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Chicken Tortilla Soup is a warm and comforting dish that brings together the vibrant flavors of Mexico in a single bowl. Perfect for a cozy dinner, this soup features shredded chicken, a rich broth, and delightful toppings like crispy tortilla strips, creamy avocado, and a squeeze of fresh lime. It’s a satisfying meal that’s easy to prepare and sure to please everyone at the table.
Why You’ll Love This Recipe
This Easy Chicken Tortilla Soup is not only delicious but also simple to make. It’s a perfect weeknight dinner that can be on your table in under an hour. With its comforting ingredients and customizable toppings, it’s a dish that everyone will enjoy.
- Quick and easy to prepare
- Full of flavor and nutrients
- Customizable with your favorite toppings
- Great for meal prep or leftovers
- Perfect for chilly evenings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup corn (canned or frozen)
- Salt and pepper to taste
- 1 avocado, diced
- 2 limes, cut into wedges
- 1 cup tortilla strips (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped (optional)
How to Make Chicken Tortilla Soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, cumin, and chili powder. Cook for another minute, stirring frequently until fragrant.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken and corn to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15 minutes, allowing the flavors to meld.
- While the soup simmers, prepare your toppings. Dice the avocado, cut the limes into wedges, and chop the cilantro if using.
- Once the soup is ready, ladle it into bowls and top with tortilla strips, diced avocado, and fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
Tips for the Best Results
- For added depth of flavor, consider roasting the tomatoes before adding them to the soup.
- If you prefer a spicier soup, add some chopped jalapeños or a dash of hot sauce.
- Use homemade tortilla strips for a fresh touch: simply cut corn tortillas into strips, fry them in oil until crispy, and drain on paper towels.
Easy Variations
- Swap out the chicken for black beans or chickpeas for a vegetarian version.
- Add bell peppers or zucchini for extra veggies.
- For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving.
What to Serve With It
- A side of warm cornbread or crusty bread
- A simple green salad with a light vinaigrette
- Mexican rice for a heartier meal
- Grilled cheese sandwiches for a comforting combination
Storage and Reheating
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Store any leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until it’s heated through. You may need to add a splash of broth or water to loosen the soup as it thickens when stored.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn (canned or frozen)
- Salt and pepper to taste
- 1 avocado, diced
- 2 limes, cut into wedges
- 1 cup tortilla strips
- 1/4 cup fresh cilantro, chopped (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, cumin, and chili powder. Cook for another minute, stirring frequently until fragrant.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken and corn to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15 minutes.
- While the soup simmers, prepare your toppings. Dice the avocado, cut the limes into wedges, and chop the cilantro if using.
- Once the soup is ready, ladle it into bowls and top with tortilla strips, diced avocado, and fresh cilantro. Serve with lime wedges on the side.
Notes: Store leftovers in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding broth if needed.
