If you're craving a warm, comforting bowl of deliciousness that transports you straight to the heart of Mexico, look no further than this Chicken Tortilla Soup! With its rich flavors and satisfying ingredients, this recipe is not only quick to prepare but also an absolute crowd-pleaser. In just 40 minutes, you can whip up a hearty meal that serves four, perfect for cozy family dinners or impressing guests. Get ready to dive into a bowl of savory goodness topped with crispy tortilla strips, creamy avocado, and fresh cilantro—your taste buds are in for a treat!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Tortilla strips for garnish
- Avocado for garnish
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked shredded chicken, 4 cups of chicken broth, 1 can of diced tomatoes, 1 can of black beans (rinsed and drained), 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of chili powder, tortilla strips, avocado, and fresh cilantro.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Sprinkle in the cumin and chili powder, stirring to combine with the onion and garlic mixture. Cook for about 1 minute to allow the spices to become fragrant.
- Pour in the 4 cups of chicken broth and add the can of diced tomatoes (including the juice) and the black beans. Stir well to combine all the ingredients.
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, add the shredded cooked chicken to the pot. Stir well and let it simmer for an additional 5-10 minutes until the chicken is heated through.
- While the soup is simmering, prepare your garnishes. Slice the avocado into small cubes and chop the fresh cilantro.
- Once the soup is ready, taste and adjust the seasoning if necessary. You can add salt and pepper to taste.
- To serve, ladle the chicken tortilla soup into bowls. Top each serving with tortilla strips, diced avocado, and a sprinkle of fresh cilantro for added flavor and presentation.
- Enjoy your delicious homemade Chicken Tortilla Soup!
Tips
- Use Rotisserie Chicken: To save time, consider using store-bought rotisserie chicken. Just shred it, and it’s ready to go, making your prep even faster!
- Customize Your Spice Level: If you like it spicy, feel free to add some diced jalapeños or a pinch of cayenne pepper to the pot along with the cumin and chili powder.
- Add Fresh Veggies: For added nutrition and texture, toss in some diced bell peppers or corn when you add the tomatoes and beans.
- Make it Ahead of Time: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the fridge.
- Garnish Generously: Don’t skimp on the garnishes! The crispy tortilla strips, creamy avocado, and fresh cilantro not only enhance the flavor but also make the soup visually appealing.
- Serve with Lime Wedges: A squeeze of fresh lime juice just before serving can brighten the flavors and add a refreshing zing to your soup.
- Store Leftovers Properly: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days, but keep the tortilla strips separate to maintain their crunch.Enjoy your cooking adventure with this delightful Chicken Tortilla Soup recipe!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 80mg
