Delicious Chicken Tortilla Soup Recipe
What I love about beef stew is how simple it is, but how incredible the flavors turn out. You start by searing the beef, which adds so much depth to the flavor, and then let everything simmer away in a pot. The magic happens as it all comes together: the beef becomes perfectly tender, the vegetables soften to the perfect bite, and the broth thickens into something that’s downright irresistible. Plus, the whole house smells amazing while it’s cooking, which makes the wait all the more worthwhile.
It’s one of those meals you can make in the morning and forget about while it simmers away, or whip up on the weekend when you have a little extra time to relax and enjoy the process. And let’s not forget the best part: the leftovers! Beef stew always tastes better the next day, when all the flavors have had time to meld together.
In the following section I’ll be guiding you with my special chicken tortilla soup recipe that makes the most delicious chicken tortilla soup you would ever taste.
Delicious Chicken Tortilla Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño diced (optional, for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 14.5 oz can fire-roasted diced tomatoes
- 10 oz can diced tomatoes with green chilies (like Rotel)
- 4 cups chicken broth
- 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
For Garnish:
- 6 small corn tortillas cut into strips (or store-bought tortilla chips)
- 1 avocado diced
- ½ cup shredded cheese cheddar or Mexican blend
- ½ cup sour cream
- 1 lime cut into wedges
Instructions
Cook the Chicken:
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until softened (about 3 minutes).
- Add garlic and jalapeño, cook for another minute.
- Stir in cumin, chili powder, and smoked paprika.
Simmer the Soup:
- Pour in the fire-roasted tomatoes, tomatoes with green chilies, and chicken broth.
- Add the chicken breasts whole, black beans, corn, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is fully cooked.
Shred the Chicken:
- Remove the chicken breasts from the pot and shred them using two forks.
- Return shredded chicken to the pot and stir in lime juice and cilantro.
Make the Tortilla Strips (if homemade):
- Preheat oven to 375°F (190°C).
- Place tortilla strips on a baking sheet, lightly drizzle with olive oil, and bake for 8-10 minutes until crispy.
Serve:
- Ladle soup into bowls and top with tortilla strips, avocado, shredded cheese, and sour cream.
- Serve with lime wedges on the side.
