There’s something truly magical about a steamy bowl of Chicken Tortilla Soup. It’s not just the vibrant medley of beans, corn, and tomatoes that invites you in, but also the hearty comfort it brings to every family gathering. This soup is perfect for a lively, sunny day, where the warmth of your kitchen meets the cheerful hum of nature. It’s a celebration of flavors that unifies creativity and family bonding with every spoonful. Let’s dive into this embracing, festive experience together.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Skill Level: Easy
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes
- Juice of 1 lime
- Salt and pepper to taste
- 1 cup fresh cilantro, chopped
- 6-8 small corn tortillas, cut into strips and fried until crispy
- Optional toppings: diced avocados, sour cream, shredded cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté until soft and fragrant, about 5 minutes.
- Stir in the ground cumin and chili powder. Cook for another minute to release the spices’ aroma.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, black beans, corn, and diced tomatoes. Simmer for 20 minutes to let the flavors meld together.
- Stir in the lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips. Add optional toppings if desired.
Helpful Tips
Add variation to this soup by using leftover turkey instead of chicken, or by mixing in different beans such as pinto or kidney beans. For a creamier version, stir in a dollop of sour cream or heavy cream just before serving.
Storage Instructions
Store any leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Ingredient Substitutions
If you don’t have fresh jalapeños, use canned green chiles for a milder flavor. If fresh lime is unavailable, substitute with 2 tablespoons of bottled lime juice.
Pairings
This Chicken Tortilla Soup pairs beautifully with a side of warm cornbread or a bright, tangy salad. For drinks, try a refreshing glass of lemonade or a light Mexican beer to complement the spicy, vibrant flavors of the soup. There you have it – a warm, hearty Chicken Tortilla Soup to bring a touch of comfort and festivity to your kitchen. Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback, so head over to our website and leave a comment. Don’t forget to subscribe to our newsletter for more delicious recipes and inspiration, and follow Zynahz on social media for the latest updates!
