Save Warm your soul with a bowl of the Best Chicken Tortilla Soup, a vibrant Mexican-inspired dish that's as comforting as it is flavorful. This hearty soup brings together tender chicken, fire-roasted tomatoes, and sweet corn in a zesty broth, topped with the satisfying crunch of homemade tortilla strips. It’s a perfect family meal that captures the essence of traditional flavors with an easy, modern approach.
Save This soup is a nutritional powerhouse, offering a balanced mix of lean protein and colorful vegetables. Whether you are hosting a casual dinner or looking for a healthy meal-prep option, this recipe is a guaranteed crowd-pleaser that can be easily customized to suit your preferred spice level and topping choices.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 cup frozen or canned corn (drained), 1 jalapeño (seeded and finely chopped, optional), 1 lime (juiced), 1/4 cup fresh cilantro (chopped)
- Canned Goods: 1 can (400 g) fire-roasted diced tomatoes, 1 liter (4 cups) low-sodium chicken broth
- Seasonings: 1 bay leaf, 1 1/2 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and black pepper (to taste)
- Tortilla Strips: 4 corn tortillas (cut into thin strips), 1 tablespoon olive oil
- Optional Toppings: Sliced avocado, shredded cheese, sour cream, extra lime wedges
Instructions
- Step 1: Bake Tortilla Strips
- Preheat oven to 180°C (350°F). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.
- Step 2: Sauté Aromatics
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 3: Season the Base
- Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.
- Step 4: Simmer the Soup
- Add chicken breasts, fire-roasted tomatoes (with juice), corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.
- Step 5: Shred the Chicken
- Remove chicken breasts, shred them with two forks, and return the meat to the pot.
- Step 6: Final Seasoning
- Add lime juice and chopped cilantro. Taste and adjust seasoning if needed. Discard the bay leaf.
- Step 7: Serve
- Ladle soup into bowls, top with the prepared tortilla strips and your choice of optional toppings like avocado, cheese, or sour cream.
Zusatztipps für die Zubereitung
For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper. If you're short on time, you can substitute the chicken breasts with a pre-cooked rotisserie chicken; simply shred the meat and add it to the broth, reducing the simmering time accordingly.
Varianten und Anpassungen
For a vegetarian version of this soup, omit the chicken and use vegetable broth. You can add a can of drained black beans to maintain the protein content and add extra heartiness to the dish.
Serviervorschläge
This soup is best served hot with extra lime wedges on the side for squeezing. It pairs beautifully with warm corn tortillas or a slice of crusty bread to soak up the flavorful broth. For a fuller meal, serve it alongside a crisp green salad.
Save Enjoy this flavorful and comforting Chicken Tortilla Soup, a dish that brings a touch of Mexican zest to your table. Whether it’s a cold winter evening or a casual weeknight, this soup is sure to become a staple in your recipe collection.
Recipe Questions & Answers
- → Can I make this soup spicier?
Yes! Leave the seeds in the jalapeño or add a pinch of cayenne pepper when adding the spices. You can also add diced green chilies or hot sauce to increase the heat level.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Use shredded rotisserie chicken and add it during the last 5-10 minutes of simmering just to heat through. This reduces the total cooking time significantly.
- → How do I store and reheat leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Keep tortilla strips separate to maintain their crunch. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze the soup without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Make fresh tortilla strips when serving.
- → What can I serve with this soup?
This soup pairs well with warm corn tortillas, crusty bread, or a simple green salad. Traditional Mexican sides like Mexican rice or refried beans also complement it nicely.
- → Is this suitable for meal prep?
Perfect for meal prep! The flavors actually develop and improve after a day or two. Portion into containers, keeping toppings separate, and enjoy throughout the week.