Craving a vibrant, flavorful soup that's both comforting and satisfying? Look no further than this incredible Chicken Tortilla Soup recipe! Bursting with the authentic tastes of Mexico, this soup is a delicious blend of tender chicken, savory broth, zesty tomatoes, and aromatic spices. Imagine a bowl brimming with juicy chicken, crisp tortilla strips, creamy avocado, and a sprinkle of fresh cilantro – a true fiesta for your taste buds! It's the perfect dish for a chilly evening or a light yet fulfilling lunch. This recipe is surprisingly easy to make, even for beginner cooks.
Forget complicated, time-consuming recipes; this version simplifies the process while retaining all the deliciousness. We’ll guide you through each step, from preparing the flavorful broth to assembling the perfect bowl of this culinary masterpiece. Ready to dive into the delicious details? Let’s get started with our step-by-step guide to making the best Chicken Tortilla Soup you've ever tasted!
Tools Needed
- Large pot
- Frying pan
- Blender
- Knife
- Cutting board
Ingredients
- Chicken breast: 4 pieces
- Black beans
- Pinto beans
- Sweet corn
- Roma tomatoes: 5
- Corn tortillas: 20
- New Mexico chili pods: 5
- Ancho chili: 1
- Cilantro: a handful
- Onion
- Garlic
- Spices
- Water: 14 cups
- Bay leaves: 2
- Whole pepper: 1 teaspoon
- Chicken bouillon: 5 tablespoons
- Oil
- Mexican cheese
- Sour cream
- Chili serrano
- Lime juice
- Avocado
- Queso fresco
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Grab a large pot and add 14 cups of water. Set it on high heat.
- Add ¾ of the onion, ½ of the garlic, cilantro, 2 bay leaves, 1 teaspoon of whole pepper, and 5 tablespoons of chicken bouillon. Bring to a boil.
- Add the chicken breast once boiling. Reduce heat to medium, cover, and cook for 25 minutes.
- Remove chicken from the broth and let it cool. In the same broth, cook tomatoes and chilis (remove seeds and rinse) for 10 minutes.
- Remove tomatoes and chilis, strain the broth.
Step 2. Make the Soup Base and Cook the Chicken
- Blend some broth with ¼ onion, 3 garlic cloves, 1 teaspoon cumin, chicken bouillon, and salt until smooth.
- Shred the cooled chicken.
- Return the pot to medium heat. Add the blended sauce and more broth if needed. Simmer.
- Add the shredded chicken, corn, and beans. Simmer again.
Step 3. Prepare the Tortilla Strips
- While waiting, prepare tortilla strips. Cut tortillas lengthwise, then in half.
- Fry tortilla strips in a pan with oil over medium heat until golden brown.
Step 4. Serve and Garnish
- Serve the soup. Add tortilla strips, cheese, sour cream, chili, lime juice, avocado and queso fresco as desired.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Adjust seasoning to your taste. For me it's perfect!
- I prefer crispy tortilla strips, so I add them at the end, rather than cooking them in the soup.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35gg
- Carbs: 70-85gg
- Protein: 45-55gg
FAQs
1. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for chicken?
You can easily substitute with shredded rotisserie chicken, leftover cooked chicken, or even firm tofu for a vegetarian option.
3. Can I use different types of tortillas for the toppings?
Absolutely! Corn tortillas are traditional, but you can also use flour tortillas or even tortilla chips for a different crunch.
So there you have it – a simple yet incredibly flavorful Chicken Tortilla Soup that's sure to become a family favorite. Enjoy the vibrant tastes of Mexico from the comfort of your own kitchen, and don't be afraid to experiment with your favorite toppings! Happy cooking!