Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This chicken tortilla soup is a fiesta in a bowl! With tender chicken, hearty beans, sweet corn, and a vibrant blend of spices, this dish is perfect for a cozy night in or a gathering with friends. Topped with crispy tortilla strips and fresh avocado, each spoonful is a burst of flavor that will leave you wanting more.
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Tortilla strips, for topping
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 15 minutes, and cooking time is 30 minutes.
Nutritional Value
For one serving (about 1.5 cups), the nutritional value is approximately:
– Calories: 350
– Protein: 30g
– Carbohydrates: 40g
– Fat: 10g
– Fiber: 8g
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the shredded chicken, black beans, corn, and diced tomatoes to the pot.
5. Pour in the chicken broth and stir well.
6. Season with chili powder, cumin, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low.
8. Let simmer for 20 minutes, allowing flavors to meld.
9. Taste and adjust seasoning if necessary.
10. Serve hot, topped with fresh cilantro and tortilla strips.
Alternative Ingredients
If you’re looking for alternatives, you can use turkey instead of chicken, or substitute black beans with pinto beans. For a vegetarian version, omit the chicken and use vegetable broth along with additional vegetables like bell peppers and zucchini.
Serving and Pairings
This chicken tortilla soup pairs wonderfully with a side of cornbread or a fresh green salad. You can also serve it with lime wedges for an extra zing.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until heated through. This soup can also be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Not seasoning properly; always taste as you go.
- Overcooking the chicken; add it towards the end.
- Using low-quality broth; opt for homemade or high-quality store-bought.
- Skipping the simmer; it enhances the flavors.
- Using stale tortilla strips; make them fresh for the best texture.
Helpful Tips
– Use rotisserie chicken for a quick option.
– Add a splash of lime juice for brightness.
– Incorporate more veggies like bell peppers or spinach.
– For spice, add jalapeños or hot sauce.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare this soup in advance. It actually tastes even better the next day as the flavors develop. Just store it in the fridge and reheat when ready to serve.
How can I make this soup spicier?
To increase the heat, add more chili powder or include chopped jalapeños. You can also use spicier canned tomatoes or hot sauce to taste.
Is it possible to make this soup vegetarian?
Absolutely! Just replace the chicken with additional vegetables and use vegetable broth. Beans and corn will still provide protein and texture.
Can I use frozen chicken in this recipe?
You can, but it’s best to thaw it first for even cooking. Cooked, shredded chicken or rotisserie chicken works best for this soup.
What toppings can I use?
Common toppings include avocado, cheese, sour cream, and additional tortilla strips. Fresh cilantro and lime wedges are also great additions.
Conclusion
This chicken tortilla soup recipe is a delightful blend of flavors and textures that will warm your heart and satisfy your taste buds. Whether you serve it for a family dinner or a casual get-together, it’s sure to be a hit. Enjoy each comforting bowl and the joy it brings!
Chicken Tortilla Soup
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for topping
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the shredded chicken, black beans, corn, and diced tomatoes to the pot.
- Pour in the chicken broth and stir well.
- Season with chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Let simmer for 20 minutes, allowing flavors to meld.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with fresh cilantro and tortilla strips.
