Classic Chicken Tortilla Soup: The Soup That Cheers You Up
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You’re in the right place. Let me introduce you to the magical world of Chicken Tortilla Soup—a bowl of happiness that’s as easy to whip up as your basic sandwich. This soup is like getting a warm hug from your mom but only takes about 30 minutes to make. Ready to get cookin’?
Why This Recipe is Awesome
Let me let you in on a little secret: this Chicken Tortilla Soup is idiot-proof, even I didn’t mess it up. It’s warm, it’s cozy, and if you pile on some toppings like a boss, everyone will think you’re a 5-star chef. Plus, it’s incredibly versatile. You can throw in whatever leftover veggies are lurking in your fridge like they are in a game of hide and seek. Seriously, you’re gonna want to make this soup. It can keep you warm on cold nights, boost your spirits after a rough day, and best of all, it’s a flavor explosion worthy of its own theme song.
Ingredients You’ll Need
Okay, here’s what you need to grab from the pantry. Don’t worry, not a single exotic ingredient in sight. You might even have half of these sitting together in your kitchen like they’re waiting for their time to shine.
- 2 tablespoons olive oil (you know, the good stuff)
- 1 onion, diced (no crying, I promise)
- 3 cloves garlic, minced (the more, the merrier)
- 1 red bell pepper, diced (add color to your life)
- 1 jalapeño, diced (optional, but do you like living on the edge?)
- 1 teaspoon ground cumin (not just for taco night)
- 1 teaspoon chili powder (because spice is nice)
- 6 cups chicken broth (liquid gold for soup)
- 2 cans (14.5 ounces each) diced tomatoes (please don’t skip this)
- 2 cups cooked chicken, shredded (leftover rotisserie works too)
- 1 cup corn (fresh, frozen, or canned—choose your fighter)
- Salt and pepper to taste (seasoning is key, my friend)
- Tortilla strips or chips, for serving (you gotta crunch it up)
- Avocado, diced, for topping (like a creamy cloud)
- Fresh cilantro, chopped, for garnish (for the Instagram effect)
- Lime wedges, for serving (because why not?)
You ready? Let’s get into the kitchen and turn these humble ingredients into a symphony of flavors.
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. You want it hot enough to impress the oil but not so hot you burn yourself.
- Add diced onion, garlic, red bell pepper, and jalapeño (if using) to the pot. Sauté until the vegetables are softened, about 5 minutes. It should smell heavenly by now.
- Stir in ground cumin and chili powder, cooking for another minute until fragrant. You’re basically creating an aroma bomb here.
- Pour in the chicken broth and add the diced tomatoes (with their juices). Bring to a boil. Yes, it’s boiling, give it a little celebratory dance.
- Lower the heat and add the shredded chicken and corn. Simmer for about 10-15 minutes to allow flavors to meld. The flavors are getting all cozy in there.
- Season with salt and pepper to taste. Don’t be shy, now!
- Serve hot, topped with tortilla strips or chips, diced avocado, fresh cilantro, and a wedge of lime. Seriously, it’s a feast for the eyes.
Common Mistakes to Avoid
Listen, no one wants to be that person who messes up a soup. Here are some common pitfalls to dodge like you’re dodging questions about your love life.
- Thinking you don’t need to preheat the pan—rookie mistake. The oil won’t sizzle if it’s not hot enough.
- Adding way too much chili powder because you think you’re a spice master. Trust me, start with a little and build up.
- Ignoring the vegetables while they sauté. You’re not here to ignore your dinner. Stir it up!
- Skipping seasonings. If it tastes bland, it’s on you. Spice it up to make it pop.
- Garnishing with just one miserable piece of cilantro. Go wild—make it look like a Instagram photoshoot.
Alternatives & Substitutions
Now, let’s talk swaps. Sometimes you don’t have exactly what the recipe calls for. No biggie. Here’s what you can do:
- Chicken: Not a fan? Toss in some black beans or lentils. Give it that vegetarian flair.
- Broth: You can totally use vegetable broth. Just make sure it’s flavorful; we don’t want sad soup.
- Cilantro: If you think cilantro tastes like soap (hey, I get it), feel free to use parsley instead. Your soup, your rules.
- Chili Powder: Want to kick it up a notch? Crushed red pepper flakes add heat without the chili powder taste.
- Avocado: In a pinch? Sour cream or Greek yogurt can give you that creamy goodness too.
FAQ (Frequently Asked Questions)
What’s that, your brain is buzzing with questions? I got you covered.
Can I use frozen chicken?
Totally, just cook it before shredding it up. Nobody likes rubbery chicken soup.
Is it okay if I skip the jalapeño?
Absolutely! Just don’t come crying to me if you think it’s a wee bit bland.
Can I make this soup ahead of time?
Sure can! Just reheat and add fresh toppings when you’re ready to serve. Cooking is easy like that!
How long does it last in the fridge?
It can chill out in the fridge for about 4 days. But let’s be real, it probably won’t last that long.
Is tortilla soup actually good for you?
Yep, packed with veggies and protein. It’s like a hug that’s also healthy.
What if I don’t have fresh herbs?
Dried herbs will do if you don’t have the fresh ones. Just remember to use less—the dried stuff is more potent.
Can I freeze this soup?
For sure! Just leave out the avocado and cilantro until you thaw it. Otherwise, they’ll be sad and soggy.
Final Thoughts
There you go, my culinary warrior. You’ve just conquered the land of Chicken Tortilla Soup. Now, go impress someone—or yourself—with your new skills. You’ve earned it! Whether you’re cozying up on the couch or throwing a dinner party, this soup is a guaranteed crowd-pleaser. Roll up those sleeves, grab your ingredients, and get to work. Cooking’s supposed to be fun, so let yourself shine!
Print
Classic Chicken Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Description
A cozy and easy Chicken Tortilla Soup that brings warmth and happiness, perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup corn
- Salt and pepper to taste
- Tortilla strips or chips, for serving
- Avocado, diced, for topping
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion, garlic, red bell pepper, and jalapeño (if using) to the pot. Sauté until vegetables are softened, about 5 minutes.
- Stir in ground cumin and chili powder, cooking for another minute until fragrant.
- Pour in the chicken broth and add diced tomatoes with their juices. Bring to a boil.
- Lower the heat and add shredded chicken and corn. Simmer for about 10-15 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with tortilla strips, diced avocado, fresh cilantro, and lime wedges.
Notes
Feel free to customize add-ins and toppings as desired.