Can I make this chicken tortilla soup recipe ahead of time?

Absolutely! This chicken tortilla soup recipe is fantastic for meal prepping. You can cook the entire soup base, including the chicken, a day or two in advance. Store it in an airtight container in the refrigerator. When ready to serve, simply reheat gently on the stovetop. It's best to add fresh toppings just before eating to maintain their texture and vibrancy.

What kind of chicken should I use for chicken tortilla soup?

For this chicken tortilla soup recipe, you can use cooked chicken breast or thighs. Rotisserie chicken is a fantastic time-saver; simply shred it and add it to the soup. If cooking from scratch, you can poach chicken breasts or thighs in water or broth until cooked through, then shred them before adding them to the soup.

How can I make this chicken tortilla soup recipe spicier?

To increase the heat in your chicken tortilla soup recipe, you have several options! You can add a pinch of cayenne pepper with the other spices, or include a finely minced jalapeu00f1o or serrano pepper when Sautu00e9ing the onions and garlic. For a smoky heat, a minced chipotle in adobo sauce works wonders. You can also offer hot sauce at the table for individual customization.

Can I freeze leftover chicken tortilla soup?

Yes, this chicken tortilla soup recipe freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw overnight in the refrigerator and then reheat gently on the stove. Add fresh toppings after reheating.

chicken tortilla soup recipe: 7 Steps to the Best Homemade Bowl

Name: Heartwarming Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 (14.5 oz) can diced tomatoes, undrained; 4 cups chicken broth (low sodium); 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 2 cups cooked chicken, shredded or diced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); Juice of 1 lime; Fresh cilantro, chopped, for garnish; Avocado, diced, for garnish; Sour cream or Greek yogurt, for garnish; Tortilla strips or crushed tortilla chips, for garnish

Ingredients

Scale

2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes, undrained
4 cups chicken broth (low sodium)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 cups cooked chicken, shredded or diced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Avocado, diced, for garnish
Sour cream or Greek yogurt, for garnish
Tortilla strips or crushed tortilla chips, for garnish

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Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 2: Stir in the chili powder, cumin, and dried oregano. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
Step 3: Pour in the crushed tomatoes, diced tomatoes (with their liquid), and chicken broth. Bring the mixture to a gentle simmer.
Step 4: Add the rinsed black beans, drained corn, and shredded cooked chicken to the pot. Stir well. Season with salt and black pepper to taste. Continue to simmer for at least 15-20 minutes, allowing the flavors to meld and deepen.
Step 5: Just before serving, stir in the fresh lime juice.
Step 6: Ladle the hot chicken tortilla soup into bowls. Garnish generously with fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, and plenty of crispy tortilla strips or crushed tortilla chips. Serve immediately and enjoy your delicious chicken tortilla soup recipe!

Notes

For an extra kick, add a pinch of cayenne pepper or a chopped jalapeño with the onions. Leftovers store wonderfully and often taste even better the next day! You can also use rotisserie chicken for an even quicker prep time for this chicken tortilla soup recipe.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 350 kcal
Sugar: 5 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 25 g
Cholesterol: 75 mg

Ingredients

Instructions

Notes

Nutrition

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