Best way to grow a rich Chicken Tortilla Soup
This recipe guides you through making a rich and flavorful chicken tortilla soup, perfect for a comforting meal. It involves sautéing aromatics, simmering chicken in broth, and adding various delicious toppings.
Equipment
- large pot
- Dutch oven (optional)
- knife
- cutting board
- forks
Ingredients
Main Ingredients
- 2 _ chicken breasts
- 6 cups chicken broth
- 1 (14.5 oz) canned diced tomatoes
- 1 (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 _ jalapeño, seeded and minced
- 1 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp oregano
- 1 tbsp olive oil
- to taste _ salt
- to taste _ black pepper
Toppings
- _ tortilla chips, crushed
- _ avocado, diced
- _ shredded cheddar cheese
- _ sour cream or Greek yogurt
- _ fresh cilantro, chopped
- _ lime wedges
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and jalapeño, cooking for another minute until fragrant.
- Add chili powder, cumin, and oregano; cook for 30 seconds more, stirring constantly.
Cooking the Soup
- Pour in chicken broth, diced tomatoes, black beans, corn, and chicken breasts.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove chicken breasts from the pot, shred them using two forks, and then return the shredded chicken to the soup.
Serving
- Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls and serve immediately with your desired toppings such as crushed tortilla chips, diced avocado, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, and lime wedges.
Notes
For extra flavor, you can roast the chicken breasts before adding them to the soup. Adjust the amount of jalapeño to your preferred spice level. This soup tastes even better the next day as the flavors meld.