Fiesta Chicken Tortilla Soup

$To make this tasty chicken tortilla soup, you will need: - 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes, with juice - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Tortilla strips (store-bought or homemade) These ingredients blend well to create a warm and filling soup. Adding garnishes can make your soup more fun and tasty. You can use: - Sliced avocado - Shredded cheese - Sour cream - Jalapeño slices These toppings add flavor and a nice look to your bowl. To prepare this soup, you'll need a few simple tools: - Large pot - Cutting board - Knife - Measuring cups and spoons - Two forks (for shredding chicken) With these tools, you can easily whip up this delightful dish. {{ingredient_image_1}} Start by heating olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Sauté them for about five minutes until they soften. Then, stir in the minced garlic. Cook for one more minute until it smells great. This mix forms the base of our soup and adds lots of flavor. Next, add the chicken breasts to the pot. Pour in the chicken broth, black beans, corn, and diced tomatoes. Add cumin and chili powder. Season with salt and pepper to taste. Bring everything to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This ensures the chicken cooks all the way through. After cooking, take the chicken out of the pot. Use two forks to shred it into pieces. Return the shredded chicken to the soup. Now, stir in the fresh lime juice. This brightens up the flavor. Let the soup warm for another five minutes. Serve it hot, topped with crispy tortilla strips and chopped cilantro for a lovely finish. Enjoy your delicious bowl of soup! To make your soup taste even better, use fresh herbs. Cilantro adds a bright taste. You can also add a pinch of smoked paprika for a smoky flavor. Using homemade chicken broth will boost the taste too. If you like heat, add diced jalapeños. They give a nice kick. Prep all your veggies ahead of time. This saves you from rushing while cooking. Cut the chicken into small pieces for quicker cooking. If you use a pressure cooker, the chicken cooks faster. Just adjust the broth if you do. When serving, ladle soup into a bright bowl. Top with crispy tortilla strips and fresh cilantro. A wedge of lime on the side looks great and adds zest. You can even sprinkle some cheese on top for extra creaminess. A colorful presentation makes the dish more inviting. Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade chicken broth instead of store-bought. It adds depth and enhances the overall taste of the soup. Customize Spice Levels: Adjust the amount of chili powder and cumin to suit your taste. If you like it spicier, add a pinch of cayenne pepper or some diced jalapeños. Garnish Wisely: Fresh toppings like avocado, sour cream, or shredded cheese can elevate your soup. Don't hesitate to experiment with different garnishes! Meal Prep Friendly: This soup freezes well! Make a double batch and store leftovers in airtight containers for quick meals on busy days. {{image_2}} You can easily make this soup vegetarian. Just skip the chicken. Use vegetable broth instead of chicken broth. Add more beans, like pinto or chickpeas, for protein. You can also add extra veggies like zucchini or bell peppers. This gives you a rich and hearty soup without meat. Want a kick? Add jalapeños for heat. You can use fresh or pickled. A dash of hot sauce can also spice things up. If you like smoky flavors, try adding chipotle peppers in adobo sauce. This adds depth and a nice warmth to your soup. You can switch the chicken for other proteins. Shredded beef or pork works well. Cook them until tender and then shred. For a lighter option, use cooked shrimp. Just add them towards the end to keep them tender. Each protein gives a new twist to the classic soup. After you make chicken tortilla soup, let it cool. Pour any leftovers into an airtight container. Store it in the fridge for up to three days. Always label your container with the date. This helps you track how fresh it is. When you want to enjoy your soup again, take it out of the fridge. Pour the soup into a pot and heat it over medium heat. Stir it often to avoid burning. If the soup is too thick, add a splash of chicken broth or water. You can also use the microwave. Heat it in a microwave-safe bowl for about two minutes. Stir halfway through for even heating. You can freeze chicken tortilla soup, too. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top because the soup will expand when it freezes. Label the bag with the date and type of soup. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw the soup in the fridge overnight. Reheat it as mentioned above. Enjoy your tasty soup anytime! Yes, you can use frozen chicken. Just make sure to add a few extra minutes to the cooking time. When you add frozen chicken to the pot, it helps keep the soup cold. This can slow down the cooking process. Always check that the chicken is fully cooked before shredding. If you don't have black beans, you can use pinto beans or kidney beans. These options work well and still give great taste. You can also skip the beans if you prefer. This soup is flexible, so feel free to mix it up! This soup has mild spice from the chili powder. If you like more heat, you can add jalapeños or cayenne pepper. Start with a small amount and taste it as you go. You can always add more spice, but you can't take it out! Yes, you can make this soup in a slow cooker. Just add all the ingredients to the slow cooker and set it on low for 6-8 hours. If you're short on time, you can also set it on high for 3-4 hours. The chicken will be tender and flavorful! This blog post covers how to make easy chicken tortilla soup. We discussed key ingredients, simple steps, and useful tips. Using kitchen tools makes the process even easier. You can also try fun variations, like vegetarian options or spicy add-ins. Remember to store leftovers properly so you can enjoy your soup later. My final thought: this hearty dish is both tasty and comforting. Enjoy it with friends and family!$

Fiesta Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup with a fiesta twist.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can black beans, drained and rinsed (15 oz)
1 can corn, drained (15 oz)
1 can diced tomatoes, with juice (14.5 oz)
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper diced
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
2 tablespoons olive oil
1 lime juiced
to taste fresh cilantro, chopped (for garnish)
to taste tortilla strips (store-bought or homemade)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken breasts to the pot, followed by the chicken broth, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and let simmer for 20-25 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup.
Stir in the lime juice for a fresh touch, and let the soup warm for an additional 5 minutes.
Ladle the soup into bowls, and top with tortilla strips and chopped cilantro for a flavorful finish.

Notes

Serve with tortilla strips and fresh cilantro for garnish.

Keyword chicken, fiesta, soup, tortilla