Description
Are you in need of a comforting and flavorful soup to warm you up on a cold day? Look no further than this recipe for the best chicken tortilla soup. This hearty soup is full of tender chunks of chicken, juicy tomatoes, crisp corn, and hearty black beans, all simmered together in a rich and flavorful broth. Topped with crunchy tortilla chips and a sprinkle of cheese, this soup is sure to become a family favorite.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (4.5 ounce) can diced green chilies
- 1 cup frozen corn
- 1 cup cooked black beans
- 1/2 cup uncooked long grain rice
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- Tortilla chips and shredded cheese for serving (optional)
EQUIPMENT
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Can opener
- Ladle
- Optional: blender (if you want to puree some of the soup)
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño pepper, and sauté for 3-4 minutes, until the vegetables are softened.
Step 2: Stir in the cumin, chili powder, and cayenne pepper, and cook for 1 minute more.
Step 3: Pour in the chicken broth, diced tomatoes, black beans, corn, and chicken, and bring the soup to a simmer.
Step 4: Reduce the heat to low and let the soup simmer for 15-20 minutes, until the flavors have melded together.
Step 5: Stir in the cilantro and season the soup with salt and pepper, to taste.
Step 6: Serve the soup hot, with shredded cheese, sour cream, and tortilla chips as toppings.
Notes
- If you don’t have all of the spices on hand, you can use a store-bought taco seasoning blend in place of the chili powder, cumin, paprika, oregano, salt, and black pepper.
- Feel free to customize the soup by adding in other vegetables or proteins such as bell peppers, zucchini, or ground beef.
- To make this recipe vegetarian, you can omit the chicken and use vegetable broth in place of the chicken broth. You can also add in additional vegetables or use tofu as a protein source.
- If you prefer a thicker soup, you can add in an additional 1/2 cup of uncooked rice or puree some of the soup in a blender before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast/recipe
- Cuisine: Mexico
Nutrition
- Calories: 314
- Sugar: 7g
- Sodium: 779mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Protein: 21g
- Cholesterol: 48mg
Keywords: BEST CHICKEN TORTILLA SOUP RECIPE,CHICKEN TORTILLA SOUP RECIPE