This Chicken Tortilla Soup is a cozy bowl full of warm flavors! With tender chicken, zesty tomatoes, and a mix of spices, it’s perfect for chilly days or anytime you crave something comforting.
Plus, who doesn’t love crunchy tortilla strips on top? I always add extra just to munch on while enjoying a big bowl. It’s like having a fiesta in your kitchen! 🎉
Making this soup is a breeze for me; I just toss everything in a pot and let it simmer. It’s my go-to for an easy dinner that tastes like I spent hours in the kitchen!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re out of olive oil, try vegetable oil, coconut oil, or even butter for a different flavor. I love the taste of avocado oil too, as it adds a lovely richness.
Onion: A yellow onion works best here for its sweetness. If you don’t have one, white onions or shallots can also work. I’ve even used leeks in a pinch, which give a milder taste!
Garlic: Fresh garlic is ideal for flavor. You can use garlic powder as a substitute, about 1/8 teaspoon per clove. For a twist, roasted garlic adds a wonderful sweetness.
Spices (Cumin & Chili Powder): These spices give warmth and depth. If you don’t have them, use taco seasoning instead. I like adding a pinch of smoked paprika for a nice kick!
Chicken: Rotisserie chicken is perfect for this soup’s ease. If you want to use uncooked chicken, poach it first, then shred. You can also substitute with turkey or even plant-based proteins like jackfruit.
Heavy Cream: This is optional but makes the soup creamy. For a lighter version, replace it with half-and-half, oat milk, or skip it entirely for a brothier soup. I often use Greek yogurt as a dollop for creaminess without the heaviness.
How Do I Get the Flavors to Meld Perfectly?
Letting the soup simmer is key to blending the flavors. After boiling, reduce the heat and cook for 20-30 minutes. This slower cooking allows the spices, beans, and chicken to come together deliciously.
- Start on medium, then lower to a simmer—look for tiny bubbles on the surface.
- Stir occasionally to prevent sticking, especially with the beans and corn.
- Don’t rush it; longer simmering allows the seasoning to permeate every ingredient.
By taking the time to simmer, the taste becomes so much richer! Enjoy your cooking! 🌶️
How to Make Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup corn, frozen or canned
- 1 cup heavy cream (optional for creamier soup)
- Salt and pepper, to taste
For Serving:
- Tortilla chips
- Fresh cilantro, for garnish
- Avocado, diced (for topping)
- Lime wedges, for serving
How Much Time Will You Need?
This Chicken Tortilla Soup takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. It’s a quick and easy recipe perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté it until it becomes translucent, which should take about 5 minutes. This will help build a flavorful base for your soup!
2. Add Spices and Aromatics:
Next, stir in the minced garlic, ground cumin, and chili powder. Cook this mixture for another minute or so, just until your kitchen smells amazing. The spices will bloom, bringing out their delightful flavors.
3. Combine the Soup Ingredients:
Now it’s time to add the heart of the soup! Pour in the black beans, diced tomatoes (with their juice), chicken broth, shredded chicken, and corn. Give everything a good stir to combine all the ingredients nicely.
4. Simmer to Develop Flavors:
Bring the soup to a boil, then reduce the heat and let it simmer. Allow it to cook for about 20-30 minutes. This simmering time is key for all those wonderful flavors to meld together!
5. (Optional) Add Cream for Richness:
If you want an extra creamy texture, you can stir in the heavy cream once the soup is done simmering. Let it heat through, then season with salt and pepper to taste. This step is optional, but it makes the soup so dreamy!
6. Serve the Soup:
Prepare your serving bowls by placing tortilla chips at the bottom. Ladle the hot soup over the chips, allowing them to soak up all the delicious broth.
7. Garnish and Enjoy:
Finish off by garnishing your soup with fresh cilantro, diced avocado, and a squeeze of lime juice for that extra zing. Enjoy your delightful Chicken Tortilla Soup!
Can I Use Different Types of Beans in This Soup?
Absolutely! While black beans are traditional, feel free to substitute with pinto beans, kidney beans, or even chickpeas for a different flavor. Just make sure to drain and rinse them first if using canned beans.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the amount of chili powder or omit it altogether. For more heat, consider adding diced jalapeños or a dash of hot sauce. Just remember, you can always add spice, but you can’t take it away!
How Can I Store Leftover Chicken Tortilla Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely before transferring to a freezer-safe container, where it can last for up to 2 months. Just note that dairy can affect the soup’s texture when reheating, so you might want to add the heavy cream fresh when you serve it.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply omit the chicken and replace the chicken broth with vegetable broth. You can add extra veggies, like bell peppers or zucchini, to enhance the flavors even further!
