why make this recipe
This Classic Chicken Tortilla Soup is warm, fresh, and quick to cook. You get good flavor with simple ingredients. It is perfect for weeknights and for feeding a family. The soup fills you up with protein and vegetables.
introduction
This soup uses cooked chicken, beans, corn, tomatoes, and spices. It cooks fast and tastes bright with lime and cilantro. If you like simple soups, try the clean chicken mushroom soup for another easy idea.
how to make Classic Chicken Tortilla Soup
Start by softening the onion, garlic, and bell pepper in oil. Add cumin and chili powder so the soup gets a warm, smoky taste. Then add broth, chicken, tomatoes, beans, and corn. Simmer to let flavors mix. If you want a richer soup, look at the Marry Me Chicken Soup for ideas on adding cream or extra herbs.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- Salt and pepper to taste
- Tortilla chips
- Avocado, diced
- Lime wedges
- Chopped cilantro for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
- Stir in the cumin and chili powder; cook for 1 minute.
- Pour in the chicken broth, add the shredded chicken, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with tortilla chips, avocado, a squeeze of lime, and cilantro.
how to serve Classic Chicken Tortilla Soup
Ladle the soup into bowls. Top each bowl with a handful of tortilla chips, diced avocado, a squeeze of lime, and chopped cilantro. Serve with extra chips or warm tortillas on the side. You can add shredded cheese if you like.
how to store Classic Chicken Tortilla Soup
Cool the soup to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.
tips to make Classic Chicken Tortilla Soup
- Use rotisserie chicken to save time.
- Toast the spices briefly in the pot for more flavor.
- Add a squeeze of lime at the end to brighten the soup.
- For a different twist, try the ultimate comfort food chicken parmesan pasta soup for another comfort idea.
- Taste and adjust salt near the end.
variation (if any)
- Make it spicy: add chopped jalapeño or a pinch of cayenne.
- Make it creamy: stir in a splash of heavy cream or coconut milk.
- Make it vegetarian: skip the chicken and use vegetable broth with extra beans and veggies.
FAQs
Q: Can I use raw chicken?
A: Yes. If you use raw chicken, add it with the broth and simmer until cooked through, about 20-25 minutes.
Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except avocado and chips to the slow cooker and cook on low for 4-6 hours.
Q: How do I keep chips crunchy?
A: Add chips to the bowl just before eating. Do not leave chips in hot soup for a long time.
Q: Can I use frozen corn?
A: Yes. Frozen corn works well. Add it with the other ingredients.
Q: Is this soup good for meal prep?
A: Yes. Store the soup and toppings separately. Reheat soup and add fresh toppings when you eat.
Conclusion
For a more authentic take on tortilla soup, you can read a detailed version at an authentic chicken tortilla soup recipe from Dude That Cookz. If you want another tested method and tips, see The Kitchn’s perfect chicken tortilla soup recipe.
Classic Chicken Tortilla Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and bell pepper; sauté until softened.
- Stir in the cumin and chili powder; cook for 1 minute.
- Pour in the chicken broth, add the shredded chicken, diced tomatoes, black beans, and corn.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Top each bowl with a handful of tortilla chips, diced avocado, a squeeze of lime, and chopped cilantro.
- Serve with extra chips or warm tortillas on the side.
