This one-pot meal combines tender shredded chicken with a rich tomato and corn base. It is a filling and comforting dinner option that comes together quickly on the stove.
List of ingredients
- 2 Tbsp light olive oil Рused for saut̩ing the base vegetables.
- 1 large yellow onion, chopped – provides a savory aromatic foundation.
- 4 garlic cloves, minced – adds depth and pungent flavor.
- 1-2 jalapeno peppers, seeded and diced – provides mild to medium heat.
- 32 oz chicken broth – the primary liquid base for the soup.
- 28 oz can crushed tomatoes – adds thickness and a tangy tomato flavor.
- 1 lb chicken breasts (2 medium) or leftover rotisserie chicken – the main protein source.
- 15 oz can corn, drained and rinsed – adds sweetness and texture.
- 15 oz can black beans, drained and rinsed – provides heartiness and protein.
- 1 1/2 tsp chilli powder – adds warmth and classic chili flavor.
- 1 1/2 tsp ground cumin – provides an earthy, nutty undertone.
- 1 tsp salt – enhances all other flavors; adjust to taste.
- 1/3 cup cilantro, chopped – used for flavor and as a garnish.
- 1 1/2 Tbsp lime juice (from 1 lime) – adds necessary acidity to balance the rich broth.
- 1/4 cup olive oil – specifically for frying the tortilla strips.
- 8 corn tortillas (6″ size) – cut into strips for the topping.
- 1 large avocado, diced – a creamy garnish to contrast the spice.
- 1 lime, cut into wedges – for serving and final seasoning.
step-by-step instructions
- Prepare the Tortilla Strips: Heat 1/4 cup oil in a pan over medium-high heat. Cut the corn tortillas into thin strips and fry them in batches until they are golden and crisp. Drain them on a paper-towel-lined plate to remove excess oil.
- Sauté the Aromatics: Preheat a soup pot or Dutch oven with 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeno, sautéing until the vegetables are tender.
- Simmer the Soup Base: Stir in the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring the mixture to a boil, then lower the heat and simmer for approximately 20 to 25 minutes until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken breasts from the pot and place them in a bowl. Use two forks to shred the meat into bite-sized pieces.
- Final Cooking Phase: Return the shredded chicken to the pot. Simmer for an additional 5 minutes to ensure the chicken absorbs the flavors of the broth.
- Finish the Flavor: Remove the pot from the heat. Stir in the chopped cilantro and lime juice to brighten the overall taste.
- Garnish and Serve: Ladle the soup into bowls. Top each serving with homemade tortilla strips, diced avocado, fresh cilantro, and a lime wedge.
Optimizing Soup Texture
Use Bone Broth for Greater Richness
Replacing standard chicken broth with a high-quality bone broth adds a significant amount of collagen to the soup. This creates a silkier mouthfeel and a more substantial body. It also increases the protein content of the base liquid.
Achieving the Perfect Chicken Shred
To get consistent shreds, allow the chicken to cool for a few minutes before handling. Using two forks in opposing directions pulls the meat along the natural grain. For larger batches, a hand mixer on low speed can shred cooked breast meat quickly.
Controlling Broth Consistency
If you prefer a thicker soup, mash a small portion of the black beans against the side of the pot. This releases natural starches that thicken the liquid without needing cornstarch. Alternatively, simmer the soup uncovered for an extra 10 minutes to reduce the volume.
Customizing the Flavor Profile
Adjusting the Heat Levels
To reduce the spice, remove all seeds and membranes from the jalapenos before dicing. If you prefer a spicier soup, leave the seeds in or add a pinch of cayenne pepper. Slicing fresh jalapenos on top of the bowl also allows individual guests to control their heat.
Adding Smoky Undertones
Incorporating a teaspoon of smoked paprika or a small amount of chipotle powder adds a wood-fired flavor. This complements the cumin and chili powder by adding a deeper, charred note. Ensure you stir these in during the sauté phase to toast the spices.
Enhancing the Citrus Brightness
The lime juice should be added at the very end of the cooking process to prevent the flavor from dulling. Adding a small amount of lime zest along with the juice increases the aromatic quality. Always taste the soup before adding the final lime wedge to ensure the acidity is balanced.
Alternative Ingredient Options
Substitute for Fresh Jalapenos
Poblano peppers can be used for a milder, earthier flavor if jalapenos are too spicy. For a more intense heat, substitute serrano peppers in the same quantity. Canned diced green chiles are a convenient alternative that provides a consistent, mild flavor.
Using Different Bean Varieties
While black beans are traditional, pinto beans or kidney beans work well as substitutes. Pinto beans offer a creamier texture, while kidney beans hold their shape better during long simmers. Ensure all canned beans are rinsed thoroughly to remove excess sodium.
Corn Alternatives
Frozen corn is a great substitute for canned corn and often tastes fresher. Fresh corn shucked from the cob provides a superior snap and sweetness. If using fresh corn, add it during the last 10 minutes of simmering to prevent overcooking.
Serving and Presentation Suggestions
Best Topping Combinations
Pair the soup with a dollop of sour cream or Greek yogurt to cool the palate. Shredded Monterey Jack or sharp cheddar cheese adds a salty, melted element that pairs well with the tomato base. Freshly sliced radishes can provide a crisp, peppery contrast.
Side Dish Pairings
Serve this soup alongside warm corn tortillas or a side of Mexican-style red rice. A slice of buttery cornbread is also an excellent accompaniment for soaking up the remaining broth. A simple side salad with a lime-vinaigrette keeps the meal light.
Plating for Visual Appeal
Use deep bowls to keep the soup hot and provide space for toppings. Place the avocado in the center and arrange tortilla strips in a radial pattern around the edges. A sprinkle of bright green cilantro on top creates a professional, colorful contrast.
Storage and Preservation Guide
Refrigeration Best Practices
Store the soup in an airtight glass container in the refrigerator for up to 4 days. Keep the toppings, such as avocado and tortilla strips, in separate containers to maintain their texture. This prevents the strips from becoming soggy and the avocado from discoloring.
Freezing for Future Meals
This soup freezes well for up to two months if stored without the lime juice and cilantro. Portion the soup into freezer-safe bags or containers, leaving a small gap at the top for expansion. Avoid freezing the soup with avocado or sour cream already added.
Thawing and Reheating Methods
Thaw frozen soup in the refrigerator overnight before heating. Reheat the soup in a saucepan over medium heat, adding a splash of water or broth if it has thickened too much. Stir in fresh lime juice and cilantro after reheating to restore the bright flavors.
Make-Ahead Preparation Strategies
Prepping Vegetables in Advance
Chop the onion, garlic, and jalapenos up to 24 hours before cooking and store them in a sealed container. This reduces the active prep time on the night of the meal. Ensure the garlic is minced finely to prevent large chunks in the finished soup.
Storing Homemade Tortilla Strips
You can make a large batch of tortilla strips and store them in an airtight container at room temperature. They will stay crisp for about one week if kept away from moisture. If they lose their crunch, toast them in the oven at 300°F for 3 minutes.
Marinating the Broth for Depth
The soup flavors often improve after sitting for several hours. You can cook the soup completely, cool it, and refrigerate it overnight. The cumin and chili powder will meld more deeply into the broth, resulting in a richer taste the next day.
Troubleshooting Common Issues
Fixing Overly Salty Soup
If the soup is too salty, add a small amount of unsalted chicken broth or water to dilute the concentration. Stirring in an extra can of crushed tomatoes can also help balance the salt levels. A squeeze of extra lime juice can distract the palate from excessive salt.
Preventing Avocado Browning
Toss diced avocado in a small amount of lime juice immediately after cutting. The citric acid prevents oxidation and keeps the fruit a vibrant green. Store the treated avocado in a container with a piece of plastic wrap pressed directly against the surface.
Managing Excessive Spice
If the soup is too spicy, stir in a tablespoon of sour cream or heavy cream to neutralize the capsaicin. Adding more corn or black beans also helps dilute the heat by adding more bulk. Increasing the amount of lime juice can provide a flavor contrast that tempers the spice.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can place all ingredients except the lime juice and cilantro in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in the final ingredients.
How do I keep tortilla strips crispy?
Store them in a completely airtight container and do not add them to the soup until the moment of serving. If adding them too early, they will absorb the broth and lose their crunch within minutes.
Is this soup suitable for meal prep?
This is an excellent meal prep recipe because the flavors improve over time. Simply store the base soup and the fresh toppings in separate containers to ensure the highest quality when reheating.
Print
Hearty Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Chicken Tortilla Soup with tender chicken and homemade crispy tortilla strips is the perfect, cold-weather weeknight dinner. What’s even better? It comes together in one pot.
Ingredients
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1–2 jalapeno peppers, seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts, (2 medium), or leftover rotisserie chicken
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 1/2 tsp chilli powder
- 1 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/3 cup cilantro, chopped, plus more to garnish
- 1 1/2 Tbsp lime juice, from 1 lime, or to taste
- 1/4 cup olive oil
- 8 corn tortillas, (6″ tortillas)
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
Instructions
- Tortilla Strips: Preheat a pan with 1/4 cup oil over medium-high heat.
- Tortilla Strips: Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
- Tortilla Strips: Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
- Chicken Tortilla Soup: Preheat a pot or dutch oven with olive oil over medium-high heat.
- Chicken Tortilla Soup: Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
- Chicken Tortilla Soup: Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt.
- Chicken Tortilla Soup: Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
- Chicken Tortilla Soup: Remove chicken from the pot and shred it using 2 forks.
- Chicken Tortilla Soup: Add shredded chicken back to the soup and simmer another 5 minutes.
- Chicken Tortilla Soup: Remove from heat and stir in cilantro and lime juice.
- Chicken Tortilla Soup: Serve the soup garnished with some tortilla strips, diced avocado, fresh cilantro and lime wedges, or use your favorite toppings.
Notes
If using leftover rotisserie chicken, shred the chicken and add it to the soup after the initial simmer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 539 kcal
- Sugar: 8 g
- Sodium: 1112 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.01 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 30 g
- Cholesterol: 48 mg