Quick Easy Chicken Tortilla Soup Recipe for Beginners
Are you looking for a cozy, nourishing bowl of soup that the whole family will love? You’re in the right spot! This easy chicken tortilla soup is perfect for busy weeknights and beginner cooks alike. Bursting with flavor from fresh ingredients, it’s a quick chicken tortilla soup that’ll warm you right up!
Ingredients & Kitchen Tools
– Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Tortilla chips, for serving
– Fresh cilantro and lime wedges, for garnish
– Kitchen Tools:
– Large pot or Dutch oven
– Wooden spoon or spatula
– Knife and cutting board
– Measuring cups and spoons
Prep & Cook Time
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
Step-by-Step Instructions
1. Prep the Chicken: In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Sear the chicken for about 5-6 minutes on each side, until browned. Remove the chicken and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion is translucent.
3. Combine Ingredients: Return the chicken to the pot. Add the black beans, corn, diced tomatoes, chicken broth, cumin, and chili powder. Stir everything together.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, allowing the flavors to meld and the chicken to cook through.
5. Shred the Chicken: After 25 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
6. Serve: Ladle the hot soup into bowls and top with crispy tortilla chips, fresh cilantro, and a squeeze of lime. Enjoy your easy chicken tortilla soup hot!
Nutritional Benefits or Advantages
This easy chicken tortilla soup provides a hearty dose of protein from chicken and beans, while veggies add fiber and vitamins. The combination of spices not only enhances the flavor but also offers anti-inflammatory properties. When enjoyed in moderation with tortilla chips, this soup balances nourishment with comfort.
Tips, Variations, or Substitutions
– Vegetarian Version: Substitute the chicken with diced zucchini or mushrooms and use vegetable broth.
– Extra Spice: For more heat, add jalapeños or cayenne pepper to the mix.
– Addition of Vegetables: Feel free to add other veggies like bell peppers or spinach for extra nutrition.
Common Mistakes to Avoid
– Not searing the chicken properly can lead to a less flavorful soup. Ensure you allow it to brown before adding other ingredients.
– Overcooking the soup can make the chicken dry. Keep an eye on cooking times, particularly when shredding the chicken back in.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, use a saucepan over medium heat, adding a splash of chicken broth if the soup thickens.
Conclusion with Call-to-Action
Now that you know how to whip up this easy chicken tortilla soup, it’s time to bring it to your kitchen table! Whether for a family dinner or a cozy night in, this quick chicken tortilla soup is sure to please. Don’t forget to share your creations and variations in the comments below!
FAQs
– Can I use frozen chicken for this recipe?
Yes! You can use frozen chicken; just increase the cooking time slightly until it’s fully cooked.
– How can I make this soup ahead of time?
Prepare the soup and store it in the refrigerator. Reheat when ready to serve.
– Is this recipe gluten-free?
Yes, just ensure your tortilla chips are labeled gluten-free.
– Can I freeze the soup?
Yes, it freezes well for up to 2 months. Thaw it overnight in the fridge before reheating.
