Chicken Tortilla Soup

Introduction:
Warm up with a bowl of Chicken Tortilla Soup—a comforting, flavorful soup loaded with tender chicken, vibrant vegetables, and crispy tortilla strips. This classic Mexican-inspired dish combines the richness of chicken broth with the zest of lime and the heat of spices, creating a perfect meal for any day of the week.

Why You’ll Love This Recipe:

• Hearty and satisfying: Loaded with protein and veggies for a filling meal.
• Flavor-packed: Rich and aromatic with a blend of spices, lime, and fresh ingredients.
• Easy to make: Simple steps with minimal prep time.
• Customizable: Add your favorite toppings and adjust the heat to your preference.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• 2 cups tortilla chips, crushed (or 1 cup tortilla strips)

Toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped cilantro
• Sliced jalapeños (optional)
• Sliced avocado

Instructions:

1. Cook the Chicken:

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until no longer pink in the center, about 6-7 minutes per side. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks or dice into bite-sized pieces.

1. Prepare the Base:

• In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and bell pepper and cook for another 2 minutes.

1. Add Spices and Tomatoes:

• Stir in the ground cumin, chili powder, paprika, and dried oregano. Cook for 1 minute to release the spices’ flavors. Add the diced tomatoes and green chilies, stirring to combine.

1. Simmer the Soup:

• Pour in the chicken broth, and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes to blend the flavors.

1. Add Chicken and Beans:

• Stir in the shredded chicken, corn kernels, and black beans. Simmer for an additional 5 minutes until heated through.

1. Season and Finish:

• Stir in the lime juice. Season with salt and pepper to taste. Adjust any other seasonings as needed.

1. Serve:

• Ladle the soup into bowls and top with crushed tortilla chips or strips. Garnish with your choice of toppings like shredded cheese, sour cream, cilantro, sliced jalapeños, and avocado. Serve hot.

Tips for Success:

• Chicken Type: Both breasts and thighs work well; thighs are a bit juicier but may take a bit longer to cook.
• Spice Level: Adjust the amount of green chilies and chili powder to control the heat level.
• Tortilla Chips: For a crisper topping, bake your own tortilla strips instead of using pre-made chips.

Recipe Variations:

• Vegetarian Option: Use vegetable broth and replace the chicken with extra beans and veggies like zucchini or mushrooms.
• Creamy Version: Stir in a splash of cream or half-and-half for a richer texture.
• Spicy Kick: Add a chopped jalapeño or a splash of hot sauce for additional heat.

Serving Suggestions:

• Serve with a side of Mexican rice or a fresh green salad.
• Pair with additional tortilla chips for dipping.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the stovetop over medium heat until heated through. Add a bit of extra broth if the soup has thickened too much during freezing.

Special Equipment:

• Large Pot or Dutch Oven: For making the soup and cooking the chicken.

FAQ:

• Can I use rotisserie chicken?
  Yes, rotisserie chicken is a great time-saver. Just shred it and add it to the soup in place of cooking fresh chicken.
• Can I make this soup in advance?
  Absolutely! The flavors often develop even more after a day in the fridge. Just store it in an airtight container.
• Can I use fresh tomatoes instead of canned?
  Yes, use about 2 cups of peeled and chopped fresh tomatoes if you prefer.

Preparation Time:

• 15 minutes for prep and cooking the chicken.

Cook Time:

• 20 minutes for cooking and simmering the soup.

Total Time:

• 35 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 300
• Protein: 23g
• Carbohydrates: 30g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 800mg
• Fiber: 7g
• Sugar: 7g

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Closing Notes:
Have you made this Chicken Tortilla Soup? Share your experience and any variations you tried in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more comforting recipes.