Hearty Chicken Tortilla Soup recipe that’s perfect for a cozy meal! Packed with flavor, tender chicken, and a deliciously spicy broth, it’s sure to become a family favorite. Plus, it’s easy to make and can be tailored to your taste preferences.
Hearty Chicken Tortilla Soup
Ingredients:
For the Soup:
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced (red or green)
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1 medium carrot, diced
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1 zucchini, diced (optional)
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1 can (14.5 oz) diced tomatoes
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1 can (4 oz) green chilies (optional, for extra spice)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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1/2 teaspoon ground coriander (optional)
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1/2 teaspoon oregano
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4 cups chicken broth (low-sodium preferred)
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 cup corn kernels (fresh, frozen, or canned)
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Salt and pepper to taste
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Juice of 1 lime
For the Garnishes:
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Tortilla strips or crushed tortilla chips
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Fresh cilantro, chopped
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Sliced avocado
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Sour cream or Greek yogurt (optional)
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Shredded cheese (optional)
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Lime wedges
Instructions:
1. Sauté the Vegetables:
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Heat olive oil in a large pot over medium heat.
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Add the diced onion, garlic, bell pepper, carrot, and zucchini (if using). Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.
2. Add the Spices:
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Stir in the cumin, chili powder, smoked paprika, ground coriander, and oregano. Cook for 1-2 minutes until fragrant.
3. Add the Broth and Tomatoes:
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Pour in the chicken broth and add the diced tomatoes (with juice) and green chilies (if using). Stir to combine.
4. Simmer:
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Bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning with salt, pepper, and lime juice.
5. Add Chicken and Corn:
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Stir in the shredded chicken and corn kernels. Cook for another 5-7 minutes until heated through. If you prefer a thicker soup, you can mash a few of the vegetables or add a handful of crushed tortilla chips to the broth.
6. Prepare the Garnishes:
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While the soup is simmering, prepare the tortilla strips by frying them in a small amount of oil until crispy (or you can use pre-made tortilla chips). Set aside.
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Chop the fresh cilantro, slice the avocado, and have your sour cream, shredded cheese, and lime wedges ready for garnish.
7. Serve:
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Ladle the soup into bowls. Top with tortilla strips or crushed chips, a dollop of sour cream or Greek yogurt, sliced avocado, fresh cilantro, and a sprinkle of cheese.
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Serve with extra lime wedges on the side for an extra citrusy kick.
Q&A: Common Questions & Tips
Q1: Can I use store-bought rotisserie chicken?
A1: Yes! Rotisserie chicken is perfect for this soup and will save you time. Just shred the chicken and add it to the soup once the broth is simmering.
Q2: Can I make this soup vegetarian?
A2: Absolutely! You can skip the chicken and add black beans or pinto beans for protein. You can also add more vegetables, like sweet potatoes or butternut squash, to make it heartier.
Q3: Can I freeze the soup?
A3: Yes, this soup freezes really well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat on the stove.
Q4: How can I make it spicier?
A4: To add more heat, you can include jalapeño slices, a bit more chili powder, or some cayenne pepper. You can also add a few dashes of hot sauce when serving.
Q5: Can I use other veggies in this soup?
A5: Yes, you can customize the soup with different veggies, like sweet corn, spinach, or pumpkin. Just chop them up and add them in during the simmering step.
Summary:
This Hearty Chicken Tortilla Soup is the ultimate comfort food! It’s loaded with tender shredded chicken, spicy broth, and fresh vegetables, all topped with crispy tortilla strips or chips. Whether you serve it as a family dinner or a satisfying lunch, this soup is guaranteed to warm you up and fill you up.