top for textural contrast. This dish suits a lunch or dinner that benefits from a warming, satisfying soup with a blend of textures and traditional southwestern-inspired flavors.
Ingredients
- 1 tablespoon olive oil
- 1-2 jalapeno pepper chopped (use hotter peppers if you'd like, or use bell or poblano pepper for milder
- 1 onion chopped, medium
- 3 garlic chopped, cloves
- 1 tablespoon chili powder I love ancho powder for this
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1.5 pounds chicken breast or use chicken thighs, boneless
- 2 ounce cans fire roasted tomatoes (or use chopped fresh tomatoes)
- ½ cup corn frozen is OK
- 3-4 cups chicken broth (use 4 cups for thinner)
- 1 can black beans drained
- 1 lime optional, juice from 1
For the Crispy Tortilla Strips
- 1/2 cup vegetable oil
- 6 corn tortillas cut into strips
FOR SERVING: Use your favorite toppings like diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, hot sauce, lime juice, or more.
Instructions
FOR THE CRISPY TORTILLA STRIPS
- Add 1/2 cup vegetable oil to a separate wide pot or pan to medium heat. Bring it to a simmer. Do not let the oil boil.
- Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides.
- Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely.
FOR THE CHICKEN TORTILLA SOUP
- Heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
- Add the garlic, chili powder, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
- Add chicken, tomatoes, corn, chicken broth, and black beans. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
- Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
- Swirl in some lime juice (if desired) then serve in bowls topped with crispy tortilla strips and your other favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 49g | 98% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 305mg | 13% |
| Potassium | 1250mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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