This lightly seasoned and comforting chicken tortilla soup is easy to prepare and full of delicious flavors. It’s surprisingly easy to put this all together in less than 10 minutes and cook the ingredients quickly. Chicken tortilla soup is made with spicy jalapenos, tender chicken, juicy black beans, sweet corn, hot onions, savory spices, creamy black beans and crunchy tortilla chips. A light meal during the week can even be enough for tomorrow’s leftovers!
What is chicken tortilla soup made of?
Chicken tortilla soup goes well with simple, fresh ingredients and spices. Flavors like onions and jalapenos are combined with canned chicken and the love of chili powder, cumin and fresh lime, and crispy tortilla strips. The sliced tortillas are easy to make at home and are the perfect icing on the cake.
How to make Chicken Tortilla Soup
Heat the olive oil in a large pot. Add onions and peppers and sauté for about 5 minutes or until tender.
Add the garlic and fry for another minute. Add tomatoes, black beans, chicken broth, corn and spices and bring to a boil. Allow the soup to cool for about 8 minutes. Add the lime juice and simmer for a minute.
Taste and adjust the spices to your taste. Serve in bowls with tortillas.
Finally, add cheese, sour cream and avocado if you like.
What to serve with tortilla soup
The best chicken tortilla soup with a side dish of your choice: Avocado cubes, shredded cheddar, sour cream and of course tortillas give each element a different flavor and texture. You can also serve this tortilla soup as an appetizer with light quesadillas or steamed rice.
Storage of chicken tortilla soup
This recipe can easily be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen in an airtight container for a month or more! This chicken tortilla soup is easy to heat up on the stove or in the microwave for a quick and nutritious meal.
Preheat the oven to 375 degrees Fahrenheit and cover a baking sheet with aluminum foil.
Spread the tortilla strips loosely on the baking sheet. Sprinkle evenly with olive oil, sprinkle with kosher salt and stir with hands to coat well.
Bake for about 15 minutes, until crisp and lightly browned; set aside.
While the bars are cooking, start preparing the soup.
Heat the olive oil in a large pot over medium heat. Add onions and peppers and sauté for about 5 minutes or until softened. Add the garlic and sauté for a minute or two.
Add tomatoes in their juice, black beans, chicken broth, corn, spices (chili powder, cumin, pepper, paprika, cayenne pepper). Cook it.
Allow the mixture to cool for about 5 to 7 minutes. Add the coriander and lime juice and simmer for a minute.
Taste and adjust the salt, lime and spices to your taste.
Pour into soup bowls and garnish with tortillas, avocados, sour cream, cheese and diced peppers (if desired). Serve immediately when warm.
Some people don’t like chicken tortilla soup as spicy as others: Instead, place half the peppers in separate bowls and top the other half with onions and garlic.
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