Easy Chicken Tortilla Soup for the Home Cook

Introduction

Chicken tortilla soup is a warm and satisfying dish that captures the essence of homestyle cooking. With its blend of robust flavors and varied textures, this soup is a comforting choice for any occasion.

This recipe presents a vibrant combination of chicken, vegetables, and spices, crowned with the crunch of tortilla strips. It is relatively simple to prepare, making it a perfect weeknight dinner that can be enjoyed by the entire family.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 cups tortilla strips, for topping
• 1 avocado, diced (optional)
• 1 lime, cut into wedges (optional)

Directions & Preparation

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until fragrant.
3. Add the chicken breasts to the pot, followed by the diced tomatoes with their juice, chicken broth, chili powder, ground cumin, smoked paprika, salt, and black pepper.
4. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20-25 minutes, until the chicken is fully cooked.
5. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro.
6. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with tortilla strips, diced avocado, and a wedge of lime if desired.

FAQs

What can I do if my soup is too thick?

If your soup is too thick, add a bit more chicken broth or water until you reach your desired consistency.

Why does my chicken tortilla soup taste bland?

If the soup is bland, try increasing the seasoning, especially the chili powder and cumin. A splash of lime juice can also brighten the flavors.

Can I use rotisserie chicken instead of raw chicken?

Yes, cooked rotisserie chicken is a great shortcut. Simply shred it and add it to the soup in the last few minutes of cooking.

What if I want a spicier version?

For more heat, add diced jalapeños or a dash of cayenne pepper to the soup as it cooks.

Is there a vegetarian alternative to the chicken broth?

Absolutely! Use vegetable broth instead of chicken broth for a vegetarian version.

How can I adjust the soup for larger gatherings?

To scale the recipe, simply double all the ingredients while keeping the cooking time similar, ensuring all the chicken is cooked through.

Conclusion

Chicken tortilla soup is a delightful meal that combines strong flavors and comforting textures, perfect for sharing with family and friends. Whether enjoyed on a chilly evening or as a nourishing lunch, it's sure to be a favorite.

Feel free to customize this recipe by adding your favorite toppings or vegetables. Enjoy your culinary creation and the cozy warmth that comes from a bowl of homemade soup.

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Easy Chicken Tortilla Soup for the Home Cook

Chicken Tortilla Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 bell pepper diced
• 1 can 14.5 oz diced tomatoes, with juice
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt or to taste
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro chopped
• 2 cups tortilla strips for topping
• 1 avocado diced (optional)
• 1 lime cut into wedges (optional)

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until fragrant.
• Add the chicken breasts to the pot, followed by the diced tomatoes with their juice, chicken broth, chili powder, ground cumin, smoked paprika, salt, and black pepper.
• Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20-25 minutes, until the chicken is fully cooked.
• Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro.
• Taste the soup and adjust seasoning if necessary. Serve hot, garnished with tortilla strips, diced avocado, and a wedge of lime if desired.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.