Is there anything more comforting than a warm bowl of Chicken Tortilla Soup? That rich, savory broth, the tender chicken, and those vibrant toppings… it’s a flavor explosion in every spoonful! But let’s be honest, the real star of the show is often the crispy tortilla strips. And nothing ruins a good bowl of soup faster than those strips turning into a soggy mess. But fear not! This recipe unlocks the secret to keeping your tortilla strips perfectly crisp, bite after delicious bite. Get ready for restaurant-quality Chicken Tortilla Soup, right in your own kitchen!
Why You’ll Love This Chicken Tortilla Soup
This isn’t just any Chicken Tortilla Soup recipe. This is THE recipe that will have you craving it all week long. Here’s why:
- Crispy Tortilla Strips, Guaranteed: Our foolproof baking method ensures ultimate crunch that lasts.
- Flavor-Packed Broth: A blend of aromatic spices creates a depth of flavor you won’t believe.
- Easy to Customize: Add your favorite toppings and make it your own.
- Ready in Under an Hour: Perfect for a weeknight meal.
Gathering Your Ingredients for Chicken Tortilla Soup
The key to a truly delicious Chicken Tortilla Soup lies in the quality of your ingredients. We’re building layers of flavor here, from the savory base to the bright and zesty toppings. Let’s break down what you’ll need, and why each ingredient is important. This recipe is all about balancing warmth and spice with fresh, vibrant flavors. Don’t be afraid to adjust the seasonings to your liking, but trust me, this combination is a winner!
- Olive Oil: A good quality olive oil is our starting point, providing a healthy fat for sautéing the vegetables.
- Onion, Garlic, and Red Bell Pepper: These are the aromatic foundation of our soup. The onion and garlic add a savory depth, while the red bell pepper provides a touch of sweetness. Make sure to dice them evenly for consistent cooking.
- Chili Powder, Cumin, and Smoked Paprika: This trio of spices is what gives Chicken Tortilla Soup its signature flavor. The chili powder provides warmth, the cumin adds an earthy note, and the smoked paprika brings a subtle smoky depth.
- Chicken Broth: Use a good quality chicken broth. I prefer low-sodium so I can control the salt level. You can also use homemade chicken broth for an even richer flavor.
- Diced Tomatoes: Canned diced tomatoes, undrained, add acidity and body to the soup. Using undrained tomatoes gives the soup extra flavor and thickness.
- Black Beans: Rinsed and drained black beans add a hearty texture and earthy flavor. They’re also a great source of protein and fiber.
- Cooked Chicken: Shredded cooked chicken adds protein and substance to the soup. You can use leftover rotisserie chicken, or cook your own chicken breasts.
- Frozen Corn: Frozen corn adds a touch of sweetness and texture. You can use fresh corn if it’s in season.
- Corn Tortillas: These are the foundation of our crispy tortilla strips. Use your favorite brand of corn tortillas.
- Avocado, Cilantro, and Sour Cream: These are the essential toppings that add freshness, creaminess, and a burst of flavor. Don’t skip them!
Crafting Your Chicken Tortilla Soup: Step-by-Step
Ready to make some magic? Don’t be intimidated by the ingredient list – this Chicken Tortilla Soup recipe is surprisingly easy to follow. The key is to build the flavors gradually and not rush the process. Pay attention to the details, and you’ll be rewarded with a delicious and satisfying meal. We’ll start with the base of the soup, then move on to the all-important crispy tortilla strips.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. This step is crucial for building flavor, so don’t rush it! Next, add the minced garlic and chopped red bell pepper and cook for another 2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Bloom the Spices: Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly. This process, called “blooming” the spices, helps to release their essential oils and intensify their flavor. Make sure to stir constantly to prevent the spices from burning.
- Build the Broth: Pour in the chicken broth and add the diced tomatoes (undrained) and black beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Simmering allows the flavors to meld together and create a rich and complex broth.
- Add the Chicken and Corn: Stir in the shredded cooked chicken and frozen corn. Heat through, about 5 minutes. Make sure the chicken is heated through completely.
- Prepare the Crispy Tortilla Strips: This is where the magic happens! Preheat your oven to 350 degrees F (175 degrees C). Cut the corn tortillas into thin strips. Spread the tortilla strips in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Watch them closely to avoid burning! This baking method ensures that the tortilla strips stay crispy even when added to the soup.
- Serve and Garnish: Ladle the soup into bowls. Top with the crispy baked tortilla strips, diced avocado, chopped cilantro, and a dollop of sour cream. Feel free to get creative with your toppings!
Tips for Perfect Chicken Tortilla Soup Every Time
Want to take your Chicken Tortilla Soup to the next level? Here are a few tips and tricks to ensure success:
- Don’t Skip the Baking Step: Baking the tortilla strips is the key to keeping them crispy. Frying them can make them greasy, and simply adding them to the soup will result in soggy strips.
- Adjust the Spice Level: If you like a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the other spices.
- Make it Vegetarian: Omit the chicken and use vegetable broth for a delicious vegetarian version. Consider adding extra beans or some cubed butternut squash for added heartiness.
- Make it Ahead: Chicken Tortilla Soup is a great make-ahead meal. The flavors actually improve over time. Simply store the soup in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortilla strips will lose their crispness over time, so it’s best to store them separately and add them just before serving.
What to Serve With Chicken Tortilla Soup
Chicken Tortilla Soup is a complete meal on its own, but it also pairs well with a variety of side dishes. Consider serving it with a simple salad, such as a green salad with a light vinaigrette. The acidity of the vinaigrette will complement the richness of the soup. For a heartier meal, you could also serve it with our savory sausage and bread bake or maybe golden vegetable rice pilaf. For a simple dessert option after enjoying your soup, you could try our chocolate covered apple dessert cups.
Your Chicken Tortilla Soup Questions Answered (FAQ)
Got questions about making Chicken Tortilla Soup? I’ve got answers! Here are some of the most common questions I get asked about this recipe:
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut for this recipe. Simply shred the chicken and add it to the soup. It’s a great way to save time and add extra flavor.
Can I freeze Chicken Tortilla Soup?
Yes, you can freeze Chicken Tortilla Soup, but the texture of the vegetables may change slightly. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s best to freeze the soup without the toppings, as they will not freeze well.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the onions, garlic, and red bell pepper as directed in Step 1. Then, transfer them to a slow cooker along with the remaining ingredients (except for the tortilla strips, avocado, cilantro, and sour cream). Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the chicken and corn during the last 30 minutes of cooking time. Top with the tortilla strips, avocado, cilantro, and sour cream before serving. If you’re looking for another great slow cooker recipe, you should check out our slow cooker cheesy potatoes.
What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can substitute regular paprika. However, the smoked paprika adds a unique smoky flavor that really enhances the soup. If possible, I recommend using smoked paprika for the best results.
Enjoy Your Homemade Chicken Tortilla Soup!
There you have it – a foolproof recipe for Chicken Tortilla Soup with perfectly crispy tortilla strips! This soup is warm, comforting, and packed with flavor. It’s the perfect meal for a chilly evening, and it’s sure to become a family favorite. I hope you enjoy making and eating this recipe as much as I do! Now, I want to hear from you! What are your favorite toppings for Chicken Tortilla Soup? Let me know in the comments below! And if you try this recipe, be sure to rate it and share it with your friends. Happy cooking!
Chicken Tortilla Soup (Stops Soggy Tortilla Strips!)
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked chicken, shredded
- 1 cup frozen corn
- 6 corn tortillas, cut into thin strips
- Avocado, diced, for garnish
- Cilantro, chopped, for garnish
- Sour cream, for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper, cook for 2 minutes more.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly.
- Pour in chicken broth and add diced tomatoes and black beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and corn. Heat through.
- While the soup is simmering, prepare the tortilla strips. The key to keeping them crisp is baking them separately! Preheat oven to 350 degrees F (175 degrees C). Spread tortilla strips in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Watch them closely to avoid burning.
- To serve, ladle soup into bowls. Top with crispy tortilla strips, diced avocado, cilantro, and a dollop of sour cream.