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- Chicken and Broth Essentials - 2 boneless, skinless chicken breasts - 4 cups chicken broth - Vegetables and Seasonings - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and pepper to taste - Toppings and Garnishes - 1 cup tortilla chips, crushed - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - Juice of 1 lime When I make Easy Chicken Tortilla Soup, I start with fresh, simple ingredients. The chicken and broth form the base. I use chicken breasts and rich broth for great flavor. Next, I add vibrant veggies and spices. Diced tomatoes and black beans bring color and texture. Garlic and onion add depth. Cumin and chili powder give it a warm kick. Finally, I top the soup with fun garnishes. I love adding crushed tortilla chips for crunch. Diced avocado adds creaminess, while cilantro gives a fresh touch. A squeeze of lime brightens the flavors. If you want the full recipe, check out the recipe section. This soup is quick and perfect for any day! Sautéing Onions and Spices Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook it for 3-4 minutes. You want the onion to turn soft and clear. Next, add minced garlic, ground cumin, and chili powder. Stir them in for about one minute. This will make your kitchen smell amazing. Preparing the Broth Mixture Now, add the chicken breasts, chicken broth, diced tomatoes, black beans, and corn. Season with salt and pepper to your liking. Mix it all well. This broth will create a tasty base for your soup. Simmering the Soup Bring the mixture to a boil. Then, lower the heat and let it simmer for 15-20 minutes. This allows the chicken to cook through. Keep an eye on the soup and stir occasionally. Shredding the Chicken After the chicken is cooked, take it out of the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup. This adds texture and flavor to every spoonful. Adding Lime Juice and Seasoning Squeeze the juice of one lime into the soup. Stir it well to combine. This will brighten the flavors. Taste the soup and adjust the seasoning if needed. You want it just right before serving. Serving Suggestions Ladle the soup into bowls. Top it with crushed tortilla chips, diced avocado, and fresh cilantro. These toppings add crunch and freshness. Enjoy your easy chicken tortilla soup with friends or family. For a detailed recipe, check the Full Recipe. Ensuring Flavorful Broth To make a rich broth, start with high-quality chicken broth. I always use low-sodium broth. This lets me control the salt. You can also add extra spices like smoked paprika for depth. Simmering the broth with fresh herbs, like cilantro, adds a nice flavor too. Perfect Shredded Chicken For shredded chicken, cook the breasts until they reach 165°F. After cooking, let them rest for a few minutes. This keeps them juicy. Use two forks to shred the chicken. It should pull apart easily. Return it to the soup for added flavor. Best Side Dishes Serve your soup with warm corn tortillas. They pair well with the soup's spices. You can also enjoy it with a simple green salad for a fresh touch. If you want some crunch, try tortilla chips on the side. They add a nice texture and flavor. Creative Garnishes Garnishes can elevate your soup. I love using diced avocado for creaminess. Fresh cilantro adds a burst of flavor. A squeeze of lime brightens the dish. For extra crunch, sprinkle some crushed tortilla chips on top. They provide a nice contrast to the soup's warmth. Meal Prep Ideas You can prep ingredients ahead of time. Chop veggies and store them in bags. This makes cooking quick and easy. You can also cook the chicken in advance. Shred it and keep it in the fridge until you're ready to make the soup. Fast Cooking Techniques Use a pressure cooker for a quicker meal. It cuts down cooking time significantly. You can also use pre-cooked rotisserie chicken. Just add it in when the soup is almost done. This way, you save time without losing flavor. {{image_2}} You can switch up the protein in your chicken tortilla soup. Using ground turkey is a great choice. Ground turkey has a mild flavor, which allows spices to shine. Just brown it in the pot before adding the broth and other ingredients. For those who prefer a plant-based meal, try vegetarian or vegan versions. Replace chicken with a mix of beans or lentils. Use vegetable broth instead of chicken broth. You can also add more veggies like zucchini or bell peppers to pack in flavor. To make your soup even better, consider adding extra spices. A pinch of smoked paprika or cayenne can give it a nice kick. If you love heat, try adding fresh jalapeños. They add flavor and spice. You can also incorporate different vegetables. Think about adding diced carrots or sweet potatoes. These add sweetness and texture to your soup. You can even toss in some spinach or kale for a healthy boost. You can give your soup a unique twist by adding regional flavors. For Southwestern styles, think about adding chipotle peppers in adobo sauce. This adds a smoky flavor and a bit of heat. You can also mix in some roasted corn for sweetness. When it comes to unique garnishing ideas, consider toppings like queso fresco or a drizzle of crema. These add creaminess and richness. You can also offer a variety of garnishes, like diced radishes or pickled onions, for extra crunch and flavor. For the full recipe, check out the detailed cooking instructions. To keep your soup fresh, store it properly. First, let the soup cool down before putting it in the fridge. Use an airtight container for best results. The soup can stay in the fridge for about three to four days. If you want to keep it longer, freezing is a great option. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It will stay good in the freezer for about two to three months. When you’re ready to eat it, move the frozen soup to the fridge to thaw overnight. When it's time to eat, you want to reheat the soup correctly. The best method is to use the stove. Pour the soup into a pot and heat it over medium heat. Stir it often to keep it from sticking. If you're in a hurry, you can use the microwave. Place the soup in a microwave-safe bowl, cover it, and heat for two minutes. Stop to stir, then heat for another minute if needed. To keep the flavor and texture, avoid boiling the soup too hard. This way, the chicken and veggies stay tender. Enjoy your easy chicken tortilla soup just like when you first made it! How do I make Chicken Tortilla Soup spicy? To add heat, use extra chili powder or add diced jalapeños. You can also use hot sauce. Adjust the spice level to your taste. For a smoky flavor, consider adding smoked paprika. Can I use leftover chicken for this recipe? Yes, using leftover chicken works great! Just shred it and add it to the soup during the last few minutes of cooking. This makes the soup quicker to prepare. Is this soup gluten-free? Yes, this Chicken Tortilla Soup is gluten-free. Just make sure to use gluten-free tortilla chips. Some brands may add gluten, so check labels. How to make it dairy-free? To make this soup dairy-free, skip any cheese toppings. Instead, use avocado for creaminess. You can also add a splash of coconut milk for richness if desired. How long does Chicken Tortilla Soup last in the fridge? The soup can last about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always reheat it to a safe temperature before serving. Can I double the recipe for more servings? Absolutely! You can double the ingredients easily. Just make sure your pot is large enough to hold it all. This is perfect for meal prep or feeding a crowd. For the complete cooking instructions, check out the Full Recipe. To make this easy chicken tortilla soup, follow these simple steps: 1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook until it turns translucent, about 3 to 4 minutes. This step builds a tasty base for your soup. 2. Stir in the minced garlic, ground cumin, and chili powder. Cook for 1 more minute. This allows the spices to release their rich aromas. 3. Add the chicken breasts to the pot. Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Season with salt and pepper. This creates a delicious mix of flavors. 4. Bring the mixture to a boil. Then, reduce the heat and let it simmer for 15 to 20 minutes. The chicken should cook through and become tender. 5. Remove the chicken breasts from the pot. Use two forks to shred the chicken. This makes it easy to mix back into the soup. 6. Squeeze the juice of one lime into the soup. Stir well and taste. Adjust the seasoning if needed for the perfect flavor. 7. To serve, ladle the soup into bowls. Top each bowl with crushed tortilla chips, diced avocado, and fresh cilantro. This adds a nice crunch and freshness. - Prep Time: 15 minutes - Total Time: 35 minutes - Servings: 4 For the best results, keep an eye on the soup while it simmers. If you want a thicker soup, let it cook a bit longer. Be sure to taste as you go! This soup is all about layers of flavor. Enjoy your cooking adventure with this tasty chicken tortilla soup! For the full recipe, you can refer back to the ingredients and steps above. In this article, I covered how to make Chicken Tortilla Soup. We explored the key ingredients, cooking steps, and tips for success. I shared ideas for variations to suit your taste. Proper storage and reheating methods ensure your soup stays fresh and delicious. Enjoy creating this dish! Cooking can be fun and rewarding. Don't hesitate to try your own twists on this classic recipe. Happy cooking!

Easy Chicken Tortilla Soup

Warm up with this delicious Spicy Chicken Tortilla Soup that's packed with flavor! This easy recipe combines tender chicken, zesty spices, and all your favorite toppings for a comforting meal. Ready in just 35 minutes, it's perfect for a cozy dinner. Learn how to create this hearty dish that your family will love. Click through to explore the full recipe and make your kitchen sizzle!
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups chicken broth

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

1 cup tortilla chips, crushed

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

    Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.

      Add the chicken breasts to the pot and pour in the chicken broth, diced tomatoes, black beans, and corn. Season with salt and pepper.

        Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through.

          Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

            Squeeze the juice of one lime into the soup and stir well. Taste and adjust seasoning as needed.

              To serve, ladle the soup into bowls and top with crushed tortilla chips, diced avocado, and fresh cilantro.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4