Picture a steaming bowl of chicken tortilla soup, the aroma of cumin and chili powder filling the air as you ladle it into bowls.
This cozy, comforting dish is incredibly easy to make, perfect for a quick weeknight dinner that feels like a warm hug.
As the ingredients simmer together, they transform into a harmonious melody of flavors, where even the simplest components shine.
Let’s bring this delightful soup to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups cooked chicken, shredded
- 1 cup tortilla chips, crushed
- 1 lime, juiced
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
- 1/2 cup shredded cheese (optional)
Cook & Prep Time
To efficiently manage your time when preparing Stove Top Chicken Tortilla Soup, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Spend the first 5 minutes reading through the entire recipe to understand the steps and gather all your ingredients and equipment.
- Ingredient Prep (10 minutes):
- Dice the onion and mince the garlic.
- Shred the cooked chicken (if not already done).
- Cooking (30 minutes):
- 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent.
- 5-6 minutes: Stir in minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
- 6-10 minutes: Pour in the chicken broth and bring to a simmer.
- 10-12 minutes: Add diced tomatoes, black beans, corn, and shredded chicken to the pot.
- 12-14 minutes: Stir in the crushed tortilla chips and lime juice. Season with salt and pepper to taste.
- 14-34 minutes: Let the soup simmer for 20 minutes to allow flavors to meld.
- Resting (5 minutes):
- Remove the soup from heat and let it rest for 5 minutes.
- Serving (5 minutes):
- Garnish with cilantro, avocado slices, and shredded cheese if desired.
- Serve hot with extra tortilla chips 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 diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
Pour in chicken broth and bring to a simmer.
Add diced tomatoes, black beans, corn, and shredded chicken to the pot.
Stir in crushed tortilla chips and lime juice.
Season with salt and pepper to taste.
Let the soup simmer for 20 minutes to allow flavors to meld.
Remove from heat and let it rest for 5 minutes.
Serve hot, garnished with cilantro, avocado slices, and shredded cheese if desired.
Serving Tips
- Warm Flour Tortillas: Serve alongside the soup for dipping or wrapping, offering a soft and comforting accompaniment.
- Mexican Rice: Pair with a side of flavorful Mexican rice to enhance the meal’s heartiness and complement the soup’s flavors.
- Fresh Garden Salad: Add a revitalizing crunch with a simple salad of lettuce, tomatoes, and cucumbers dressed with lime vinaigrette.
- Guacamole and Salsa: Provide a creamy and spicy contrast with homemade guacamole and salsa for dipping tortilla chips.
- Cheese Quesadillas: Serve crispy quesadillas filled with melty cheese for a satisfying and cheesy side dish.
Storage
Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze chicken tortilla soup, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw before reheating.
Reheating
Reheat chicken tortilla soup on the stove over low heat.
Stir occasionally until hot.
Alternatively, microwave in a covered, microwave-safe bowl.
Stir halfway through.
Avoid overheating to prevent the chicken from becoming tough.
Final Thoughts
Stove Top Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for any season.
Its combination of tender chicken, zesty spices, and crunchy tortilla chips makes it a crowd-pleaser.
The soup isn’t only easy to prepare but also adaptable, allowing you to adjust the spice level or add extra toppings as desired.
Whether you’re serving it as a hearty lunch or a satisfying dinner, this soup is sure to become a staple in your recipe collection.
Enjoy it with family and friends for a delicious and fulfilling meal.
Frequently Asked Questions
Can I Make This Soup Vegetarian?
Yes, you can make it vegetarian. Substitute vegetable broth for chicken broth and replace shredded chicken with additional black beans or chickpeas. Confirm all ingredients are plant-based. Adjust seasonings as needed for ideal flavor.
What Are Some Substitutes for Chicken Broth?
You can substitute chicken broth with vegetable broth, which maintains a rich flavor. Alternatively, use mushroom broth for an earthy taste. If you’re out of broth, dissolve bouillon cubes in water to create a flavorful base.
How Can I Make the Soup Dairy-Free?
To make the soup dairy-free, omit shredded cheese and avoid using any dairy-based garnishes. Ascertain all ingredients are free from hidden dairy. Substitute avocado for creaminess. Double-check labels for all processed ingredients to confirm they’re dairy-free.
Is It Possible to Use Fresh Tomatoes Instead of Canned?
Yes, you can use fresh tomatoes instead of canned. Peel and dice 4 medium-sized tomatoes, then add them in step 5. Make sure they’re fully cooked and softened before proceeding to the next step. Adjust seasoning as needed.
How Do I Adjust the Recipe for More Servings?
To adjust the recipe for more servings, double all ingredient quantities. Use a larger pot to accommodate increased volume. Maintain cooking times, ensuring ingredients meld properly. Taste and adjust seasoning accordingly, especially salt and lime juice.
Stove Top Chicken Tortilla Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cup chicken broth
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans drained and rinsed (15 ounces)
- 1 cup corn kernels
- 2 cup cooked chicken shredded
- 1 cup tortilla chips crushed
- 1 lime juiced
- Salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced (optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add diced tomatoes, black beans, corn, and shredded chicken to the pot.
- Stir in crushed tortilla chips and lime juice.
- Season with salt and pepper to taste.
- Let the soup simmer for 20 minutes to allow flavors to meld.
- Remove from heat and let it rest for 5 minutes.
- Serve hot, garnished with cilantro, avocado slices, and shredded cheese if desired.
Notes
