Chicken Tortilla Soup

By Raelynn

Hi there, food lover! 👋

Ready for a warm, comforting bowl of goodness that feels like a hug in every spoonful? Today we’re diving into the soul-soothing tradition of Chicken Tortilla Soup—a dish with roots in Mexican kitchens that has traveled across the world, bringing with it a story of love, family, and flavor. 🍲✨

There’s something magical about this recipe—it’s hearty yet light, simple yet deeply flavorful. Imagine tender chicken, rich broth simmered with tomatoes and spices, and the crunch of crispy tortilla strips floating on top like golden treasures. 🌽🌶️ Each spoonful carries the warmth of homemade cooking, the kind that makes you pause and smile after the first bite.

Traditionally, tortilla soup was crafted as a humble meal, a way to stretch ingredients into something nourishing and satisfying. Over time, it’s become a beloved staple, with countless variations depending on what’s available in the pantry. What remains constant, though, is the joy of gathering around the table to share it with family and friends.

So, let’s put on our aprons, get cozy in the kitchen, and bring this beautiful tradition to life. You’re about to make a dish that will quickly become a favorite in your home. Let’s cook some magic together! 👩🍳💛

Ingredients:

For the Soup Base:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for spice) 🌶️
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • Salt and pepper, to taste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 6 cups chicken broth (homemade or store-bought)
  • 2 cups shredded cooked chicken (rotisserie works great) 🍗
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 (15 oz) can black beans, rinsed and drained

For the Crispy Tortilla Strips:

  • 6 corn tortillas, cut into thin strips
  • 2 tbsp vegetable oil
  • Pinch of salt

Toppings (optional but highly recommended):

  • Fresh cilantro, chopped 🌿
  • Avocado slices 🥑
  • Crumbled queso fresco or shredded cheddar 🧀
  • Lime wedges 🍋
  • Sour cream or Mexican crema

Step-by-Step Directions:

1. Prepare the Tortilla Strips

  1. Preheat oven to 375°F (190°C).
  2. Place tortilla strips on a baking sheet, drizzle with oil, sprinkle with salt, and toss to coat.
  3. Spread in a single layer and bake for 10–12 minutes, flipping once halfway, until golden and crispy. Set aside.

2. Build the Soup Base

  1. In a large pot, heat olive oil over medium heat.
  2. Add onions and sauté until soft and translucent, about 5 minutes.
  3. Stir in garlic, jalapeño, and bell pepper. Cook for 2–3 minutes until fragrant.
  4. Sprinkle in cumin, chili powder, paprika, oregano, salt, and pepper. Stir well to coat vegetables in spices.

3. Add the Tomatoes and Broth

  1. Pour in the diced tomatoes with their juices. Stir and scrape up any bits from the bottom of the pot.
  2. Add the chicken broth, bringing everything to a gentle boil.

4. Incorporate the Protein and Veggies

  1. Stir in shredded chicken, corn, and black beans.
  2. Reduce heat to low and let the soup simmer for 20–25 minutes. This allows the flavors to mingle beautifully.

5. Adjust Seasoning & Serve

  1. Taste and adjust salt, pepper, or spices as needed.
  2. Ladle soup into bowls, garnish with crispy tortilla strips, fresh cilantro, avocado, cheese, lime juice, and a dollop of sour cream.

Enjoy your steaming bowl of comfort with warm tortillas or a side of rice. 💛🍲

Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~340 | 🍽️ Servings: 6

  • Protein: 25g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Fat: 14g
  • Saturated Fat: 3g
  • Sodium: ~680mg
  • Cholesterol: 55mg

Friendly Hashtags:

#ChickenTortillaSoup #MexicanTradition #ComfortFood #HomemadeGoodness #SoupSeason #FamilyRecipes #EasyDinner

Bon appétit and happy cooking! 👩🍳🍽️

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