️ Flavor Bomb Chicken Tortilla Soup

Flavor Bomb Chicken Tortilla Soup

Chicken tortilla soup is a beloved comfort food, known for its rich flavors and satisfying texture. This chicken tortilla recipe brings together tender chicken, robust tomatoes, and a hint of spice, creating a dish that’s both hearty and incredibly delicious. It’s the perfect meal for a chilly evening or when you’re simply craving something warm and flavorful. I find myself making chicken tortilla soup whenever I need a quick and nourishing meal that doesn’t compromise on taste. The blend of fre

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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.

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!

Try this next: Creamy White Chicken Enchilada Soup

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