Introduction to Chicken Tortilla Soup
If you’re a busy young professional looking for a comforting yet quick meal, chicken tortilla soup is a stellar choice! This one-pot dish is not only hearty and packed with flavor but also incredibly easy to whip up after a long day at work. With just 10 minutes of prep and 40 minutes of cook time, you can have a delicious, satisfying meal ready to serve in no time.
Why do we love this soup? It’s versatile! You can customize it to your tastes with various toppings like shredded cheese, diced avocado, or fresh cilantro. Plus, using rotisserie chicken can save you even more time! Nutrition-wise, chicken is an excellent source of protein, while the veggie-packed broth brims with nutrients, making this dish as healthy as it is delicious.
What’s even better? According to a 2020 consumer study on meal preferences, 78% of millennials prioritize meals that are easy to prepare. Chicken tortilla soup perfectly fits the bill while exuding warmth and comfort. With its vibrant flavors and textures, a bowl of this soup can turn a simple weeknight dinner into a delightful dining experience. So grab your ingredients, and let’s get cooking!
Ingredients for Chicken Tortilla Soup
Essential Ingredients for the Soup
To create the perfect chicken tortilla soup, you’ll need a handful of essential ingredients. Start with:
- Neutral oil: A healthy half cup for frying the tortillas, such as grapeseed or canola.
- Corn tortillas: Six medium-sized tortillas, sliced for that perfect crunch.
- Veggies: A large onion, two medium poblano peppers, and three cloves of garlic add flavor and depth.
- Spices: Ground ancho chili, cumin, and oregano bring that signature warmth and kick.
- Chicken broth and shredded chicken: Two key components that build the base—opt for rotisserie chicken for ease.
- Frozen corn and crushed tomatoes: These ingredients add sweetness and richness.
Having these basics on hand will make for a comforting and hearty soup that’s hard to resist.
Topping Options to Customize Your Soup
Feeling creative? Elevate your chicken tortilla soup with a variety of toppings:
- Cheese: Shredded Colby Jack or Chihuahua cheese adds creaminess.
- Avocado: Diced avocado lends a rich, buttery texture.
- Cilantro: Fresh cilantro leaves enhance flavor and freshness.
- Lime wedges: A squeeze of lime brightens everything up.
With these toppings, every bowl can be uniquely yours! Add your favorite flavors and enjoy a customized experience every time. For the full recipe, check out The Kitchn’s site.
Preparing Chicken Tortilla Soup
Making chicken tortilla soup is not just about throwing ingredients together; it’s a delightful process that leads to a bowl of warmth and comfort. Let’s break down this journey into simple, enjoyable steps.
Gather and prep your ingredients
Start by rounding up all the necessary ingredients. Here’s what you’ll need:
- 1 large yellow or white onion
- 2 medium poblano peppers
- 3 cloves of garlic
- Fresh cilantro
- Ground spices (ancho chili, cumin, oregano)
- Chicken broth, shredded rotisserie chicken, frozen corn, crushed tomatoes, and lime juice.
Take a moment to chop the onion and peppers finely, mince the garlic, and coarsely chop the cilantro stems. Having everything ready makes the cooking process smoother and a lot more fun. (Tip: If you want an extra flavor pop, consider roasting your poblano peppers beforehand!)
Fry the tortilla strips for that perfect crunch
This is where the magic begins! In a medium Dutch oven, heat ½ cup of neutral oil over medium heat until it’s shimmering. Cut your corn tortillas into strips and fry them in the hot oil in batches. This takes about 45-60 seconds for that golden brown, crispy perfection.
Once they’re ready, let them drain on a paper towel-lined plate and sprinkle lightly with kosher salt. This will give you flavorful and crunchy toppings for your soup, adding that irresistible texture that everyone loves.
Sauté the vegetables for a flavor-packed base
Now that the tortilla strips are out of the way, let’s create a flavor base. Drain the excess oil, leaving about 3 tablespoons in the pot, and return it to medium-high heat. Add your diced onions, poblano peppers, and minced garlic. Cook this mixture for about 8 minutes, stirring occasionally until the veggies are softened and slightly browned.
A quick tip: (Poblano peppers add a mild, sweet heat, so don’t skip them!) They contribute to the rich flavor profile of your chicken tortilla soup.
Combine all ingredients to create the soup
Stir in your spices—ground ancho chili, ground cumin, dried oregano, and kosher salt—cooking for about a minute until fragrant. Then, it’s time to bring everything together! Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and a splash of water to the pot. Bring this mixture to a boil, then reduce to a simmer for about 15–20 minutes. This cooking time will allow all those amazing flavors to meld beautifully.
Final touches and serving ideas
Once your soup is cooked, don’t forget to stir in the freshly squeezed lime juice for that zesty finish. Taste and adjust with more salt if needed. Now for the fun part: serving! Offer the fried tortilla strips and optional toppings like shredded cheese, diced avocado, cilantro leaves, and lime wedges on the side.
This way, everyone can customize their own bowl, making your chicken tortilla soup not just a meal, but a gathering where flavors and friends unite. Enjoy!
Variations on Chicken Tortilla Soup
Spicy Chicken Tortilla Soup
If you're craving a kick in your chicken tortilla soup, just add a few sliced jalapeños or a sprinkle of cayenne pepper. For an extra savory layer, consider incorporating chipotle peppers in adobo sauce. This not only adds heat but also a rich smoky flavor that elevates the dish. You can also swap the standard chicken with spicy chorizo for a hearty twist! The result? A delightful fusion of flavors that will have your taste buds dancing.
Vegetarian Tortilla Soup Option
Want to enjoy a meatless version? No problem! Simply substitute the chicken with hearty ingredients like black beans or chickpeas. Enhance the soup with a variety of vegetables, such as zucchini, bell peppers, and sweet potatoes. You can also replace the chicken broth with vegetable broth for a truly satisfying vegetarian tortilla soup. Top it off with avocado and fresh cilantro to keep things vibrant. This alternative is just as delicious and will impress vegetarians and meat-lovers alike!
Explore more delicious soup variations to suit your palate! For a few more spicy variations, check out Serious Eats or learn about vegetarian options at Minimalist Baker.
Cooking tips and notes for Chicken Tortilla Soup
Make-ahead tips for meal prepping
Preparing your chicken tortilla soup in advance can save you time during busy weeknights. You can make the soup up to one day ahead and store it in an airtight container in the fridge. When you’re ready to enjoy it, simply reheat on the stovetop over medium heat. For crispy tortilla strips, fry those up to a day in advance too, and keep them in a sealed container at room temperature for the best crunch.
Storage suggestions for leftovers
If you find yourself with leftovers, don’t worry! Refrigerate your chicken tortilla soup in an airtight container for up to four days, or freeze it for up to three months for later enjoyment. Just remember to keep the fried tortilla strips separate, as they’ll stay crispy for up to four days stored at room temperature. That way, you can enjoy that essential crunch every time you serve it!
For more tips on food storage, check out reputable sources like USDA Food Safety to ensure your meals stay fresh and safe.
Serving Suggestions for Chicken Tortilla Soup
Pairing the Soup with Sides
When you whip up a batch of chicken tortilla soup, consider pairing it with some delectable sides to elevate the meal. A simple side salad with a zesty lime vinaigrette complements the soup’s flavors perfectly. You could also serve it alongside warm, crusty bread or homemade cornbread to soak up every drop of your savory creation. For extra crunch, try some oven-baked tortilla chips or guacamole for dipping—yum!
Creative Serving Ideas to Impress Guests
Want to wow your guests? Serve your chicken tortilla soup in fun, individual-sized bowls topped with a colorful mix of fresh ingredients, like diced avocado and shredded cheese. You can even create a toppings bar with lime wedges, cilantro leaves, and sliced jalapeños, allowing your guests to customize their bowls. For a festive touch, garnish with edible flowers or colorful napkins that match the vibrant ingredients of the soup. Your friends and family will be thrilled by the culinary experience you’ve created!
Feel free to check out more about pairing options through resources like The Spruce Eats or Cooking Light to expand your culinary adventures.
Time Breakdown for Chicken Tortilla Soup
When craving a warm and hearty bowl of chicken tortilla soup, here's what to expect:
Preparation Time
This delightful dish takes about 10 minutes to prep, allowing you to gather your ingredients and get everything ready for cooking.
Cooking Time
Once prepped, the cooking time is 40 minutes. This includes everything from sautéing to boiling that perfect blend of flavors.
Total Time
In total, you’re looking at about 50 minutes from start to finish. A short time for such a delicious and satisfying meal!
Ready to dive into the recipe? This comforting soup is not only quick to whip up, but it also brings a cozy, flavorful experience to your dinner table. If you're interested in more about the origins of tortilla soup, check out the article here.
Nutritional Facts for Chicken Tortilla Soup
When it comes to Chicken Tortilla Soup, understanding the nutritional profile can help you enjoy this delicious dish while maintaining a balanced diet. Here’s a quick overview:
Calories
A serving of chicken tortilla soup contains approximately 300 calories, making it a satisfying meal without overwhelming your daily intake.
Protein
This hearty soup packs a protein punch with around 20 grams per serving, thanks to the shredded chicken and wholesome ingredients.
Sodium
Keep in mind that the soup has a sodium content of about 800 mg per serving. If you're watching your sodium intake, opt for low-sodium chicken broth and adjust seasonings accordingly.
For more insight into healthy meals, check out articles like Harvard Health’s Nutrition for expert advice! Enjoy your flavorful chicken tortilla soup while being mindful of your nutritional goals.
FAQs about Chicken Tortilla Soup
Can I make chicken tortilla soup without chicken?
Absolutely! For a vegetarian twist, consider using beans, lentils, or a variety of veggies like zucchini and bell peppers to replace the chicken entirely. You can also add tofu or tempeh for protein. Just ensure that you use a flavorful vegetable broth as a base to maintain the soup's hearty essence.
What are good substitutes for corn tortillas?
If you’re out of corn tortillas, several alternatives work well. Flour tortillas can be used for a similar texture, or you could try crispy tortilla chips for an added crunch. For a gluten-free option, look into corn chips or make your own with other gluten-free tortillas.
How can I make this soup healthier?
To boost the nutritional profile of your chicken tortilla soup, try reducing the oil used for frying the tortillas or baking them instead for a lighter option. Adding more vegetables—such as kale or spinach—can also enhance its health benefits. Consider using low-sodium broth to minimize sodium intake—it can make a big difference in your overall health.
If you'd like more tips and variations, check out this source on healthy soup recipes.
Conclusion on Chicken Tortilla Soup
Chicken tortilla soup is a vibrant and hearty dish that brings comfort and joy to any table. With its rich flavors and customizable toppings, it's perfect for gatherings or a cozy night in. Serve it warm and enjoy a burst of flavor with every spoonful!
For more recipes, check out this delicious corn chowder or learn how to make a classic guacamole here. Enjoy your cooking adventure!
Chicken Tortilla Soup
Equipment
- Dutch oven
Ingredients
For the soup
- ½ cup neutral oil such as grapeseed or canola, plus more as needed
- 6 corn tortillas (5- to 6-inch), halved and thinly sliced into strips
- 1 large yellow or white onion finely diced (about 1 ¾ cups)
- 2 medium poblano peppers seeded and finely diced (about 1 cup)
- 3 cloves garlic finely grated or minced
- 2 tablespoons fresh cilantro stems coarsely chopped (from about 15 sprigs; reserve the leaves for serving)
- 2 teaspoons ground ancho chili or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican
- 1 teaspoon kosher salt plus more for sprinkling
- 1 carton (32-ounce) low-sodium chicken broth
- 4 cups cooked chicken coarsely shredded (about 1 pound), preferably rotisserie
- 2 cups frozen corn kernels (do not thaw)
- 1 can (15-ounce) crushed tomatoes preferably fire-roasted
- 1 cup water
- 2 tablespoons lime juice (from 1 medium lime)
Topping options
- Shredded Colby Jack
- Diced avocado
- Cilantro leaves torn or coarsely chopped
- Lime wedges
Instructions
Cooking Instructions
- Heat ½ cup neutral oil in a medium Dutch oven or pot over medium heat until shimmering. Line a plate with paper towels. Working in 3 batches, fry 6 thinly sliced corn tortillas, stirring and flipping frequently, until crisp and light golden-brown, 45 to 60 seconds. Using a slotted spatula, transfer the tortilla strips to the plate. Sprinkle lightly with kosher salt. Add more oil as needed if the pot gets too dry.
- Discard all but 3 tablespoons of the oil from the pot (don’t worry about straining any broken bits of fried tortilla out). Return to medium-high heat and add 1 diced large yellow onion, 2 finely diced medium poblano peppers, 3 finely grated garlic cloves, and 2 tablespoons coarsely chopped fresh cilantro stems. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.
- Stir in 2 teaspoons ground ancho chili, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Cook, stirring frequently, until fragrant, about 1 minute. Stir in 1 (32-ounce) carton low-sodium chicken broth, 4 cups shredded cooked chicken, 2 cups frozen corn kernels, 1 (15-ounce) can crushed tomatoes, and 1 cup water. Bring to a boil. Reduce the heat to maintain a simmer and cook until the flavors meld, 15 to 20 minutes.
- Turn off the heat. Stir in 2 tablespoons lime juice. Taste and season with more kosher salt as needed. Serve with the tortilla strips and desired toppings.
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