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Chicken Tortilla Soup is the kind of one-pot wonder that makes chilly nights so much easier and cozier. Every bowl is flavorful and deeply comforting with tender chicken, zesty broth, and crispy homemade tortilla strips. When I crave a dinner that hits all the right notes with little cleanup, this is always my first thought.
I still remember making this for a last-minute dinner with friends. We gathered around the kitchen counter pulling tortilla strips straight from the skillet. It just felt like home.
Ingredients
- Olive oil: gives a smooth foundation for sautéing the base
- Onion: for subtle sweetness and deep savory background choose firm onions with papery skins
- Garlic cloves: bring punchy warmth fresh cloves are best for real flavor
- Jalapeno pepper: adds gentle heat remove seeds for less spice
- Ground cumin: helps create that signature earthy soup aroma look for freshly ground for extra depth
- Chilli powder: adds color and a gentle kick buy a blend with rich color
- Chicken breasts: provide lean protein look for plump pieces
- Crushed tomatoes: deliver tang and body in the broth use a high quality brand for best results
- Chicken broth: imparts roundness and richness low sodium lets you control salt levels
- Black beans: add sustaining heartiness and fiber choose cans with no added salt
- Corn: gives the soup subtle sweetness and texture fresh or frozen work too
- Cilantro: brightens every spoonful select vivid green bunches
- Lime juice: finishes with freshness always use fresh squeezed for punch
- Salt: brings flavors into focus
- Corn tortillas: crisp up for homemade strips sturdy fresh tortillas fry up best
- Avocado: for topping creamy and cooling pick ones just slightly soft
- Lime wedges: more freshness for serving
Step-by-Step Instructions
- Fry the Tortilla Strips:
- Cut corn tortillas into thin strips. Heat oil in a skillet over medium-high. Drop strips into hot oil in batches. Watch them closely and turn often until they are golden and crisp. Remove with tongs to a paper-towel lined plate to drain. Repeat until all are done and set aside for topping.
- Build Your Flavor Base:
- Heat a generous splash of olive oil in a large soup pot over medium-high heat. Add chopped onions, minced garlic, and diced jalapeno. Sauté gently for 8 minutes. Stir often until the onions are soft, translucent, and sweet and all the sharp edges have mellowed. This creates the backbone of your broth.
- Simmer with Chicken and Veggies:
- Add whole chicken breasts right into the pot on top of the softened veggies. Pour in corn, black beans, chili powder, cumin, crushed tomatoes, salt, one-fourth cup chopped cilantro, and all the chicken broth. Stir well. Bring the mixture to a strong simmer and let everything cook together for about twenty-five minutes. This gives the chicken time to poach fully and pick up all those flavors.
- Shred the Chicken:
- Remove the whole chicken breasts from your pot. Place them on a large plate and use two forks to pull them apart into tender shreds. Return every bit of chicken back to the pot. Stir well and let everything simmer for five more minutes so the chicken gets cozy in that broth.
- Finish and Serve:
- Squeeze in fresh lime juice and taste for salt. Ladle steaming soup into bowls. Top each serving with crispy tortilla strips, diced avocado, a sprinkle of fresh cilantro, and a lime wedge. The toppings are where you can really make every bowl your own.
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I never get tired of adding that final squeeze of lime. My kids often crowd around just to snag the extra tortilla strips before they hit the table. The playful crunch always makes the meal memorable.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Keep the tortilla strips separate in a zip top bag at room temperature. The soup also freezes well but add toppings fresh after reheating.
Ingredient Substitutions
Swap chicken thighs for even more flavor and tenderness. If you do not have black beans use pinto beans or even kidney beans. No jalapeno on hand try a dash of hot sauce or a pinch of cayenne powder.
Serving Suggestions
This soup is filling enough to stand on its own but I love serving it with a side of warm cornbread or cheese quesadillas. If you are feeling fancy add a quick cabbage slaw for a little crunch.
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Cultural Historical Context
Chicken tortilla soup traces its roots to Mexican home cooking with influences from traditional tortilla-based classics. Each family gives their own spin using local chilies or different garnishes. In my house it is more than a meal it is a gathering around the table on a cold night.
Frequently Asked Questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts are preferred for their tenderness and quick cooking. Chicken thighs can also be used for richer flavor.
- → Can I make it spicier?
Yes, add more jalapeño or a pinch of cayenne for extra heat. Adjust the amount of chili powder to your taste as well.
- → What toppings add the most flavor?
Fresh avocado, crispy tortilla strips, chopped cilantro, and lime wedges deliver vibrant flavor and texture to each bowl.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Store tortilla strips separately to keep them crisp.
- → Can I use rotisserie chicken?
Absolutely! Shredded rotisserie chicken can be added after simmering the base, cutting down on cook time while keeping the dish flavorful.