Flavor Bomb Chicken Tortilla Soup

Flavor Bomb Chicken Tortilla Soup

Savor this flavorful chicken tortilla soup, enriched with savory chicken broth, crushed tomatoes, and a hint of jalapeño for a delightful kick.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 jalapeño (seeded and diced)
• 3 cups chicken broth
• 14.5 ounces crushed tomatoes
• 1 (15 ounce) can canned black beans (drained and rinsed)
• 1 (10 ounce) can canned diced tomatoes with chilies (with juices, such as Rotel)
• 2 boneless skinless chicken breasts (about 6 ounces each)
• 1 cup corn kernels (drained if canned)

Method

 

1. Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat until shimmering.
2. Add the tortillas, in small batches, to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel, then sprinkle with salt to taste while warm.
3. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.
4. Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, and corn. Stir to combine thoroughly.
5. Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper to your preference.

Notes

– For the most authentic flavor, use freshly fried tortilla strips; they add a superior crunch and absorb the soup’s flavors beautifully.
– If your soup tastes a bit flat, a squeeze of fresh lime juice at the end brightens all the flavors. I learned this trick after a few bland attempts!
– Ensure chicken breasts reach an internal temperature of 165°F (74°C) to be safely cooked through.
– Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this Flavor Bomb Chicken Tortilla Soup hinges on developing a deep, savory base. This starts with properly sautéing the aromatics: the yellow onion, garlic, and jalapeño. Sweating the onion until translucent releases its natural sugars, adding sweetness and depth. The garlic and jalapeño are then added and cooked briefly until fragrant, ensuring their flavors meld without becoming bitter. This foundational step is crucial before introducing the liquids.

The combination of chicken broth and the canned tomatoes, particularly the diced tomatoes with chilies, forms the heart of the soup’s flavor. Using a good quality chicken broth provides a rich, umami foundation. The crushed tomatoes offer body and acidity, while the diced tomatoes with chilies (like Rotel) contribute a smoky, slightly spicy element and additional liquid. Simmering these ingredients together allows the flavors to marry and deepen.

The chicken breasts are cooked directly in the simmering soup. This method infuses the chicken with the soup’s flavors as it cooks, making it more tender and flavorful than if it were cooked separately and then added. Once the chicken is cooked through, it’s removed to be shredded, ensuring it integrates seamlessly back into the soup, distributing its protein and savory notes throughout the broth.

Finally, the corn kernels add a touch of sweetness and textural contrast. They are added towards the end of the cooking process to retain their slight bite and bright color. The goal is a harmonious blend of savory, slightly spicy, and subtly sweet notes, with tender shredded chicken and a rich, flavorful broth.

Troubleshooting

• Problem: Soup tastes bland. Fix: Ensure you’ve properly sautéed the onions until softened and slightly caramelized. Taste and adjust seasoning with salt and pepper before serving. A pinch of cumin or chili powder can also boost flavor.
• Problem: Chicken is dry. Fix: Do not overcook the chicken breasts in the broth. Remove them as soon as they are cooked through (internal temperature of 165°F or 74°C). Shredding and returning them to the hot soup briefly will reheat them without drying them out.
• Problem: Soup is too thin. Fix: Simmer the soup uncovered for an additional 10-15 minutes to allow some liquid to evaporate and the flavors to concentrate. You can also mash some of the black beans against the side of the pot to thicken the broth naturally.
• Problem: Jalapeño is too spicy. Fix: Ensure all seeds and membranes were removed from the jalapeño before dicing. For future batches, use only half a jalapeño or substitute with a milder pepper like a poblano.

Substitutions

• Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They will become very tender and add a slightly richer flavor. The cooking time may need to be slightly longer.
• Black Beans: Kidney beans or pinto beans can be substituted for black beans. The flavor profile will shift slightly, but the textural contribution will remain similar.
• Corn: Frozen corn can be used instead of canned. Add it during the last 5 minutes of simmering to prevent it from becoming mushy.
• Diced Tomatoes with Chilies: Regular diced tomatoes can be used, but you will lose the subtle chili flavor and heat. Consider adding an extra pinch of chili powder or a small amount of diced green chilies to compensate.

Pro tips

• For the most authentic flavor, use freshly fried tortilla strips; they add a superior crunch and absorb the soup’s flavors beautifully.
• If your soup tastes a bit flat, a squeeze of fresh lime juice at the end brightens all the flavors. I learned this trick after a few bland attempts!
• Ensure chicken breasts reach an internal temperature of 165°F (74°C) to be safely cooked through.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

This chicken tortilla soup is a testament to how simple ingredients can create extraordinary flavors. It’s a versatile dish that can be customized to your taste. Enjoy this comforting bowl!

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