Tortilla Soup - Chicken, tomato, crispy tortillas
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeno, seeded and minced
- 1 lb boneless skinless chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper to taste
- 4 (6-inch) corn tortillas, cut into strips
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Hearty Chicken Tortilla Soup is a flavorful Mexican-inspired dish that is both comforting and satisfying. It's a hearty soup that features a rich tomato base, tender shredded chicken, and a mixture of vegetables such as onions, garlic, bell peppers, and corn. The dish is seasoned with cumin, chili powder, and paprika, and it's typically garnished with crispy tortilla strips, avocado, cheese, and cilantro. The soup is often finished with a squeeze of lime juice to add a bright, acidic touch. This recipe is perfect for a warming weeknight meal and is especially popular during the colder months. It's an easy way to enjoy a restaurant favorite right in the comfort of your home! Description by ChatGPT.
Warm up your soul with this fast and delicious 30-Minute Chicken Tortilla Soup! Created by The Stay At Home Chef and shared on their YouTube channel, this soup is not only bursting with robust flavors but is a perfect choice for those hectic weeknights. Dive into this comforting classic that's easy to make and is sure to please the entire family.
Ingredients:
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 3 boneless, skinless chicken breasts
- 1 (15-ounce) can diced tomatoes (preferably fire-roasted)
- 15 ounces tomato sauce or pasatta
- 1 (15-ounce) can black beans, drained
- 1 (7-ounce) can diced green chiles, undrained
- 1 1/2 cups corn (frozen or canned)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice, freshly squeezed
- Salt and pepper, to taste
For serving (optional):
- Sour cream
- Diced avocado
- Shredded Monterey Jack cheese
- Tortilla strips or chips
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper and sauté them for about 5 minutes, or until they begin to soften.
2. Stir in the minced garlic, chili powder, paprika, and cumin, allowing the spices to toast for about 60 seconds, releasing their flavors.
3. Pour in the chicken broth and add the chicken breasts to the pot. Bring the mixture to a boil, then reduce heat to low. Let it simmer for 15-20 minutes, or until the chicken is thoroughly cooked.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add the diced tomatoes, tomato sauce, black beans, and green chiles to the pot. Include the corn and heat the mixture over medium-high until it reaches a simmer. Let it simmer for another 5 minutes or until warmed through.
6. Just before serving, fold in the chopped cilantro and freshly squeezed lime juice. Season the soup with salt and pepper to taste, and give it a good stir.
7. Serve the soup hot with optional toppings like sour cream, diced avocado, shredded cheese, and tortilla strips.
For Homemade Tortilla Strips:
1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat until hot and shimmering.
2. Add a corn, or flour tortilla, to the skillet and fry for about 30 seconds on each side, or until crispy. You may need to add more oil as necessary.
3. Remove it from the skillet, and while still warm, cut it into strips using a knife or pizza cutter.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Equipment: Large pot, skillet (for tortilla strips)
Serving Size: 4 to 6 servings
Cooking Tips:
- Using fire-roasted diced tomatoes increases the smokiness and flavor complexity of the soup.
- Always taste before seasoning to prevent over-salting, especially since the chicken broth and canned ingredients contain salt.
- Fresh lime juice is preferable over bottled for the best zest and tang.
This recipe is attributed to The Stay At Home Chef. For more delicious, restaurant-quality recipes you can make at home, visit their YouTube channel: https://www.youtube.com/@Thestayathomechef
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Tortilla Soup - Chicken, tomato, crispy tortillas
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