Chicken Tortilla Soup
The exact origins of chicken tortilla soup are unclear, but it is believed to have originated in the Mexican state of Sinaloa. In this region, the soup is known as "sopa de tortilla con pollo."
Servings 6 People
Calories 540kcal
Equipment
- 1 4-Quart Pot with Lid
Ingredients
- 1 Onion, chopped
- 2 tbsp Olive oil
- 2 cloves garlic, minced
- 1 lb Shredded chicken
- 1 can San Marzano tomatoes
- 1 tsp ground cumin
- 4 cups Chicken broth
- 1 can Black beans drained and rinsed
- 1 small lime cut into wedges
- ½ cup Tortilla strips
- 1 large Avocado sliced
Instructions
- Heat a large pot over medium heat and add a drizzle of oil. Once the oil is hot, add the diced onions and minced garlic. Saute until the onions are translucent and the garlic is fragrant.
- Add the diced tomatoes to the pot and cook for a few minutes until they start to break down. Use a wooden spoon to gently crush the tomatoes and release their juices.
- Season the mixture with spices such as cumin, chili powder, oregano, and paprika. Stir well to ensure that the spices are evenly distributed.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and add the chicken breasts or thighs. Simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the black beans and jalapeños to the soup. Simmer for an additional 10 minutes to allow the flavors to meld together.
- While the soup is simmering, prepare the tortilla strips. Cut corn tortillas into thin strips and fry them in hot oil until crispy and golden brown. Remove from the oil and drain on a paper towel.
- Serve the chicken tortilla soup hot, garnished with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Squeeze a wedge of lime over the top for an extra burst of flavor.
- Enjoy the comforting and flavorful bowl of chicken tortilla soup!
Notes
Tips and Tricks for Making the Best Chicken Tortilla Soup
To ensure that your chicken tortilla soup turns out perfectly every time, here are some helpful tips and tricks:- Slow Cooking: For maximum flavor, consider slow-cooking the soup. This allows the ingredients to meld together, resulting in a rich and flavorful broth. Use a slow cooker or simmer the soup on the stovetop for a few hours.
- Homemade Tortilla Strips: While store-bought tortilla chips can be used as a shortcut, making your own tortilla strips adds a fresh and crispy element to the soup. Cut corn tortillas into thin strips and fry them until golden brown.
- Adjust the Spice Level: Customize the spice level of the soup to suit your taste preferences. If you prefer a milder soup, reduce the amount of chili peppers or opt for a milder variety. Conversely, if you love heat, add more chili peppers or a spicier variety.
- Make It Ahead: Chicken tortilla soup is a great make-ahead dish. Prepare the soup in advance and refrigerate or freeze it for later use. This allows the flavors to develop further and makes for a quick and convenient meal when you're short on time.
- Garnish with Care: The garnishes you choose can elevate the soup to the next level. Be generous with toppings such as crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Don't forget a squeeze of lime juice for a burst of acidity.
Nutrition
Serving: 150g | Calories: 540kcal | Carbohydrates: 62g | Protein: 32g | Fat: 22g