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This one-pot chicken tortilla soup is pure comfort. The brothy base, bite-sized chicken, and homemade crispy strips just make chilly evenings so much brighter and easier. If I want a flavorful meal with barely any mess, this is the first thing that pops into my head.
I’ll never forget quickly throwing this together when friends dropped by. We all stood at the stove, snagging tortilla strips right from the pan. It made the place instantly feel cozy and welcoming.
Mouthwatering Ingredients
- Olive oil: gets everything started smoothly in the pot
- Avocado: cool, creamy—just right for topping if it’s a bit soft
- Chilli powder: adds warm color and a nice zap look for one that’s richly hued
- Lime wedges: bright pop at the table for serving
- Crushed tomatoes: tangy with some thickness splurge for really good ones
- Garlic cloves: spicy and warming pick fresh for best kick
- Black beans: add filling bites and plenty of fiber canned with no extra salt is ideal
- Corn tortillas: fry these up so they get shatteringly crisp stick with fresh
- Chicken breasts: stays moist and gives lean bites look for plump pieces
- Ground cumin: adds that earthy base go freshly ground if you can
- Onion: softens for sweet, mellow background crisp, papery onions are best
- Jalapeno pepper: brings a little spice ditch seeds if you’re not into heat
- Salt: brings every flavor right up front
- Chicken broth: ties it all together easier to adjust salt with low-sodium
- Cilantro: brings a fresh herbal note grab bright green bunches
- Corn: sweet pop with each spoonful fresh or frozen both work
- Lime juice: tangy finish always squeeze it fresh for the best punch
Simple How-To Steps
- Add the Final Touches
- Squeeze in your lime, taste if it needs more salt. Ladle everything into bowls and pile on crunchy strips, creamy avocado, bright sprigs of cilantro, and an extra wedge of lime. Go wild with toppings—this is your moment to personalize each bowl.
- Chicken Gets Shredded
- Pull whole chicken out and shred it on a plate using forks. Toss those fibers right back in. Give it a good stir and let cook a few minutes so it soaks up all the flavors.
- Get Things Simmering
- Lay the chicken breasts right on the veggies. Pour in your corn, beans, cumin, chili, tomatoes, salt, a scoop of cilantro, plus all the broth. Mix it up. Bring it to a bubbling simmer for around twenty-five minutes so chicken’s fully poached and the flavors really hang together.
- Build Your Taste Base
- Glug olive oil into a big pot and heat to medium-high. Toss in the diced onion with garlic and jalapeno. Cook gently for eight minutes, stirring a lot—look for soft, see-through onions. It softens sharp edges, giving your broth that deep background flavor.
- Crisp Those Tortillas
- Thinly slice tortillas and drop them into hot oil in a skillet (medium-high). Flip them so they brown evenly. Once crispy and deep golden, lay them on paper towels to drain. Do batches until you’ve got a whole pile for topping later.
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That last hit of lime always makes it perfect. My kids hang around just to grab extra tortilla bits before anyone else gets them. The crunchy, salty finish is always the star.
Best Ways to Store It
Stick leftovers in a sealed container and pop in the fridge for up to three days. Keep those crispy strips in a zip bag at room temp so they stay crunchy. Want to freeze a batch? It works—just add fresh toppings when you reheat.
Smart Swaps
Try chicken thighs if you want more rich flavor and tenderness. Only have pinto or kidney beans? They’re a great trade for black beans. Missing jalapeno? A little hot sauce or pinch of cayenne does the trick.
Fun Serving Ideas
This soup can be a meal by itself, but I like pairing it with warm cheesy quesadillas or cornbread. If you want to change it up, toss together a fast cabbage slaw on the side for crunch.
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Cultural Historical Background
Chicken tortilla soup comes from Mexican kitchens, inspired by classic uses for tortillas. Every family does things their way, adding preferred chiles or toppings. Around my table it’s more than just dinner—it’s a reason to hang out together when it’s cold.
Frequently Asked Questions
- → What's the best chicken to use?
Go for skinless, boneless chicken breasts if you want it nice and tender fast. Thighs are cool too and give a bit more flavor.
- → How do I make it hotter?
Easy. Add some more chopped jalapeño, sprinkle in cayenne, or boost the chili powder till it's where you want it.
- → Which toppings are the most tasty?
Crispy tortilla strips, avocado chunks, fresh cilantro, and lime wedges bring loads of bright flavor and awesome crunch.
- → How should I save leftovers?
Let it cool, then tuck into an airtight container for up to three days in the fridge. Keep those tortilla strips in a separate spot so they stay crisp.
- → Can rotisserie chicken work?
You bet! Shred it up and toss it in after your soup base is done. It saves time and still tastes great.