Introduction to Chicken Tortilla Soup
If you’re searching for a bowl of delicious comfort, look no further than chicken tortilla soup. This hearty dish combines tender chicken, vibrant vegetables, and the unmistakable crunch of tortilla chips, making it a go-to choice for any chilly evening or a cozy gathering with friends.
Why Chicken Tortilla Soup is the Perfect Comfort Food
What sets chicken tortilla soup apart is its incredible versatility and rich flavor profile. With warming spices like cumin and ancho chili, each spoonful is a little explosion of Mexican-inspired delight. The combination of textures—from the crispy tortilla strips to the creamy toppings like avocado and cheese—ensures that you’ll never tire of this tasty meal.
Not only is it easy to whip up, but chicken tortilla soup is also a one-pot wonder, minimizing the mess in your kitchen after cooking. You can easily customize it with your favorite toppings, whether you prefer a sprinkle of cilantro or a squeeze of fresh lime. It’s also a fantastic way to use up leftover rotisserie chicken, allowing for a quick yet hearty meal that doesn't compromise on taste.
Looking for inspiration? Check out this guide on soup variations that will make you fall even more in love with this timeless dish!
Ingredients for Chicken Tortilla Soup
Fresh and Flavorful Ingredients You’ll Need
When it comes to crafting the perfect chicken tortilla soup, having the right ingredients makes all the difference. Here’s a handy list that will ensure your soup bursts with flavor and texture!
- Cooking oil: ½ cup of neutral oil (like grapeseed or canola) sets the stage for frying your tortillas.
- Corn tortillas: You’ll need 6 (5- to 6-inch) tortillas, cut into thin strips for those signature crunchy toppings.
- Onion & peppers: A large onion and 2 medium poblano peppers add depth and sweetness.
- Garlic: 3 cloves of minced or grated garlic pack an aromatic punch.
- Herbs & spices: Fresh cilantro stems, ground ancho chili, cumin, oregano, and kosher salt elevate the flavor profile.
- Chicken broth: A 32-ounce carton of low-sodium chicken broth keeps your soup hearty.
- Chicken: About 4 cups of cooked, shredded chicken (think rotisserie for ease) adds protein.
- Corn & tomatoes: 2 cups of frozen corn and a 15-ounce can of crushed fire-roasted tomatoes complete the soup beautifully.
- Lime juice: A splash of freshly squeezed lime juice brings brightness.
For more tips and tricks on ingredient substitutions, check out this resource for a deeper dive into enhancing your flavor journey!
Preparing Chicken Tortilla Soup
Creating a warming bowl of chicken tortilla soup is not just about the ingredients; it’s a delightful journey that fills your home with enticing aromas. Here’s a step-by-step guide that will help you navigate through preparing this comforting dish with ease.
Prepare the ingredients
Before diving into cooking, it’s crucial to prep all your ingredients. Gather everything you'll need, including:
- Tortillas: Halve and slice your corn tortillas into strips.
- Vegetables: Dice one large onion and two medium poblano peppers, and mince three cloves of garlic.
- Seasonings: Measure out your dried spices, like chili powder, cumin, and oregano, as well as your salt.
Having all these ingredients ready will streamline your cooking process and make it more enjoyable. Plus, it helps to avoid any frantic last-minute dashes to the pantry!
Fry the tortilla strips
Now that you’re all set, let’s fry those tortilla strips for a crunchy texture. Heat ½ cup of neutral oil in a medium Dutch oven over medium heat. Once shimmering, carefully add your tortilla strips in batches. Fry them for about 45-60 seconds until they're golden-brown.
After frying, transfer them to a paper towel-lined plate and sprinkle with kosher salt. This step not only adds flavor but also gives your soup that delightful crunch.
Cook the aromatic vegetables
With your tortilla strips ready, it’s time to build the flavor base for your chicken tortilla soup. In the same pot, keep 3 tablespoons of the oil and add the diced onions, poblano peppers, and minced garlic. Cook these aromatic vegetables for around 8 minutes, stirring occasionally until they soften and turn slightly golden. This step is essential for infusing rich flavors into the dish.
Add broth and chicken
Next, it’s time to bring everything together! Pour in your low-sodium chicken broth and add the shredded cooked chicken, frozen corn, crushed tomatoes, and a cup of water. This medley not only adds nutrition but also makes your soup hearty and satisfying. Bring everything to a boil, then reduce the heat to maintain a gentle simmer for about 15-20 minutes. This simmering is where the magic happens, allowing all those flavors to meld beautifully.
Simmer to perfection
As your soup simmers, feel free to sneak a taste! This part is all about adjusting flavors to your liking. After 15 to 20 minutes, turn off the heat and stir in two tablespoons of freshly squeezed lime juice. The lime will brighten up the soup and add a touch of zest that balances the richness of the broth.
Finish with lime juice
Finally, before serving, don’t forget to taste and season with additional salt, if needed. By now, your chicken tortilla soup is not only ready but is also bursting with vibrant flavors. Serve it piping hot with those crispy tortilla strips on top and any additional toppings you fancy, like cheese, avocado, or cilantro.
This delightful soup makes for a cozy meal that’s perfect for weeknights. Enjoy every spoonful!
For more tips and variations on chicken tortilla soup, you might want to check out this guide on tortilla soup variations. Happy cooking!
Variations on Chicken Tortilla Soup
Vegetarian Tortilla Soup
For a meatless twist on classic chicken tortilla soup, simply swap out the chicken for hearty vegetables like zucchini, bell peppers, or beans. Use vegetable broth instead of chicken broth and pile on toppings like roasted corn and fresh avocado for a satisfying meal. You can even add a can of black beans for extra protein! The flavors will still pop, and you'll have a nutritious bowl perfect for any occasion.
Spicy Chicken Tortilla Soup
If you're in the mood for something with a kick, try making a spicy chicken tortilla soup. Incorporate jalapeños or serrano peppers to elevate the heat, or consider adding a splash of your favorite hot sauce. For a smoky flavor, toss in a few chipotle peppers in adobo sauce. The result? A bowl that warms you from the inside out—perfect to pair with crispy tortilla strips and cooling avocado.
Want more variations? Check out this article for ideas on customizing your soup even further!
Cooking Tips and Notes for Chicken Tortilla Soup
Choosing the Right Chicken
When making your chicken tortilla soup, opting for rotisserie chicken is a game-changer. Not only does it save time, but it also adds incredible flavor. If you prefer, you can also use grilled chicken breasts or thighs for a healthier twist. Just be sure to season your chicken well, as this will enhance the depth of flavor.
Adjusting Spice Levels
Spice is crucial in your chicken tortilla soup. If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper. If you're cooking for those with milder preferences, you can always start with less chili powder and gradually add more once the soup has simmered. Remember, you can always spice it up, but you can’t take spice out!
For additional tips on customizing your spices, consider checking out this resource from Spiceography.
Serving suggestions for Chicken Tortilla Soup
Essential toppings for a delicious bowl
To elevate your chicken tortilla soup, consider garnishing with essential toppings that enhance both flavor and texture. Try adding:
- Shredded cheese like Colby Jack or mild cheddar
- Creamy diced avocado for richness
- Fresh cilantro leaves for a burst of freshness
- Zesty lime wedges to add a tangy kick
Feel free to get creative—a drizzle of sour cream or a sprinkle of hot sauce can take your bowl to the next level!
Pairing with sides and drinks
For a well-rounded meal, pair your chicken tortilla soup with crispy tortilla chips or a refreshing green salad. A light fruit smoothie or iced tea complements the flavors beautifully. For a cozy night in, why not make some warm cornbread? It’s the perfect vehicle for soaking up every last drop of your flavorful soup!
For more inspiration, check out this guide on soup pairings to explore additional side options that make your meal complete.
Time Breakdown for Chicken Tortilla Soup
Preparation Time
Getting everything ready for your chicken tortilla soup is a breeze, taking just about 10 minutes. Chop, dice, and measure your ingredients, so you’re prepped and ready to cook!
Cooking Time
Once you're prepped, the cooking time is around 40 minutes—perfect for those busy evenings. In no time, you’ll be enjoying a warm, fulfilling meal that brings the whole family together.
Total Time
Adding it all up, the total time for this delightful soup is about 50 minutes. It’s an efficient way to whip up comfort food that doesn’t compromise on flavor!
For more tips on timing and ingredient prep, check out this guide to ensure you make the most out of your cooking experience.
Nutritional Facts for Chicken Tortilla Soup
Calories
A hearty serving of chicken tortilla soup typically contains around 350 calories. Perfect for a satisfying meal, this soup combines flavorful ingredients while remaining balanced.
Protein
Packed with protein, one serving of chicken tortilla soup offers about 30 grams. This nutrient is essential, especially for those with active lifestyles, making it a great choice for young professionals.
Sodium
Be mindful of sodium intake, as a bowl can have approximately 800 mg of sodium. Opting for low-sodium chicken broth can significantly reduce this level, allowing you to enjoy your soup without worry.
For more on the benefits of homemade soups, check out resources like the American Heart Association for tips on managing sodium levels in your diet.
FAQs about Chicken Tortilla Soup
Can I make this soup ahead of time?
Absolutely! Chicken tortilla soup is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator. Just make sure to keep the tortilla strips separate until you’re ready to serve, as they can lose their crispness when stored in the soup.
What if I can’t find poblano peppers?
No worries! If you can’t find poblano peppers, you can substitute them with green bell peppers, jalapeños, or even Anaheim peppers for a milder flavor. Just keep in mind that the flavor profile may shift slightly, but it will still taste fantastic!
Is this soup freezable?
Yes, chicken tortilla soup freezes wonderfully! Store it in an airtight container in the freezer for up to 3 months. Just be sure to add fresh toppings like avocado and cheese after thawing and reheating for the best taste and texture. Want to learn more about freezing soups? Check out resources from the Utah State University Extension on freezing homemade soups here.
Conclusion on Chicken Tortilla Soup
In summary, chicken tortilla soup is a comforting classic that’s both flavorful and satisfying. The combination of spices, fresh ingredients, and crispy tortilla strips creates a delightful experience. Whether you're serving it for a cozy dinner or a gathering with friends, this soup is sure to impress! Happy cooking!
Chicken Tortilla Soup
Equipment
- Dutch oven
Ingredients
For the soup
- ½ cup neutral oil such as grapeseed or canola, plus more as needed
- 6 pieces corn tortillas (5- to 6-inch) halved and thinly sliced into strips
- 1 large yellow or white onion finely diced (about 1 ¾ cups)
- 2 medium poblano peppers seeded and finely diced (about 1 cup)
- 3 cloves garlic finely grated or minced
- 2 tablespoons fresh cilantro stems coarsely chopped (from about 15 sprigs; reserve the leaves for serving)
- 2 teaspoons ground ancho chili or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican
- 1 teaspoon kosher salt plus more for sprinkling
- 1 carton low-sodium chicken broth (32-ounce)
- 4 cups cooked chicken coarsely shredded (about 1 pound), preferably rotisserie
- 2 cups frozen corn kernels (do not thaw)
- 1 can crushed tomatoes preferably fire-roasted (15-ounce)
- 1 cup water
- 2 tablespoons lime juice freshly squeezed (from 1 medium lime)
Topping options
- Shredded Colby Jack, Chihuahua, or mild cheddar cheese
- Diced avocado
- Cilantro leaves torn or coarsely chopped
- Lime wedges
Instructions
Cooking Steps
- Heat ½ cup neutral oil in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. Working in 3 batches, fry 6 thinly sliced corn tortillas, stirring and flipping frequently, until crisp and light golden-brown, 45 to 60 seconds. Using a slotted spatula, transfer the tortilla strips to the plate. Sprinkle lightly with kosher salt. Add more oil as needed if the pot gets too dry.
- Discard all but 3 tablespoons of the oil from the pot (don’t worry about straining any broken bits of fried tortilla out). Return to medium-high heat and add 1 diced large yellow onion, 2 finely diced medium poblano peppers, 3 finely grated garlic cloves, and 2 tablespoons coarsely chopped fresh cilantro stems. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.
- Stir in 2 teaspoons ground ancho chili, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Cook, stirring frequently, until fragrant, about 1 minute. Stir in 1 (32-ounce) carton low-sodium chicken broth, 4 cups shredded cooked chicken, 2 cups frozen corn kernels, 1 (15-ounce) can crushed tomatoes, and 1 cup water. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, 15 to 20 minutes.
- Turn off the heat. Stir in 2 tablespoons lime juice. Taste and season with more kosher salt as needed. Serve with the tortilla strips and desired toppings.
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