chicken tortilla soup recipe

The Ultimate Chicken Tortilla Soup Recipe: Warm Up Your Palate with Mexican Comfort Food

Nothing comforts the soul like a steaming bowl of chicken tortilla soup. This classic Mexican dish has been satisfying taste buds for generations and shows no signs of losing its popularity. Full of rich, savory flavors and topped with crispy tortilla strips, cheese, and avocado, this soup is the perfect fusion of comfort and freshness.

In this article, we’ll share the ultimate chicken tortilla soup recipe that you can make at home to warm up your palate during those chilly nights. We’ll go through all the ingredients you need, equipment required, preparation steps, cooking instructions, variations to try, serving suggestions, nutritional facts, history and cultural significance and frequently asked questions about this iconic dish. Let’s get started!

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tablespoon vegetable oil or olive oil
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 1 jalapeño pepper (seeded and minced) (optional for spice)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8 cups chicken broth
• 14 oz. canned diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Toppings:
• Crispy tortilla strips or chips, crushed
• Diced avocadoes to top when served in bowls.
• Fresh cilantro leaves, chopped
• Sour cream (optional)
• Shredded cheese (optional)

Tip: Use high-quality ingredients whenever possible to get the best flavor and texture. For the chicken, look for organic or free-range options if available. For the chicken broth, use homemade broth or low-sodium store-bought options that are lower in sodium content. For tomato paste, select a brand with no added sugar or salt to ensure optimal taste.

Equipment:

• Dutch oven or large pot with lid
• Cutting board
• Chef’s knife
• Gallon-size Ziploc bag or plastic wrap
• Tongs or spatula for flipping chicken
• Measuring cups and spoons
• Ladle for serving soup into bowls/li>

Preparation:

1. Cut the chicken breasts into small pieces, about 1-inch cubes.
2. In a gallon-sized Ziploc bag or on a sheet of plastic wrap sprinkled with salt and pepper generously all sides of chicken and leave it aside for a few minutes.

Note:This process helps in giving your boiled chicken pieces more favorable taste and less bland by seasoning it.

3. In a Dutch oven over medium heat, add oil. Once hot, add onion,and cook until soft and fragrant. This should take about three minutes.

4. Add minced garlic, jalapeño pepper if using along with paprika, chili powder, cumin and cook, stirring constantly, for 1 additional minute, until fragrant.

5. Turn up the heat level to “medium-high.” Add chicken to Dutch oven and cook it for another 5-7 minutes until browned on all sides.

6. Pour in chicken broth into Dutch oven. Scrape up any bits stuck to the bottom of the Dutch oven with a spatula or tongs. Then add diced tomato and tomato paste.

7. Stir well until all spices are evenly distributed. Bring soup to a boil, then reduce the heat and let it simmer for at least 15-20 minutes uncovered.

8. Add corn kernels to the pot and stir well, letting it cook gently in the soup for an additional few minutes.

9. Optional:To make the topping, while your soup cools off enough to be poured into bowls, preheat your broiler, place your tortilla strips on a baking tray. Drizzle olive oil over them. Sprinkle some Mexican spice mix or salt pepper or chili powder as per liking.

10. Bake them for about 2-3 minutes or until they are golden brown but still crispy

Cooking Instructions:

1. Follow preparation above. You can follow this recipe with slow cooker instructions too.

2. If using Instant Pot:

• Select ‘Sauté’ setting on Instant Pot and wait 2 minutes till display shows “hot”.
• Add oil followed by onion and cook until soft or for about 3 minutes. Then add jalapeño pepper if using along with garlic, paprika, chili powder, and cumin. Cook stirring constantly for one more minute, until fragrant.
• Turn off the Instant Pot and then add chicken pieces. Stir well for about 1 minute.
• Add chicken broth to it followed by diced tomato, tomato paste, salt, and pepper or to taste.
• Close the lid tightly on Instant Pot and select the pressure cooker mode to cook for about 7-8 minutes on high pressure.
• Manually release the pressure from the pot and turn on “Sauté” setting again and let it simmer for at least 5 minutes.
3. The soup is now ready for serving hot in bowls topped with crunchy strips or tortilla chips followed by cilantro leaves, diced avocadoes or sour cream, or cheese as per preference.

Variations:

Vegan: Substitute the chicken with extra firm tofu or a can of chickpeas. For broth, use vegetable broth instead of chicken broth/soup.

Spicy Chicken Tortilla Soup: To add heat level try adding one more chopped jalapeño pepper to the recipe in step four.

Creamy Chicken Tortilla Soup: Add approximately half-cup heavy cream or vegan heavy cream alternatives while preparing a soup to have an enriched, creamy texture.

Black Bean Chicken Tortilla Soup: Add some drained black beans at step seven of your recipe for a protein boost solution.

Presentation:

Serve the soup hot in individual bowls. Add crispy tortilla strip right before serving this dish. Top the soup with avocado, sour cream or cheese if desired. Don’t forget to sprinkle chopped fresh cilantro leaves on top for color contrast and add more visual appeal.

Tip:Serve with a side salad or toasted bread to balance out the richness and spice in the soup. This dish pairs well with lettuce, sliced tomatoes, or carrots for some added veggies on the plate.

Storage and Reheating Instructions:

To store your soup, cool it down first. Then transfer it to an airtight container into the refrigerator where it can last for up to 4 days.

If you want to freeze excess soup for later use, let the soup cool, then transfer it to freezer-safe containers or Ziploc bags. Freeze up to 3 months where the ingredients are still fresh.

To reheat the soup: Transfer it from your container into a pot over medium heat. Heat until warmed thoroughly, stirring occasionally to prevent clumping. It takes about 15 minutes approximately.

Nutritional Facts:

The chicken tortilla soup recipe as provided above has approximately around 472 calories and is made up of varied macronutrients with the following breakdown:

• Fat: 13g
• Sodium: 1400 mg
• Protein: 44g
• Carbohydrates: 43g
• Fiber: 8g
• Sugar: 12g

History and Cultural Significance:

Mexican cuisine is rich and multifaceted, influenced by various regions of Mexico and ancestral culinary traditions dating back centuries. This particular dish likely originated in Central Mexico around the state of Jalisco, where the soup was first documented as part of a traditional harvest festival called Día de los Muertos or Day of the Dead. The soup’s spicy, savory flavors were intended to keep participants warm and nourished during the occasion.

Frequently Asked Questions:

• Can I make this dish in advance? Yes, you can store it in the fridge up to 4 days.
• Can I use canned chicken instead of fresh? Yes, that is an option if you don’t have fresh chicken.
• Which toppings are best for this soup? It depends on your personal preference and taste. Some popular options include tortilla strips, diced avocadoes cilantro leaves and shredded cheese or sour cream.

Conclusion and Final Thoughts:

You now have everything you need to prepare the ultimate chicken tortilla soup. Whether you’re in a rush or have ample time for cooking, this recipe can be quickly customized to fit your preferences with ease. Invest in high-quality ingredients and let the slow-cooked flavors work their magic. Enjoy this ultra-comforting and delicious dish with family and friends - it’s sure to become a regular addition to your meal-time repertoire.

Chicken Tortilla Soup Recipe FAQs

1. How do I make chicken tortilla soup from scratch?

To make chicken tortilla soup from scratch, you will need to start by sautéing onions and garlic in a large pot. Then add chicken broth, canned tomatoes, diced green chilies, corn, and black beans. Once the ingredients have simmered for a while, add shredded cooked chicken and seasonings like chili powder, cumin, and salt. Allow the soup to cook for a few more minutes until heated through. Serve with tortilla strips, avocado slices, and cilantro on top.

2. Can I use rotisserie chicken in my soup?

Yes! Using pre-cooked rotisserie chicken is a great shortcut for this recipe. Simply shred the meat and add it to the soup during the last few minutes of cooking.

3. How can I make this soup less spicy?

If you’re looking for a milder version of this soup, simply reduce or omit the amount of diced green chilies or use mild instead of medium or hot chili powder. You can also add more broth to dilute the spiciness.

4. Is it necessary to add tortilla chips in the soup?

No, it’s not necessary to add tortilla chips in the soup if you don’t like them. However, they do add a delicious crunch and texture to the dish.

5. Can I make this soup in a slow cooker?

Yes! To make this recipe in a slow cooker, simply add all ingredients (except tortillas) to your slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Shred the chicken, add tortillas to the soup, and cook for an additional 30 minutes before serving.

6. How long will this soup keep in the fridge?

You can store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 4 days. Make sure to reheat thoroughly before serving.

7. Can I freeze this soup?

Yes! This soup freezes well and makes for a great freezer meal option. Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating on the stovetop.

Bonus tip: To make your own tortilla strips, simply cut corn tortillas into thin strips and bake at 375°F for 10-15 minutes, or until golden and crispy.

Now that you have all your questions answered, go ahead and try this delicious chicken tortilla soup recipe!

• Dice onions and garlic
• Add chicken broth, canned tomatoes, diced green chilies
• Add cooked shredded chicken
• Season with chili powder, cumin, and salt
• Serve with tortilla strips, avocado slices, and cilantro on top.