Warm up with a bowl of Spicy Chicken Tortilla Soup, a zesty and hearty dish that’s perfect for any time of the year. This flavorful soup is packed with tender chicken, black beans, and fire-roasted tomatoes, all simmered in a rich, spiced broth and topped with crunchy tortilla strips, fresh avocado, and a squeeze of lime.
Key Information:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 6
- Serving size: 1 bowl (approx. 300g)
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 32g
- Fat: 14g
- Fiber: 7g
- Sugar: 6g
- Sodium: 850mg
Ingredients:
For the soup:
- 450g (1 lb) boneless, skinless chicken breasts
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional for extra heat)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon chili powder (5g)
- 1/2 teaspoon smoked paprika (2.5g)
- 1/2 teaspoon ground coriander (2.5g)
- 1/2 teaspoon salt (2.5g)
- 1/4 teaspoon black pepper (1.2g)
- 1 can (400g/14 oz) fire-roasted diced tomatoes
- 1 can (400g/14 oz) black beans, drained and rinsed
- 1 cup (240g) frozen corn
- 1 liter (4 cups) chicken broth
- 2 tablespoons tomato paste (30g)
- Juice of 1 lime (15 ml)
- 1/4 cup fresh cilantro, chopped
For the toppings:
- 4-6 corn tortillas, cut into strips and lightly fried or baked until crispy
- 1 avocado, diced
- 1/4 cup (60g) sour cream
- 1/4 cup (60g) shredded cheddar or Monterey Jack cheese
- Lime wedges
- Fresh cilantro, chopped
Method of Preparation:
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 6-8 minutes per side until the chicken is fully cooked and lightly browned. Remove the chicken from the pot and set aside to cool slightly, then shred it using two forks.
- Sauté the vegetables: In the same pot, add the chopped onion, garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add the spices: Stir in the ground cumin, chili powder, smoked paprika, ground coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
- Simmer the soup: Add the fire-roasted diced tomatoes, black beans, corn, chicken broth, and tomato paste to the pot. Stir to combine, then bring the mixture to a simmer. Reduce the heat and let the soup simmer for 15 minutes to allow the flavors to meld.
- Add the chicken and lime juice: Stir the shredded chicken back into the pot and simmer for an additional 5 minutes to warm the chicken through. Stir in the lime juice and fresh cilantro.
- Prepare the tortilla strips: While the soup is simmering, cut the corn tortillas into thin strips. Lightly fry them in a skillet with a small amount of oil until crispy, or bake them in a 375°F (190°C) oven for 10 minutes until golden and crisp.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Tips for Culinary Success:
- Use rotisserie chicken: For a quicker preparation, use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
- Adjust the heat: Control the spiciness by adding or omitting the jalapeño pepper, or by using milder chili powder.
- Make it creamy: For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
- Customize the toppings: Add your favorite toppings like sliced radishes, pickled jalapeños, or even a handful of crushed tortilla chips.
- Prepare in advance: This soup tastes even better the next day. Make it ahead and store it in the fridge for up to 3 days, or freeze it for up to 3 months.
FAQs:
- Can I make this soup in a slow cooker? Yes, combine all ingredients (except for the toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it back in before serving.
- What can I use instead of black beans? You can substitute pinto beans or kidney beans if you prefer.
- Is there a vegetarian version? Yes, omit the chicken and use vegetable broth. Add extra beans, corn, or diced vegetables like zucchini or squash.
- Can I make this soup gluten-free? This soup is naturally gluten-free if you ensure that your tortillas and spices do not contain gluten.
- How can I store and reheat leftovers? Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
This Spicy Chicken Tortilla Soup is a bowl of pure comfort, with its robust flavors and delightful textures. Perfect for a cozy dinner or lunch, this soup is easy to make and can be tailored to suit your taste. Don’t forget to load it up with your favorite toppings for a truly satisfying meal. Enjoy this flavorful dish with family and friends, and let its warmth bring a little extra joy to your table.