Chicken Tortilla Soup
Warm up with a bowl of this comforting and delicious Chicken Tortilla Soup! Packed with flavor and easy to make, it’s the perfect dish for a cozy night in.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Tortilla strips, avocado, lime wedges, and cilantro for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, jalapeno, and bell pepper. Cook until softened, about 5 minutes.
- Add the diced tomatoes, black beans, corn, chili powder, and cumin. Stir to combine.
- Pour in the chicken broth and bring to a simmer. Let cook for 20 minutes.
- Add the shredded chicken and season with salt and pepper.
- Serve the soup hot, garnished with tortilla strips, avocado, lime wedges, and cilantro.
Nutrition Information:
- Calories: 300
- Protein: 25g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 8g
Popular questions:
- Can I use pre-cooked rotisserie chicken instead of cooking my own?
- What can I use as a substitute for black beans?
- Can I make this soup vegetarian?
- How long will this soup last in the refrigerator?
- Can I freeze this soup?
- Can I add more spices to adjust the flavor?
- Can I use fresh corn instead of canned?
- Is it necessary to garnish with all the suggested toppings?
- Can I make this soup in a slow cooker?
- What makes this soup healthy?
Yes, using pre-cooked rotisserie chicken can save time and still add great flavor to the soup.
Kidney beans or pinto beans can be used as substitutes for black beans in this recipe.
Yes, simply omit the chicken and use vegetable broth instead of chicken broth.
This soup can be stored in the refrigerator for up to 3-4 days.
Yes, this soup freezes well. Just be sure to cool it completely before freezing.
Absolutely! Feel free to adjust the chili powder and cumin to suit your taste preferences.
Yes, fresh corn can be used in place of canned corn for a fresher flavor.
No, feel free to customize the toppings to your liking or based on what you have on hand.
Yes, you can easily adapt this recipe for a slow cooker by following the same steps and cooking on low for 6-8 hours.
This soup is packed with protein, fiber, and vegetables, making it a nutritious and satisfying meal option.
Helpful tips:
- For extra heat, leave some of the jalapeno seeds in when dicing.
- Top the soup with a dollop of Greek yogurt for added creaminess.
- Add a squeeze of fresh lime juice before serving for a burst of flavor.
- Try serving the soup with a side of warm tortillas or cornbread.
- Experiment with different beans or vegetables to customize the soup to your liking.
- Make a double batch and freeze individual portions for quick and convenient meals later on.
- Drizzle with a bit of hot sauce for an extra kick of flavor.
- Feel free to add in some cooked rice or quinoa for a heartier soup.
- Garnish with a sprinkle of shredded cheese for added richness.
- Try adding a can of diced green chilies for an extra layer of flavor.
Expert Secrets:
- Add a splash of chicken broth while sautéing the vegetables to prevent them from burning.
- Let the soup simmer for longer to allow the flavors to meld together even more.
- Use homemade chicken broth for the best flavor, if possible.
- Adjust the seasoning at the end of cooking to ensure the perfect balance of flavors.
- Try using fire-roasted tomatoes for a smokier flavor profile.
- Use a rotisserie chicken carcass to make a homemade broth before adding the shredded chicken.
- For a thicker soup, mix in a slurry of cornstarch and water towards the end of cooking.
- Roast the bell pepper and corn before adding them to the soup for an added depth of flavor.
- Toast the tortilla strips before garnishing for a crispy and flavorful topping.
- Add a pinch of sugar to balance out the acidity from the tomatoes.