Chicken tortilla soup is a delicious and hearty Mexican-inspired dish that typically includes shredded chicken, vegetables, and flavorful seasonings. Here’s a simple recipe for making chicken tortilla soup:
Ingredients:
- 1 lb (about 500g) boneless, skinless chicken breasts, cooked and shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 8 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or tortilla chips (for serving)
Instructions:
- Cook and Shred Chicken:
- Cook the chicken breasts in a pot of boiling water until fully cooked (about 15-20 minutes).
- Shred the cooked chicken using two forks.
- Sauté Vegetables:
- In a large pot, heat the vegetable oil over medium heat.
- Add diced onion, garlic, and bell pepper. Sauté until the vegetables are softened.
- Add Tomatoes and Chilies:
- Pour in the diced tomatoes with their juice and the diced green chilies. Stir well.
- Add Beans and Corn:
- Add the black beans and corn to the pot. Stir to combine.
- Season the Soup:
- Pour in the chicken broth and add cumin, chili powder, paprika, salt, and pepper. Stir well.
- Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
- Add Shredded Chicken and Lime Juice:
- Add the shredded chicken to the pot and stir.
- Squeeze the juice of one lime into the soup. Adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls.
- Garnish each bowl with fresh cilantro and top with tortilla strips or chips.
Enjoy your homemade chicken tortilla soup! Feel free to customize it by adding toppings such as shredded cheese, diced avocado, or a dollop of sour cream.
