Welcome to one of my all-time favorite comfort foods—Mexican chicken tortilla soup! This dish is a warm hug in a bowl, bursting with vibrant flavors that will make your taste buds dance. I remember the first time I had it at a cozy little restaurant in town; I was immediately hooked! The combination of tender chicken, zesty tomatoes, and crunchy tortilla strips is simply irresistible. It’s perfect for chilly evenings or when you need a quick, hearty meal. Trust me, once you try this soup, you’ll want to make it a regular feature on your dinner table!
Ingredients List
Gathering your ingredients for this Mexican chicken tortilla soup is a breeze! Here’s what you’ll need:
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups tortilla strips
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
These ingredients come together to create a soul-warming soup that’s packed with flavor and goodness. Trust me, you’ll love every single bite!
How to Prepare *Mexican Chicken Tortilla Soup*
Let’s dive into making this delicious Mexican chicken tortilla soup! Start by heating a large pot over medium heat. Add a drizzle of olive oil and toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant—this is where the magic begins!
Next, pour in the chicken broth, followed by the cooked shredded chicken, black beans, corn, and diced tomatoes. Sprinkle in the chili powder, cumin, salt, and pepper, and give it a good stir. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow those flavors to meld together beautifully.
When it’s ready, serve it hot and don’t forget to top it with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice for that extra zing. Yum!
Nutritional Information
Now, let’s talk about how this Mexican chicken tortilla soup fits into your daily nutrition! Each serving is estimated to have around 350 calories, making it a hearty yet balanced meal. You’ll get about 10 grams of fat, which gives it that lovely richness, and a solid 25 grams of protein from the chicken and beans to keep you feeling satisfied. Plus, with 40 grams of carbohydrates and 10 grams of fiber, it’s a filling option that won’t leave you hungry. These values are based on standard ingredients, so keep in mind they can vary slightly depending on what you use. Enjoy every nourishing spoonful!
Why You’ll Love This Recipe
- It’s a quick and easy one-pot meal ready in about 45 minutes!
- Hearty and satisfying, perfect for filling up the family.
- Loaded with flavor from spices and fresh ingredients.
- Customizable with your favorite toppings for added flair.
- Great for meal prep; the flavors deepen over time!
- Gluten-free, making it suitable for various diets.
Tips for Success
To ensure your Mexican chicken tortilla soup turns out perfectly every time, here are a few handy tips! First, don’t rush the sautéing process; letting the onion and garlic soften really enhances the flavor base. If you like a bit of heat, feel free to add more chili powder or even some diced jalapeños to the mix. It’s also key to taste as you go—adjust the salt and pepper to suit your preference. And remember, this soup thickens up as it cools, so if it gets too thick, just add a splash of broth when reheating. Enjoy your cooking adventure!
Variations
One of the best things about Mexican chicken tortilla soup is how versatile it is! Feel free to swap the black beans for pinto or kidney beans for a different twist. You can also experiment with spices—try adding smoked paprika for a deeper flavor or even a pinch of cayenne for a kick! For toppings, how about crumbled queso fresco or a dollop of sour cream? You could even throw in some fresh corn for an extra crunch. Let your creativity shine!
Storage & Reheating Instructions
Storing your leftover Mexican chicken tortilla soup is super simple! Just transfer it to an airtight container and pop it in the refrigerator, where it’ll stay fresh for up to 3 days. When you’re ready to enjoy it again, reheat the soup on the stovetop over medium heat, stirring occasionally. If it’s thickened up too much, don’t fret—just add a splash of chicken broth to bring it back to that perfect, soupy consistency. Enjoy every last drop!
Serving Suggestions
This Mexican chicken tortilla soup is delicious on its own, but pairing it with some tasty sides can elevate your meal! Consider serving it alongside warm cornbread or crispy tortilla chips for that perfect crunch. A fresh green salad with a tangy vinaigrette also complements the soup beautifully. And if you want to keep it cozy, don’t forget a dollop of creamy guacamole on the side. Enjoy your meal!
FAQ Section
Got questions about making this Mexican chicken tortilla soup? I’ve got you covered! First off, can I use rotisserie chicken? Absolutely! It saves time and adds great flavor. What if I don’t have chili powder? No worries! You can substitute it with taco seasoning for a similar kick. Is this soup freezer-friendly? Yes! Just make sure to cool it completely before transferring to a freezer-safe container. Can I make it vegetarian? Definitely! Just swap the chicken for extra beans or some hearty veggies like zucchini. And remember, taste as you go for the best results!
For more delicious recipes, check out Classic Chicken Noodle Soup or Creamy Tomato Basil Soup. If you’re interested in the health benefits of chicken soup, you can read more about it here.
Imprimer
Mexican chicken tortilla soup: 7 reasons to love it
- Temps Total: 45 minutes
- Rendement: 6 servings 1x
- Alimentation: Sans Gluten
Description
A flavorful Mexican chicken tortilla soup that is warm and hearty.
Ingrédients
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups tortilla strips
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add chicken broth, shredded chicken, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with tortilla strips, avocado, cilantro, and lime wedges.
Notes
- Adjust spice level by adding more chili powder.
- Can be made ahead and stored in the refrigerator.
- Garnish with cheese if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 bowl
- Calories: 350
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 10g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 10g
- La protéine: 25g
- Le taux de cholestérol: 70mg
Mots-clés: mexican chicken tortilla soup
