Welcome, fellow food enthusiasts! Today, we’re diving into a delightful recipe for Chili Chicken Tortilla Soup. Whether you’re a fan of hearty stews, Tex-Mex cuisine, or simply looking for a comforting meal to warm you up, this dish is perfect for you. With its rich flavors, simple preparation, and versatility, it’s no wonder that Chili Chicken Tortilla Soup is a household favorite for cozy family dinners. Let’s get started!
Introduction
Chili Chicken Tortilla Soup is a fusion of vibrant Mexican flavors and comforting textures. It combines tender chicken, zesty lime, and crispy tortillas in a savory broth that’s enhanced by the smokiness of chipotle and the sweetness of roasted tomatoes. This recipe is not only delicious but also packed with protein and wholesome ingredients. It’s a great option for those chilly evenings or a casual get-together with friends. If you love bold flavors and a bit of spice, this dish will surely become a go-to recipe in your kitchen.
Ingredients for Chili Chicken Tortilla Soup
Here’s what you’ll need for this easy yet flavorful Chili Chicken Tortilla Soup:
- 1 tablespoon Olive Oil
- 1 pound Boneless Skinless Chicken Breasts
- 1 Medium Sweet Onion, diced
- 3 Garlic Cloves, minced
- 1 Red Chili (or to taste), seeded and sliced
- 1 teaspoon Ground Cumin
- 1 teaspoon Chipotle Powder or Chili Powder
- 2 Cans Cherry Tomatoes or diced fire roasted tomatoes (14.5 oz each)
- 5 Cups Low Sodium Chicken Broth
- 14.5 ounce Can Black Beans, rinsed and drained
- 1 Cup Corn, fresh or frozen
- 2 Limes, juiced
- 3 Tortillas, cut into 1/4-inch strips
- Salt and Pepper, to taste
- Cooking Spray
Optional Toppings:
- Green onions
- Fresh chili
How to Make Chili Chicken Tortilla Soup – Step by Step
Follow these steps for a delicious Chili Chicken Tortilla Soup:
- Prepare the Base: In a large stockpot, heat olive oil over medium heat. Add the diced onion, minced garlic, and sliced red chili. Sauté for about 4 minutes or until the onion softens and turns translucent.
- Incorporate the Spices: Add the ground cumin and chipotle powder to the pot. Stir well to combine, letting the spices release their aroma. This step enhances the depth of the soup’s flavor.
- Add the Chicken and Tomatoes: Place the boneless, skinless chicken breasts into the pot along with the canned cherry or fire-roasted tomatoes and the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Prepare the Tortilla Strips: While the soup simmers, heat a nonstick pan over medium heat and spray it with cooking spray. Add the tortilla strips in a single layer and fry until they are golden brown and crispy, turning them to cook both sides evenly. Set aside.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Final Ingredients: To the soup, add the drained and rinsed black beans, corn, and freshly squeezed lime juice. Let the mixture simmer for another 5 minutes to meld all the flavors together.
- Serve: Ladle the soup into bowls and top each serving with crispy tortilla strips. Add optional toppings like chopped green onions or extra chili slices if desired.
Helpful Tips for Chili Chicken Tortilla Soup
- Use Fresh Ingredients: Freshly chopped garlic, lime, and onions can elevate the overall flavor profile of this dish.
- Control the Spice Level: Adjust the heat by adding more or less chili powder and fresh chilies to suit your taste.
- Make It Creamier: If you prefer a creamier soup, stir in a tablespoon of heavy cream or top with shredded cheese before serving.
Cooking Tips for the Best Chili Chicken Tortilla Soup
- Shred Chicken Easily: If the chicken breast is too hot to handle, place it on a cutting board and use two forks to shred it quickly and safely.
- Broth Consistency: For a thicker broth, consider adding a tablespoon of cornstarch mixed with water, or simmer the soup longer until the desired thickness is achieved.
Serving Suggestions for Chili Chicken Tortilla Soup
Pair this Chili Chicken Tortilla Soup with a side of Mexican Street Corn Salad or Homemade Cornbread for a complete meal. A chilled glass of lime margarita or a simple iced tea can complement the spicy notes in the soup perfectly.
Nutritional Information (per serving)
Here’s a rough estimate of the nutritional value for each serving of Chili Chicken Tortilla Soup:
- Calories: 230 kcal
- Protein: 22 g
- Carbohydrates: 18 g
- Fat: 7 g
- Fiber: 4 g
- Vitamin C: 20% of the daily value
- Calcium: 10% of the daily value
- Iron: 8% of the daily value
Storage and Leftovers for Chili Chicken Tortilla Soup
- Storing: Store any leftover Chili Chicken Tortilla Soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
- Reheating: Reheat the soup on the stovetop over medium heat until heated through. If it’s too thick, add a splash of chicken broth to loosen the consistency.
Frequently Asked Questions (FAQs) for Chili Chicken Tortilla Soup
- Can I Use Rotisserie Chicken Instead? Yes, rotisserie chicken is a great time-saver. Simply add the shredded chicken during the last step to avoid overcooking.
- Can I Make It in a Slow Cooker? Absolutely! Cook the soup on low for 6-7 hours or on high for 3-4 hours. Add the tortilla strips just before serving.
- How Do I Make It Vegetarian? Swap out the chicken broth for vegetable broth and use diced sweet potatoes or chickpeas instead of chicken.
- What Toppings Go Well with This Soup? Shredded cheese, sliced avocado, fresh cilantro, and a dollop of sour cream are all excellent options to enhance the flavor of this dish.
Related Recipes for Chili Chicken Tortilla Soup Lovers:
- Mexican Street Corn Salad – A perfect side dish to pair with your Chili Chicken Tortilla Soup.
- Creamy Parmesan Italian Sausage Soup
– Another hearty and comforting soup option for a cozy night in.
Conclusion
I hope you’ve enjoyed this flavorful journey into making Chili Chicken Tortilla Soup. This recipe is not only easy to follow but also versatile enough for various dietary needs. Give it a try, and feel free to share your variations or feedback. Happy cooking!
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Chili Chicken Tortilla Soup Recipe | Easy & Flavorful Meal
Description
Welcome, fellow food enthusiasts! Today, we’re diving into a delightful recipe for Chili Chicken Tortilla Soup. Whether you’re a fan of hearty stews, Tex-Mex cuisine, or simply looking for a comforting meal to warm you up, this dish is perfect for you. With its rich flavors, simple preparation, and versatility, it’s no wonder that Chili Chicken Tortilla Soup is a household favorite for cozy family dinners. Let’s get started!
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Boneless Skinless Chicken Breasts
- 1 Medium Sweet Onion, diced
- 3 Garlic Cloves, minced
- 1 Red Chili (or to taste), seeded and sliced
- 1 teaspoon Ground Cumin
- 1 teaspoon Chipotle Powder or Chili Powder
- 2 Cans Cherry Tomatoes or diced fire roasted tomatoes (14.5 oz each)
- 5 Cups Low Sodium Chicken Broth
- 14.5 ounce Can Black Beans, rinsed and drained
- 1 Cup Corn, fresh or frozen
- 2 Limes, juiced
- 3 Tortillas, cut into 1/4-inch strips
- Salt and Pepper, to taste
- Cooking Spray
Optional Toppings:
- Green onions
- Fresh chili
Instructions
- Prepare the Base: In a large stockpot, heat olive oil over medium heat. Add the diced onion, minced garlic, and sliced red chili. Sauté for about 4 minutes or until the onion softens and turns translucent.
- Incorporate the Spices: Add the ground cumin and chipotle powder to the pot. Stir well to combine, letting the spices release their aroma. This step enhances the depth of the soup’s flavor.
- Add the Chicken and Tomatoes: Place the boneless, skinless chicken breasts into the pot along with the canned cherry or fire-roasted tomatoes and the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.
- Prepare the Tortilla Strips: While the soup simmers, heat a nonstick pan over medium heat and spray it with cooking spray. Add the tortilla strips in a single layer and fry until they are golden brown and crispy, turning them to cook both sides evenly. Set aside.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Final Ingredients: To the soup, add the drained and rinsed black beans, corn, and freshly squeezed lime juice. Let the mixture simmer for another 5 minutes to meld all the flavors together.
- Serve: Ladle the soup into bowls and top each serving with crispy tortilla strips. Add optional toppings like chopped green onions or extra chili slices if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Freshly chopped garlic, lime, and onions can elevate the overall flavor profile of this dish.
- Control the Spice Level: Adjust the heat by adding more or less chili powder and fresh chilies to suit your taste.
- Make It Creamier: If you prefer a creamier soup, stir in a tablespoon of heavy cream or top with shredded cheese before serving.
