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Chili Chicken Tortilla Soup Recipe | Easy & Flavorful Meal

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

Scale

 

  • 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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/chili-chicken-tortilla-soup-recipe-easy-flavorful-meal/