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
- 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.
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.