Why You’ll Love This Chicken Tortilla Soup Recipe
When you plunge into this Chicken Tortilla Soup recipe, you’ll quickly realize why it’s a favorite in my kitchen. The rich, smoky flavors blend perfectly, warming you from the inside out.
Each spoonful bursts with fresh ingredients, and the crispy tortilla chips add a delightful crunch. It’s comforting yet invigorating, making it perfect for any occasion.
Plus, it’s quick to whip up, so I can have a delicious meal on the table in no time. Whether it’s a chilly evening or a casual gathering, this soup never fails to impress.
Trust me, you’ll be reaching for seconds!
Ingredients of Chicken Tortilla Soup
When you’re gearing up to make Chicken Tortilla Soup, the first thing you need is a solid list of ingredients. Trust me, having everything ready to go makes the cooking process so much smoother, almost like a well-rehearsed dance in the kitchen.
You’ll want to gather fresh produce, pantry staples, and some tasty proteins to create that rich, comforting goodness. So, let’s explore what you’ll need for this delightful recipe.
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, sliced
- 1 chipotle chile in adobo, minced
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 6 cups low sodium chicken broth (canned)
- 1 cup frozen corn kernels, thawed
- 1 ripe tomato, chopped
- 1 cup cooked chicken, shredded
- 1/2 cup cilantro leaves
- 1/4 cup fresh lime juice (about 2 limes)
- 1 dozen corn tortilla chips, broken up a bit
- Lime wedges for serving
Now, let’s talk about a few things to reflect on while you’re gathering your ingredients. If you’re like me and occasionally forget what you have on hand, double-check your pantry for the spices and broth before running to the store.
It’s a bit embarrassing to come home only to find you’d everything already, right? And don’t shy away from customizing the recipe. Prefer a little more heat? Toss in an extra chipotle or some diced jalapeños.
Want to keep it vegetarian? You can skip the chicken and maybe add some black beans instead for added protein. The beauty of this soup is that it’s pretty forgiving, so feel free to make it your own, and enjoy the process of cooking it up!
How to Make Chicken Tortilla Soup
Alright, let’s plunge into the delightful art of making Chicken Tortilla Soup! First off, grab your 2 tablespoons of vegetable oil and heat it in a medium saucepan over medium heat. While that’s warming up, chop up your 1 medium onion and slice your 2 garlic cloves.
Once the oil is hot and shimmering, toss in the onion, garlic, minced chipotle chile (just one, but you can always add more if you’re feeling spicy), 1 tablespoon of chili powder, and 2 teaspoons of kosher salt. As you stir these together, enjoy the marvelous aroma that fills your kitchen—it’s like a comforting hug in the form of scent.
Cook this mixture until the onion softens, which should take about 15 minutes. If you’re anything like me, you might get a little distracted watching the onions turn translucent—what a sight!
Next up, we’re bringing in the big guns: your 6 cups of low sodium chicken broth. Pour that in and bring it to a boil. Once you see those delightful bubbles dancing on the surface, reduce the heat slightly and let it simmer, uncovered, for about 10 minutes.
This is the perfect time to reflect on the magic happening in your pot. After that, add in 1 cup of thawed frozen corn kernels and let it cook for 5 more minutes.
Now, pull that saucepan from the heat—don’t worry, it’s almost soup time! Stir in your chopped ripe tomato, 1 cup of shredded cooked chicken, 1/2 cup of cilantro leaves, and 1/4 cup of fresh lime juice (about 2 limes). It’s a beautiful medley of flavors coming together.
Now for the fun part! Grab your 1 dozen corn tortilla chips and break them up a bit. You can be as aggressive or as gentle as you want—just be sure to spread the love evenly.
Divide the tortilla chips among 4 warmed bowls, ladle that glorious soup right on top, and serve with lime wedges on the side. You’re officially ready to indulge.
I mean, who could resist a bowl of this comforting goodness? Just remember to adjust the lime juice and toppings to your liking. And if you find yourself saving a bowl for later, don’t worry—this soup only gets better with time. Enjoy!
Chicken Tortilla Soup Substitutions & Variations
If you’re looking to switch things up with your Chicken Tortilla Soup, there are plenty of substitutions and variations to contemplate.
You can swap the chicken for shredded beef or even black beans for a vegetarian option. Instead of corn, try adding diced bell peppers for extra crunch.
For a creamier texture, incorporate a splash of coconut milk. If you want more heat, toss in jalapeños or extra chipotle.
Fresh herbs like oregano or parsley can also elevate the flavor.
And don’t forget about toppings—avocado, cheese, or even a dollop of sour cream can add a delightful twist!
Additional Tips & Notes
While preparing your Chicken Tortilla Soup, keep in mind a few helpful tips to enhance your cooking experience.
Use fresh ingredients whenever possible; they really elevate the flavors. If you want more heat, add an extra chipotle or some jalapeños.
I prefer to let the soup simmer a bit longer for richer taste. For a heartier version, you can toss in black beans or diced bell peppers.
Don’t skip the lime juice; it brightens everything up!
Finally, serve it with a sprinkle of cheese or avocado for a creamy finish. Enjoy your delicious creation!