This zesty chicken tortilla soup recipe is my absolute favorite comfort food, the perfect blend of spicy, savory, and satisfying. It’s a recipe born from countless kitchen experiments and late-night cravings. I've tweaked it over the years, and let me tell you, the result is pure magic! Imagine a sunny afternoon, the aroma of warm spices filling your kitchen, and a big bowl of this delicious soup ready to warm your soul.
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What makes this recipe stand out? Well, it's the balance of flavors! The perfect mix of smoky spices, juicy chicken, and fresh toppings is truly unforgettable. But the most exciting part? It's incredibly easy to make! Whether you're a seasoned chef or a kitchen newbie, you'll find this recipe simple and satisfying. This recipe is perfect for a weeknight dinner, a casual get-together with friends, or even a cozy night in.
Required Equipments
- Large pot or Dutch oven
- Immersion blender (optional)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Large skillet
Zesty Chicken Tortilla Soup: Frequently Asked Questions
Zesty Chicken Tortilla Soup
A vibrant and flavorful chicken tortilla soup brimming with spices, tender chicken, and hearty vegetables. Easy to make and even easier to love!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get those spices toasty! In a large skillet over medium heat, toast 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper for about 1 minute, or until fragrant. Stir constantly so they don't burn. This step is totally optional, but trust me, it's worth it!
- Next, chop up an onion and two cloves of garlic. Dice them pretty small — about 1/4 inch pieces. We don’t want any chunks in our delicious soup!
- Now, grab your large pot or Dutch oven. Add 2 tablespoons of olive oil and heat it over medium heat. Then, throw in your chopped onions and garlic. Sauté for about 5 minutes, until the onions are softened and translucent. Don't let them brown too much!
- Add 1.5 pounds of boneless, skinless chicken breasts to the pot. Cook it for about 5-7 minutes, until it’s lightly browned on all sides. Season it with salt and pepper.
- Pour in 4 cups of chicken broth, and add a 15-ounce can of diced tomatoes (undrained), 1 15-ounce can of corn (drained), and 1 (15-ounce) can of black beans (rinsed and drained). Stir well to combine. If you’re feeling fancy, add a tablespoon of chicken base for extra yumminess.
- Bring the mixture to a boil. Once it's boiling, reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through and tender. Make sure it doesn’t boil over, which would be a real disaster!
- Now it's time for the immersion blender—or, if you don't have one, use a regular blender in batches. Partially blend the soup, leaving some chunks for texture. Or don't blend it at all, and keep it all chunky. It's entirely up to you, and your preference!
- Once blended (or not!), taste the soup and adjust seasonings as needed. You might want more salt, pepper, or even a squeeze of lime juice. This part is where you let your taste buds be the boss!
- Finally, ladle the soup into bowls and garnish it with your favorite toppings. I love using shredded cheese, avocado slices, chopped cilantro, and crispy tortilla strips. But hey, feel free to get creative! Sour cream? Hot sauce? Go nuts!
📝 Notes
- For a richer flavor, use homemade chicken broth.
- If you like it extra spicy, add more cayenne pepper or a pinch of red pepper flakes.
- Feel free to add other vegetables, like bell peppers or zucchini.
- Don't over blend the soup; you want some texture!
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 10 g
Calcium: 100 mg
