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To make Chicken Tortilla Soup, gather these ingredients: - 2 tablespoons olive oil - 1 onion, chopped - 3 cloves garlic, minced - 1 jalapeño, diced (seeds removed for less heat) - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 6 cups chicken broth - 2 cups cooked shredded chicken (rotisserie works great) - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - Salt and pepper to taste - 1 cup corn (fresh, frozen, or canned) - Juice of 1 lime - 1/4 cup fresh cilantro, chopped - Tortilla chips, for serving - Avocado, diced, for garnish - Sour cream, for serving (optional) - Grated cheese, for garnish (optional) You can swap ingredients to suit your taste or needs. - Use vegetable broth for a vegetarian option. - Swap black beans with pinto or kidney beans. - Replace chicken with tofu for a vegan twist. - Use fresh tomatoes instead of canned for a seasonal flavor. - If you dislike spice, skip the jalapeño or use bell peppers only. Choosing fresh ingredients is key to a tasty soup. - Select firm, vibrant vegetables. Look for shiny skin on peppers and smooth onions. - Choose garlic that feels firm and has a strong scent. - Check canned goods for dents or rust, as they may affect quality. - For herbs, pick bright green cilantro with no brown spots. - If using chicken, look for fresh, high-quality meat or a good rotisserie option. {{ingredient_image_1}} First, gather your ingredients. You will need olive oil, onion, garlic, jalapeño, and red bell pepper. Start by heating the olive oil in a large pot over medium heat. Next, chop the onion and add it to the pot. Cook it until it is soft and clear, about 5 minutes. Then, mince the garlic and add it. Dice the jalapeño and red bell pepper, and stir them in. Cook for another 3 to 4 minutes until the veggies soften. Now, it’s time to add flavor. Sprinkle in ground cumin, smoked paprika, and chili powder. Stir well to coat all the veggies. Let them cook for 1 to 2 minutes so the spices release their aromas. You will notice a warm, inviting scent. This step is key for a tasty soup. Pour in the chicken broth next. Add the shredded chicken, diced tomatoes with green chilies, and black beans. Make sure to rinse and drain the beans before adding. Stir everything together to combine. This mix of ingredients creates a hearty base for your soup. Bring the soup to a gentle boil. Once it bubbles, reduce the heat to low and let it simmer. Set a timer for about 20 minutes. This allows all the flavors to blend together. You will want to stir occasionally to keep things moving. After 20 minutes, add the corn and squeeze in the juice of one lime. Season your soup with salt and pepper to taste. Let it simmer for another 5 minutes. Now, it’s time to serve! Ladle the hot soup into bowls. Top with diced avocado, chopped cilantro, and a dollop of sour cream if you like. Don’t forget the tortilla chips on the side for extra crunch! To make your chicken tortilla soup shine, focus on fresh ingredients. Use ripe tomatoes and vibrant peppers. Fresh herbs, like cilantro, add a burst of flavor. Always sauté your spices with the vegetables. This helps release their oils and deepen their taste. A splash of lime juice at the end brightens the entire dish. Don’t skip the tortilla chips; they add both crunch and flavor. Want more heat? Keep the seeds in the jalapeño. For less spice, you can skip the jalapeño entirely. You can also add a pinch of cayenne pepper for a kick. If the soup is too spicy, balance it with a dollop of sour cream. This creamy addition helps cool the heat while enhancing the flavor. You can make this soup on the stovetop or in a slow cooker. The stovetop method is quicker. It takes about 40 minutes total. Heat the olive oil and sauté your veggies in a pot. For the slow cooker, add all ingredients and set it on low for 6 to 8 hours. This method melds the flavors beautifully. Either way, the result is a tasty and comforting soup. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your soup, making it more vibrant and delicious. Adjust Spice Level: If you prefer a milder soup, be sure to remove all the seeds from the jalapeño and consider using less chili powder. Make It Ahead: This soup tastes even better the next day as the flavors continue to meld. Consider making a batch in advance! Customize Your Toppings: Feel free to add your favorite toppings such as sliced radishes, lime wedges, or different types of cheese for extra flavor. {{image_2}} You can easily make this soup vegetarian or vegan. Just skip the chicken. Use vegetable broth instead of chicken broth. For protein, add diced tofu or chickpeas. You can also add more beans like pinto or kidney beans. Extra veggies like zucchini or spinach work well too. This keeps the soup hearty and flavorful. To spice things up, add more jalapeños or a few dashes of hot sauce. You might also try adding chipotle peppers in adobo sauce for a smoky heat. If you like it really hot, keep some seeds in the jalapeño. This makes a big difference in the soup's heat level. Just remember to taste as you go! Toppings can make your soup more fun. Add slices of radish for crunch or pickled onions for zest. Fresh lime juice brightens the flavors. You can also top it with sliced black olives, diced green onions, or a sprinkle of queso fresco. Don’t forget the tortilla chips for that great crunch! They add texture and soak up the soup's flavors. After you enjoy your Chicken Tortilla Soup, let it cool. Then, pour it into airtight containers. This keeps the soup fresh for later. Store it in the fridge for up to three days. Make sure to label the containers with the date. If you want to save some soup for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top. The soup will expand as it freezes. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it on low, stirring often. For the microwave, place the soup in a bowl. Cover it loosely and heat in short bursts, stirring in between. Make sure it's hot all the way through before serving. Enjoy those delicious flavors again! You can use beans or tofu. Both options add protein and flavor. For a meat-like taste, try shredded jackfruit or tempeh. These choices work well in this soup. They soak up the broth and spices nicely. Chicken Tortilla Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always check for signs of spoilage before eating. If it smells off or looks strange, do not eat it. Yes, you can make this soup ahead of time. It tastes even better the next day! The flavors blend nicely while sitting in the fridge. Just reheat it on the stove or in the microwave when you’re ready to enjoy. Here are some great side dishes to pair with your soup: - Cornbread for a sweet touch - A fresh salad for crunch - Rice for a filling option - Avocado slices for creaminess - Extra tortilla chips for dipping These sides enhance your meal and add variety. Enjoy mixing and matching! In this blog post, we covered the ingredients needed for a delicious Chicken Tortilla Soup. I gave you tips on choosing fresh ingredients and offered substitutions, too. We walked through each cooking step, from preparing veggies to serving your soup. You learned helpful tricks for flavor and how to adjust spice levels. Now you can enjoy variations, whether vegan or spicy. Remember to store leftovers properly to keep the soup fresh. With this knowledge, you can make the best Chicken Tortilla Soup, satisfying both your taste buds and those you serve. Happy cooking!

Zesty Chicken Tortilla Soup

A flavorful and spicy chicken tortilla soup perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 1 whole jalapeño, diced (seeds removed for less heat)
  • 1 whole red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, rinsed and drained
  • to taste none salt and pepper
  • 1 cup corn (fresh, frozen, or canned)
  • 1 whole lime, juiced
  • 1 4 cup fresh cilantro, chopped
  • for serving none tortilla chips
  • for garnish none avocado, diced
  • optional none sour cream
  • optional none grated cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic, diced jalapeño, and red bell pepper, cooking for an additional 3-4 minutes.
  • Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir well to coat the vegetables, cooking for another 1-2 minutes until the spices become fragrant.
  • Pour in the chicken broth, then add the shredded chicken, diced tomatoes with green chilies, and black beans. Stir to combine all the ingredients.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
  • Add the corn, lime juice, and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes.
  • Ladle the hot soup into bowls. Top with diced avocado, chopped cilantro, and a dollop of sour cream if desired. Serve with a generous handful of tortilla chips on the side for added crunch.

Notes

Use rotisserie chicken for convenience.
Keyword chicken, soup, spicy, tortilla