Picture this: it’s a chilly evening, and the sound of leaves rustling outside your window is like nature’s own symphony.
You crave something warm, comforting, and maybe a little nostalgic. This easy creamy chicken tortilla soup is like a hug in a bowl—rich, satisfying, and with just enough spice to remind you of summer days long gone.
Plus, it’s quick to whip up, leaving you more time to cozy up on the couch with your favorite book or maybe even catch up on the latest episode of that show everyone’s been talking about.
Steps
- Heat a large saucepan over medium-high heat and add chopped onion, garlic, and jalapeño, stirring until the onion becomes transparent and the jalapeño softens.
- Season with salt, pepper, dried oregano, cumin, and chipotle pepper. Mix well and let the spices cook for 1-2 minutes to release their flavors.
- Pour in the fire roasted tomatoes and chicken stock, bringing the mixture to a boil. Lower the heat and allow it to simmer for 30 minutes without covering.
- After simmering, use an immersion blender to puree the soup until smooth. Stir in the black beans, corn, and shredded chicken to add texture.
- (Optional) To make tortilla strips, heat vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in a single layer for about 30-45 seconds on each side until crisp, then drain on paper towels.
- Taste the soup and adjust seasoning if necessary. Divide it among four bowls and garnish with cheese, avocado, cilantro, lime juice, and jalapeño slices. Optionally, add the crispy tortilla strips on top before serving.
Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeño pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapeños
Nutritional Values
Calories: 277kcal | Carbohydrates: 36g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 554mg | Potassium: 589mg | Fiber: 6g | Sugar: 7g | Vitamin A: 557IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg
FAQ
- What is Chicken Tortilla Soup?
- Chicken Tortilla Soup is a flavorful Mexican-inspired dish featuring shredded chicken, tomatoes, broth, spices, corn, beans, and chilies. It is usually garnished with crispy tortilla strips, avocado, cheese, and fresh cilantro for added texture and taste.
- How can I make the soup thicker?
- To achieve a thicker consistency, blend a portion of the soup with some of the cooked vegetables or beans. Alternatively, you can add a small amount of masa harina (corn flour) or simply let the soup simmer longer to reduce the liquid content.
- What type of chicken should be used?
- Boneless, skinless chicken breasts or thighs are ideal for this soup. For convenience, you can also use pre-cooked rotisserie chicken.
- Is it possible to make this soup in a slow cooker or Instant Pot?
- Yes! For a slow cooker, cook all ingredients (except garnishes) on low for 6-8 hours or high for 3-4 hours, then shred the chicken. For an Instant Pot, use the sauté function for aromatics, then pressure cook for 10 minutes, followed by a quick or natural release.
- Can Chicken Tortilla Soup be frozen?
- Absolutely! Allow the soup to cool completely, then store it in an airtight container in the freezer for up to 3 months. Avoid freezing the toppings; instead, add them fresh when serving.
Tips
- For a quick and easy way to shred chicken, try using a stand mixer. It can shred chicken in about 15 seconds, saving you time and effort.
- Enhance the flavor of your soup by ensuring you properly sweat the onions and jalapeños at the beginning. This helps to build a flavorful base for the soup.
- If you prefer a smoother soup base, use an immersion blender after cooking the initial ingredients. This allows you to blend the soup to your desired consistency before adding the chunkier components like chicken, corn, and beans.
- For added crunch and flavor, consider making your own tortilla strips by frying them quickly in hot oil. This homemade touch can elevate the texture of your soup significantly.
Equipment
- Immersion Blender – Useful for blending the soup to a smooth consistency.
- Large Saucepan – Essential for making the soup.
- Small Skillet – Needed for frying the tortilla strips.
- Tongs – Handy for removing crispy tortilla strips from the skillet.
