Classic Chicken Tortilla Soup is the perfect comfort food that warms your soul and tantalizes your taste buds. This traditional Mexican dish hits all the right notes with its savory combination of tender chicken, zesty spices, and crispy tortilla strips. Whether you’re preparing a cozy dinner on a chilly evening or hosting a casual gathering with friends, this delightful soup will surely impress everyone at the table. Plus, it’s a fantastic way to use up leftover chicken, making it both practical and delicious!
Why You’ll Love This Dish
There are countless reasons to make Classic Chicken Tortilla Soup in your kitchen. First and foremost, it’s incredibly quick to prepare, allowing you to whip up a satisfying meal in just under an hour. It’s packed with wholesome ingredients like chicken, beans, and fresh vegetables, so you can feel good serving it to your family. Not to mention, this soup is versatile—perfect for weeknight dinners, a comforting lunch, or even a warm appetizer at a festive gathering.
"This chicken tortilla soup is the best I’ve ever made! The flavors are vibrant, and it had my kids begging for seconds!" – Emily R.
Imagine gathering around the table with loved ones, each person savoring the fresh, bold tastes while crunchy tortilla strips elevate each spoonful. This soup ticks all the boxes for an authentic, home-cooked meal that radiates warmth and hospitality.
Step-by-Step Overview
Preparing Classic Chicken Tortilla Soup is straightforward and enjoyable. You’ll start by sautéing your aromatics to build a flavorful base, then add in the delicious chicken and broth. The soup simmers to allow the spices to meld beautifully. Once it’s ready, you’ll create crunchy tortilla strips that bring a delightful texture to each bowl.
The entire process typically flows like this:
- Sauté the onion and bell pepper until soft.
- Add garlic and cook briefly.
- Combine all remaining ingredients and let simmer.
- Fry the tortilla strips until crispy.
- Serve hot with toppings and enjoy!
What You’ll Need
To create this delightful soup, gather the following ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Consider switching up the black beans for pinto beans or adding a splash of hot sauce for extra heat!
Step-by-Step Instructions
Follow these directions to create your delicious Classic Chicken Tortilla Soup:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper; cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a simmer and let it cook for 15-20 minutes to develop flavors.
- Meanwhile, in a separate pan, fry the tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges for that zesty brightness.
Best Ways to Enjoy It
Serving Classic Chicken Tortilla Soup can be as simple or elaborate as you want. Garnish individual bowls with crispy tortilla strips, a sprinkle of freshly chopped cilantro, and a wedge of lime for a burst of flavor.
For a more rounded meal, consider pairing the soup with a light salad, homemade guacamole, or cornbread. It also pairs wonderfully with refreshing beverages like iced tea or a crisp Mexican lager.
Storage and Reheating Tips
Proper storage ensures you can enjoy your Classic Chicken Tortilla Soup even after the initial meal. Allow the soup to cool before transferring it to an airtight container. It can be safely refrigerated for up to 4 days or frozen for up to three months. When reheating, gently warm it on the stovetop and add a splash of broth to revive its original texture.
Helpful Cooking Tips
To make your cooking experience smoother, here are a few insider tips:
- Use rotisserie chicken for a quicker prep time—just shred and toss it into the soup.
- Adjust the spices to suit your heat preference; if you like it spicy, add chopped jalapeños or hot sauce.
- Don’t rush the simmering process; allowing the flavors to develop fully makes a significant difference.
Creative Twists
While the classic recipe is undeniably delicious, don’t hesitate to mix things up. Consider adding:
- Fresh corn kernels for sweetness.
- Avocado slices for creaminess.
- Different types of beans, like kidney or chickpeas, to switch up textures.
Additionally, try out alternative toppings such as queso fresco, sliced radishes, or jalapeño slices for an extra kick.
Common Questions
1. How long does it take to make Classic Chicken Tortilla Soup?
Typically, the process takes about 30-40 minutes from start to finish, making it an ideal weeknight dinner.
2. Can I make this soup in advance?
Absolutely! You can prepare it up to two days ahead of time. Just be aware that the tortilla strips should be fried fresh for optimal texture when serving.
3. What should I do if I have leftovers?
Leftover soup can be refrigerated for 4 days or frozen for three months. Just remember to store the tortilla strips separately to maintain crispiness!
Now that you’re equipped with the knowledge to create this comforting dish, it’s time to grab your ingredients and enjoy a warm bowl of Classic Chicken Tortilla Soup at home!
PrintClassic Chicken Tortilla Soup
A comforting Mexican soup with tender chicken, zesty spices, and crispy tortilla strips, perfect for chilly evenings or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper; cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a simmer and let it cook for 15-20 minutes to develop flavors.
- Meanwhile, in a separate pan, fry the tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
Consider using rotisserie chicken for quicker preparation. Adjust spices according to preference.