Introduction
Warm and comforting, this chicken tortilla soup is packed with flavor and texture. A delightful combination of spices, tender chicken, and hearty vegetables makes it a perfect dish for family gatherings or a cozy night in. The optional toppings add an extra layer of richness, making each bowl a customizable delight.
Detailed Ingredients with measures
For the Soup:
– 3 tablespoons crushed corn tortilla chips
– 2 tablespoons vegetable oil
– 1 yellow onion, diced
– 2 jalapeño peppers, diced
– 4 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 29 ounces fire-roasted diced tomatoes and green chilies (two 14.5-ounce cans)
– 11 ounces canned corn kernels (one can)
– 14.5 ounces canned black beans, rinsed and drained (one can)
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– ⅛ teaspoon crushed red pepper flakes (optional, for extra spice)
– 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
– Juice of 1 lime
– 1 cup heavy cream, at room temperature
– Kosher salt and freshly ground black pepper, to taste
Optional Toppings:
– Shredded Mexican blend cheese
– Corn tortilla chips or strips
– Sour cream
– Chopped fresh cilantro
– Sliced avocado
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 6-8
Detailed Directions and Instructions
1. Prepare Tortilla Chips
Crush enough tortilla chips to make 3 tablespoons and set aside.
2. Heat Oil
Heat a Dutch oven over medium heat and add the vegetable oil.
3. Sauté Onion
Add the diced onion and cook for 3 minutes, or until softened and translucent.
4. Add Jalapeños
Add the diced jalapeños and cook for an additional minute.
5. Incorporate Garlic
Add the minced garlic and cook for 30 seconds.
6. Combine Ingredients
Pour in the chicken broth, fire-roasted diced tomatoes and green chilies, corn, black beans, chili powder, cumin, smoked paprika, crushed red pepper flakes (if using), and the crushed tortilla chips.
7. Add Chicken
If using raw chicken breasts, add them now and reduce the heat to low.
8. Simmer Soup
Simmer for 20 minutes, or until the chicken is cooked through.
9. Shred Chicken
Remove the chicken breasts and use two forks to shred them. Return the shredded chicken to the pot. (If using cooked cubed chicken, add it now.)
10. Add Lime and Cream
Add the lime juice and heavy cream. Stir well and season with salt and pepper to taste. Cook until heated through.
11. Serve Soup
Ladle the soup into serving bowls and top with shredded cheese, tortilla chips, a dollop of sour cream, and chopped fresh cilantro. Serve with sliced avocado and additional lime wedges, if desired.
Notes
Cooking Time
Simmering the chicken for 20 minutes allows it to cook thoroughly while infusing the soup with flavor.
Shredded vs. Cubed Chicken
Using either raw chicken or pre-cooked chicken is a flexible option, depending on your available ingredients and time constraints.
Spice Level
Adjust the crushed red pepper flakes according to your preference for heat; this ingredient can be omitted for a milder soup.
Serving Suggestions
Feel free to customize your toppings based on preference, enhancing the flavor and presentation of the soup.
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Reheat on the stove before serving.
Cook techniques
Chopping
Properly dice the onion and jalapeño peppers to ensure even cooking and a balanced flavor distribution in your soup.
Mincing
Mince the garlic finely to release its aromatic oils and integrate its flavor thoroughly into the soup.
Sautéing
Heat the vegetable oil in a Dutch oven and sauté the onions and jalapeños until softened, enhancing their natural sweetness.
Simmering
Simmer the soup on low heat after adding the chicken to allow the flavors to meld together and ensure the chicken cooks thoroughly.
Shredding
Use two forks to shred the cooked chicken breasts; this technique helps create tender, bite-sized pieces that distribute evenly throughout the soup.
Incorporating
Stir in the lime juice and heavy cream at the end for a creamy texture and a zesty flavor that brightens the soup.
FAQ
Can I use other types of beans in the soup?
Yes, you can substitute black beans with pinto beans or kidney beans based on your preference.
What can I use instead of heavy cream?
You can use half-and-half or a dairy-free cream alternative for a lighter option.
How can I make the soup spicier?
Add more jalapeños or include other spicy ingredients like habanero peppers or additional crushed red pepper flakes.
Can I prepare the soup ahead of time?
Yes, the soup can be made in advance and stored in the refrigerator for up to three days. Reheat before serving.
What toppings can I use to enhance the flavor?
You can top the soup with shredded cheese, tortilla chips, sour cream, chopped cilantro, or sliced avocado for added flavor and texture.
Conclusion
This delicious creamy chicken tortilla soup is packed with flavors and ingredients that come together to create a comforting dish perfect for any occasion. The combination of spices, fresh ingredients, and the richness of cream elevates this soup, making it a satisfying meal for you and your loved ones. Enjoy it with optional toppings for added texture and flavor!
Mexican Street Corn Salad
Combine corn, lime juice, cotija cheese, mayonnaise, and chili powder for a refreshing and creamy side dish that complements the soup perfectly.
Chicken Quesadillas
Use shredded chicken from the soup in flour tortillas with cheese and peppers, then grill until crispy for a delightful, cheesy treat.
Spicy Black Bean Tacos
Fill corn tortillas with black beans, diced jalapeños, onions, and avocado for a simple yet fulfilling meal that pairs well with the soup.
Avocado and Tomato Salsa
Mix diced tomatoes, avocado, red onion, lime juice, and cilantro for a fresh salsa that brightens up the flavors of the soup.
Mexican Rice
Cook rice with chicken broth, diced tomatoes, and spices for a flavorful side that complements the soup and rounds out the meal.
Grilled Vegetable Skewers
Marinate vegetables like bell peppers, zucchini, and onions in olive oil and spices, then grill and serve alongside the soup for a healthy addition.
Corn Tortilla Chips with Guacamole
Make homemade corn tortilla chips and pair them with fresh guacamole for a crunchy snack that also doubles as a perfect side to the soup.
