As a lover of Mexican cuisine, I’m excited to share with you my favorite Chicken Tortilla Soup recipe. This dish is perfect for a busy weeknight dinner, packed with flavors and nutrients. Let’s dive into why you’ll love it, how to make it, and some great serving suggestions.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 5
Why You’ll Love It
I adore this recipe for several reasons:
- Quick and Easy: It’s ready in just 30 minutes, making it ideal for busy evenings.
- Flavorful: The combination of chicken, tomatoes, corn, and spices creates a deliciously balanced taste.
- Customizable: You can easily adjust the spice level or add your favorite toppings.
- Nutritious: It’s filled with lean protein, fiber-rich beans, and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Lime juice (optional)
- Tortilla strips, avocado, cheese, cilantro for topping
Instructions
- Prepare the Soup Base:
- Heat the oil in a large Dutch oven over medium-high heat.
- Sauté the onion until translucent (about 3-4 minutes).
- Add garlic and cook for another minute.
- Add Chicken and Spices:
- Add the chicken, cumin, chili powder, and smoked paprika. Cook until the chicken is lightly browned.
- Simmer the Soup:
- Pour in the chicken broth, diced tomatoes, black beans, and corn.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
- Shred the Chicken:
- Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot and stir well.
- Season and Serve:
- Taste and adjust seasoning with salt, pepper, and lime juice if desired.
- Serve hot with your choice of toppings.
Serving Suggestions
- Tortilla Strips: Bake or fry tortilla strips for a crunchy topping.
- Avocado: Slice or dice avocado for a creamy addition.
- Cheese: Sprinkle shredded cheese for extra flavor.
- Cilantro: Add fresh cilantro for a fresh touch.
Tips for Customization
- Spice Level: Add jalapeños for more heat or omit for a milder taste.
- Vegan Version: Use vegetable broth and substitute chicken with chickpeas or lentils.
- Heartier Option: Add cooked rice or quinoa for extra texture.
Nutritional Information (approximate per serving)
- Calories: 320
- Protein: 30g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 5g
- Sodium: 400mg
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes, you can prepare the ingredients in the morning and let it cook on low for 4-5 hours.
Q: How do I make crispy tortilla strips?
A: Cut tortillas into thin strips, drizzle with oil, and bake at 400°F for 10-12 minutes until crispy.
Q: Is this soup suitable for meal prep?
A: Absolutely! It reheats well and can be stored in the fridge for up to 3 days or frozen for up to a month.Enjoy your delicious and easy Chicken Tortilla Soup!
