why make this recipe
This Chicken Tortilla Soup is warm, fast, and full of good flavors. It uses simple ingredients you likely have at home. It feels like a comfort meal, similar in comfort to a rich bacon cheddar gnocchi soup that fills you up on a cold night.
introduction
This soup cooks in one pot and tastes fresh. You can use fresh chicken or a rotisserie bird to save time. For a different creamy take on a classic soup, you might like the creamy chicken tortilla soup version.
how to make Chicken Tortilla Soup
Follow the steps below. The soup is easy and quick.
Ingredients :
- 2 chicken breasts (fresh or rotisserie)
- 4 cups chicken or vegetable broth
- 1 can black beans
- 1 can diced tomatoes
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 pinch cayenne (optional)
- Corn tortillas
- Avocado
- Sour cream
- Shredded cheese
- Fresh cilantro
Directions :
- Chop the onion and bell pepper. Mince the garlic and shred the chicken.
- In a large pot, heat oil over medium heat and sauté onion and bell pepper for 5 minutes. Add garlic for the last minute.
- Sprinkle in cumin, chili powder, and cayenne and stir.
- Add the chicken broth, diced tomatoes (with juices), and black beans. Bring to a gentle boil.
- Once boiling, add the shredded chicken. Lower the heat and let simmer for 10-15 minutes.
- Cut corn tortillas into strips and fry or bake until crispy.
- Ladle the soup into bowls and top with avocado, cilantro, cheese, and lime juice.
If you want a lighter vegetable base or a low-carb option, check ideas from a simple cauliflower soup to swap or add vegetables.
how to serve Chicken Tortilla Soup
Serve hot in bowls. Add crunchy tortilla strips on top. Put avocado slices, a spoon of sour cream, shredded cheese, and fresh cilantro on each bowl. A squeeze of lime brightens the flavor. For a hearty table, serve with a warm bread or a side like a simple copycat Outback potato soup if you want more comfort food.
how to store Chicken Tortilla Soup
Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days. Reheat on the stove over low heat until hot. Keep tortilla strips and avocado separate and add fresh when you serve.
tips to make Chicken Tortilla Soup
- Use rotisserie chicken to cut cook time and add more flavor.
- Toast spices in the pot for 30 seconds before adding liquids to boost flavor.
- Add the tortilla strips just before serving so they stay crisp.
- For extra heat, add more chili powder or a little jalapeño.
- If you need a protein boost, try a creamy or cottage-style mix like the cottage cheese mushroom soup ideas for pairing flavors.
variation (if any)
- Make it creamy: stir in a little cream or blended beans for a thicker soup.
- Make it vegetarian: skip the chicken and use extra beans and vegetables.
- Add corn, jalapeño, or lime zest to change the flavor.
- Use baked tortilla chips instead of fried strips for a lighter crunch.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw and shred it before adding to the soup.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the vegetables first, then add all ingredients and cook on low for 4–6 hours.
Q: How do I keep the tortillas from getting soggy?
A: Keep the tortilla strips separate and add them to each bowl right before eating.
Q: Can I freeze the soup?
A: You can freeze it without toppings and tortilla strips for up to 2 months. Defrost in the fridge and reheat slowly.
Q: Is this soup spicy?
A: It is mild by default. Add cayenne or extra chili powder for more heat.
Chicken Tortilla Soup
Ingredients
Method
- Chop the onion and bell pepper. Mince the garlic and shred the chicken.
- In a large pot, heat oil over medium heat and sauté onion and bell pepper for 5 minutes. Add garlic for the last minute.
- Sprinkle in cumin, chili powder, and cayenne and stir.
- Add the chicken broth, diced tomatoes (with juices), and black beans. Bring to a gentle boil.
- Once boiling, add the shredded chicken. Lower the heat and let simmer for 10-15 minutes.
- Cut corn tortillas into strips and fry or bake until crispy.
- Ladle the soup into bowls and top with avocado, cilantro, cheese, and lime juice.