Embark on a culinary journey to the heart of Mexico with Chicken Tortilla Soup, a zesty and soul-warming dish that perfectly balances flavors, textures, and aromas. This vibrant soup combines tender shredded chicken, rich tomato broth, and the crunch of fried tortilla strips, topped with avocado, cheese, and sour cream. Each spoonful offers a burst of Mexican flavors, making it a beloved choice for anyone seeking comfort with a kick. Ideal for any meal, this soup is not just food; it's an experience.
Preparation Details
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl
Nutritional Information (per serving)
- Calories: 300
- Protein: 25g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup frozen corn kernels
- 1 can (15 ounces) black beans, rinsed and drained
- Juice of 1 lime
- 3 corn tortillas, cut into strips and fried until crispy
- Toppings: diced avocado, shredded cheddar cheese, sour cream, chopped cilantro
Detailed Method of Preparation
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, cooking until softened.
- Stir in the cumin and chili powder, cooking for another minute until fragrant.
- Add the diced tomatoes (with their juice) and chicken broth, bringing the mixture to a simmer.
- Season the chicken breasts with salt and pepper, then add them to the pot. Cover and simmer for 20 minutes or until the chicken is cooked through.
- Remove the chicken, shred it, then return it to the pot.
- Add the corn and black beans to the soup, and simmer for another 10 minutes. Stir in the lime juice.
- Serve the soup hot, topped with crispy tortilla strips, diced avocado, shredded cheese, sour cream, and chopped cilantro.
Tips for Culinary Success
- For an authentic touch, fry your own tortilla strips in hot oil until they're golden and crispy.
- Adjust the heat level by adding more or less jalapeño, or include a pinch of cayenne pepper.
- The soup can be made in advance and refrigerated, with toppings added fresh when serving.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of cooking the chicken breasts?
Absolutely! Shredded rotisserie chicken can be a great time-saver. Just add it to the soup to warm through before serving.
How can I make this soup vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You might also add extra beans or vegetables for substance.
Is Chicken Tortilla Soup freezer-friendly?
Yes, you can freeze the soup without the toppings. Thaw overnight in the refrigerator and reheat on the stove, adding fresh toppings before serving.
As you dive into the vibrant world of Chicken Tortilla Soup, let each bite transport you to the bustling streets of Mexico, where flavors are bold and life is celebrated. This soup is more than just a meal; it's a journey, a comfort, and a joy to share. Here's to the rich tapestry of Mexican cuisine and the simple pleasure of a bowl filled with warmth and zest.