Picture a steaming bowl of Spicy Chicken Tortilla Soup, its savory aroma filling your kitchen and hinting at the vibrant flavors to come.
This comforting Mexican classic is surprisingly simple to make, offering a cozy escape with its rich, indulgent taste.
As the ingredients meld together, the soup transforms into a hearty, flavorful masterpiece.
Let’s bring this dish to life and savor every delicious spoonful.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 knife
- 1 cutting board
- 1 ladle
- 1 measuring cup
- 1 tablespoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 ounces) diced tomatoes
- 1 cup corn kernels, fresh or frozen
- 1 can (15 ounces) black beans, rinsed and drained
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spicy Chicken Tortilla Soup, follow this timeline:
Reading and Preparation (5 minutes):
– Spend a few minutes reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
Prep Work (15 minutes):
- 0:00 – 5:00: Dice the onion, mince the garlic, and chop the jalapeño.
- 5:00 – 10:00: Measure out the spices and chicken broth.
- 10:00 – 15:00: Shred the cooked chicken, rinse and drain the black beans, and cut the tortillas into strips.
Cooking (35 minutes):
- 15:00 – 20:00: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño, and sauté until softened.
- 20:00 – 21:00: Stir in the cumin and chili powder, cooking for another minute.
- 21:00 – 23:00: Pour in the chicken broth and bring to a simmer.
- 23:00 – 25:00: Add the shredded chicken, diced tomatoes, corn, and black beans to the pot.
- 25:00 – 45:00: Season with salt and pepper, cover, and let the soup simmer for 20 minutes.
Additional Prep (During Simmering, 10 minutes):
- 25:00 – 35:00: Heat a small amount of oil in a pan and fry the tortilla strips until crispy.
- Dice the avocado and chop the cilantro while waiting.
Resting Time (10 minutes):
– 45:00 – 55:00: Allow the soup to rest for 10 minutes to let the flavors meld together.
Serving:
– 55:00 – 60:00: Ladle the soup into bowls, top with avocado, cilantro, and tortilla strips, and serve with lime wedges on the side.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, garlic, and jalapeño to the pot and sauté until softened.
Stir in the cumin and chili powder, cooking for another minute.
Pour in the chicken broth and bring to a simmer.
Add the shredded chicken, diced tomatoes, corn, and black beans to the pot.
Season the soup with salt and pepper to taste.
Cover and let the soup simmer for 20 minutes.
Meanwhile, heat a small amount of oil in a pan and fry the tortilla strips until crispy.
Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
Serve with lime wedges on the side for an extra burst of flavor.
Serving Tips
- Cheese Quesadillas: Serve alongside the soup for a cheesy, comforting addition that complements the spicy flavors.
- Mexican Rice: A side of fluffy Mexican rice can help balance the heat and add a hearty component to the meal.
- Sour Cream and Cheese: Add a dollop of sour cream and sprinkle some shredded cheese on top of the soup for a creamy, rich twist.
- Chips and Salsa: Pair with crunchy tortilla chips and a fresh salsa for a fun, textural contrast.
- Grilled Vegetables: Serve with a side of grilled vegetables for a healthy, vibrant accompaniment that enhances the meal.
Storage
Store leftover Spicy Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding fresh toppings before serving.
Freezing
To freeze Spicy Chicken Tortilla Soup, let it cool completely.
Then transfer to airtight containers, leaving space for expansion.
Avoid adding toppings before freezing.
Consume within 3 months for best flavor.
Reheating
To reheat Spicy Chicken Tortilla Soup, warm it in a pot over low heat.
Stir occasionally. Avoid microwaving tortilla strips.
Add them fresh for ideal texture. Enjoy with garnishes.
Final Thoughts
The Spicy Chicken Tortilla Soup is a flavorful and comforting dish. It’s perfect for those who enjoy a bit of heat in their meals.
The combination of tender chicken, hearty beans, and crispy tortilla strips makes it a satisfying choice.
It’s easy to customize the spice level to suit your taste by adjusting the jalapeño and chili powder.
For a milder version, reduce these ingredients, or add a dollop of sour cream to cool down the heat.
This soup isn’t only delicious but also a great way to warm up on a chilly day.
Enjoy it with a squeeze of lime for an extra burst of freshness.
Frequently Asked Questions
Can I Make This Soup Vegetarian?
You can definitely make the soup vegetarian. Substitute chicken broth with vegetable stock and replace shredded chicken with 2 cups of diced tofu or additional beans. Maintain the same cooking techniques and measurements for consistency and flavor.
What Is the Best Way to Shred Chicken Quickly?
Use two forks to pull apart cooked chicken breast, holding with one and shredding with the other. Alternatively, place in a stand mixer with a paddle attachment on low speed for efficient shredding in seconds.
How Spicy Is the Soup on a Scale of 1 to 10?
On a spice scale of 1 to 10, you’d rate this soup around a 6. The jalapeño and chili powder provide notable heat, but you can adjust by varying their amounts to suit your tolerance.
Can I Use Canned Corn Instead of Fresh or Frozen?
You can substitute canned corn for fresh or frozen. Drain and rinse it thoroughly before adding it to the pot. This guarantees the corn integrates well, maintaining the soup’s texture and flavor without excess liquid.
What Are Some Alternative Toppings for the Soup?
You can garnish the soup with crumbled queso fresco, a dollop of sour cream, or thinly sliced radishes for extra crunch. For a citrusy twist, sprinkle a bit of lime zest or add sliced green onions.
Spicy Chicken Tortilla Soup
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
- 1 tablespoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 can diced tomatoes 14.5 ounces
- 1 cup corn kernels fresh or frozen
- 1 can black beans 15 ounces, rinsed and drained
- Salt and pepper to taste
- 4 corn tortillas cut into strips
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, garlic, and jalapeño to the pot and sauté until softened.
- Stir in the cumin and chili powder, cooking for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, diced tomatoes, corn, and black beans to the pot.
- Season the soup with salt and pepper to taste.
- Cover and let the soup simmer for 20 minutes.
- Meanwhile, heat a small amount of oil in a pan and fry the tortilla strips until crispy.
- Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
