Easy recipe for chicken tortilla soup: spicy soup with chicken, tomatoes, beans, and tortilla strips
Dive into the vibrant world of Mexican cuisine with this easy chicken tortilla soup, a dish that captures the soul of traditional flavors while offering a modern twist. This spicy, hearty soup features tender chicken, ripe tomatoes, hearty beans, and irresistibly crunchy tortilla strips, making it a delightful meal that brings warmth and comfort with every spoonful. Not only is it quick to prepare, but it also highlights the dynamic contrasts of textures and flavors inherent in Mexican culinary heritage. Perfect for a cozy dinner, this soup is not just a meal—it’s an experience.
List of Ingredients
To make this flavorful chicken tortilla soup, you will need the following ingredients:
- 2 tablespoons olive oil
- 1 pound chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Mexican spice mix
- 4 cups chicken broth
- 2 avocados, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 corn tortillas, cut into strips
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1 jalapeño, optional for extra spice
Instructions
Follow these simple steps to create the perfect chicken tortilla soup:
- Preheat the oven to 375˚F (190˚C). Place the chicken breasts on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Bake for 20-25 minutes or until cooked through. Once done, shred the chicken using two forks.
- While the chicken is cooking, heat the remaining olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3–4 minutes.
- Add the black beans, corn, diced tomatoes, and jalapeño (if using) to the pot. Stir in the Mexican spice mix and cook for another 2 minutes.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded chicken to the pot and let the soup cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed.
- While the soup is simmering, take the cut tortilla strips and bake them in the still-hot oven until they are crispy, about 5-7 minutes.
- To serve, divide the soup into 4 bowls. Top each bowl with diced avocado, shredded cheese, fresh cilantro, and crispy tortilla strips.
Time and Servings
Total preparation and cooking time: Approximately 45 minutes.
This recipe makes about 4 servings.
Nutritional Information
Each serving contains approximately:
- Calories: 350
- Protein: 25g
- Carbohydrates: 25g
- Fat: 18g
Comments and Interactions
We would love to hear about your experience with this easy chicken tortilla soup recipe! Feel free to leave a comment below, ask questions, or share a photo of your delicious creation. If you’re looking for more culinary inspiration, don’t miss our ultimate one-pot chicken tortilla soup guide or check out our 25 effortless recipes for busy days. Happy cooking!
Discover the Simple Joy of Chicken Tortilla Soup
Indulging in a bowl of chicken tortilla soup is not just about savoring a delicious meal; it’s about experiencing a symphony of flavors that dance across your taste buds. The combination of tender chicken, ripe tomatoes, and hearty beans mingling with vibrant Mexican spices creates a truly unforgettable taste. Add to this the irresistible crunch of freshly made tortilla strips, and you’ll have a spicy soup that warms both body and soul.
This easy recipe showcases how simplicity in cooking can lead to delightful discoveries. With minimal preparation time, you produce a dish that rivals restaurant fare while perfectly adapting to the comfort of home-cooking. The beauty lies in its versatility and ease – a comforting bowl that can be tailored to your taste preferences, whether that means dialing up the spice with jalapeños or adding a touch of freshness with a squeeze of lime.
Chicken tortilla soup is an invitation to explore the art of combining simple ingredients to create memorable meals. Not only is it a quick and effortless dish fitting for any night of the week, but it also encourages creativity. With each garnish – be it cheese, avocado, or chopped cilantro – you have the freedom to add your personal touch, making each bowl uniquely yours.
Why not give this easy recipe a try? You are just 30 minutes away from a culinary creation that’s pleasingly rich in flavor, nourishing, and accidentally healthy. As you embark on this tasty journey, feast on the vibrant colors and robust aromas, and share your own interpretations with others.
Your kitchen stories are worth more than words; they are experiences to be cherished and shared. We invite you to dive into this recipe and reach out with your own twists and stories. Let’s connect over our shared love for food and keep the joy of creation alive. Join our community of food enthusiasts by sharing your own results and any helpful tips that add an extra spark to this classic dish!
SEND THIS RECIPE TO YOUR EMAIL!
Enter your email and I’ll send it to your inbox. Plus, you’ll get new recipes every week!
Easy recipe for chicken tortilla soup: spicy soup with chicken, tomatoes, beans, and tortilla strips
Prep time: 45 min
Servings: 4 servings
Calories: 350Kcal
Cuisine: Mexican
Ingredients
2 tablespoons olive oil,
1 pound chicken breasts,
1 medium onion (chopped),
2 cloves garlic (minced),
1 can (15 oz) black beans (rinsed and drained),
1 can (15 oz) corn (drained),
1 can (14.5 oz) diced tomatoes,
1 tablespoon Mexican spice mix,
4 cups chicken broth,
2 avocados (diced),
1 cup shredded cheese (cheddar or Mexican blend),
4 corn tortillas (cut into strips),
Salt and pepper (to taste),
Fresh cilantro (for garnish),
1 jalapeño (optional for extra spice)
Instruction :
Preheat the oven to 375˚F (190˚C). Place the chicken breasts on a baking sheet, drizzle with a tablespoon of olive oil, and season with salt and pepper. Bake for 20-25 minutes or until cooked through. Once done, shred the chicken using two forks. While the chicken is cooking, heat the remaining olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 3–4 minutes. Add the black beans, corn, diced tomatoes, and jalapeño (if using) to the pot. Stir in the Mexican spice mix and cook for another 2 minutes. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded chicken to the pot and let the soup cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed. While the soup is simmering, take the cut tortilla strips and bake them in the still-hot oven until they are crispy, about 5-7 minutes. To serve, divide the soup into 4 bowls. Top each bowl with diced avocado, shredded cheese, fresh cilantro, and crispy tortilla strips.
