Description
This Homemade Chicken Tortilla Soup is a warm and comforting dish perfect for cozy nights. Made with tender chicken breasts, sautéed vegetables, fragrant spices, and topped with crispy tortilla strips, fresh cilantro, and a squeeze of lime, this soup offers a vibrant combination of flavors and textures. It’s a hearty yet healthy option that combines simplicity with bold Southwestern-inspired taste.
Ingredients
Scale
Soup Base
- 1 pound Boneless, Skinless Chicken Breast (Tender and juicy chicken for the soup.)
- 1 medium Onion, diced (Adds sweetness and depth to the soup.)
- 4 cloves Garlic, minced (Brings robust flavor to the soup.)
- 1 each Red Bell Pepper, chopped (Contributes color and sweetness.)
- 1 each Green Bell Pepper, chopped (Adds crunch and flavor.)
- 1 each Jalapeño, minced (Provides a mild kick.)
- 1 medium Carrot, diced (Adds natural sweetness and color.)
- 1 can Diced Tomatoes (14.5 oz) (Enhances flavor with acidity and richness.)
- 4 cups Low-Sodium Chicken Broth (Provides the liquid base for the soup.)
- 1 teaspoon Ground Cumin (Introduces an earthy aroma.)
- 1 teaspoon Chili Powder (Boosts flavor with a hint of heat.)
- 2 tablespoons Olive Oil (Used for sautéing vegetables.)
Garnishes
- ¼ cup Fresh Cilantro, chopped (For garnishing, adds freshness.)
- 1 each Lime, cut into wedges (For squeezing over the soup before serving.)
- 2 each Corn Tortillas, cut into strips (Fried or baked for topping.)
Instructions
- Heat and sauté onions: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent, developing a sweet and flavorful base.
- Add garlic and jalapeño: Stir in minced garlic and minced jalapeño to the pot. Sauté for an additional minute to release their aromatic flavors.
- Cook peppers and carrot: Add chopped red and green bell peppers and diced carrot to the pot. Cook for another 5 minutes until vegetables begin to soften, adding sweetness and texture.
- Add spices: Stir in ground cumin and chili powder, toasting them in the pot for about 30 seconds to enhance their aroma and depth of flavor.
- Add tomatoes and broth: Pour in the diced tomatoes with their juices and the low-sodium chicken broth. Stir to combine all ingredients thoroughly.
- Simmer with chicken: Bring the soup to a simmer. Add the whole chicken breast, cover the pot, and let it simmer gently for 20-25 minutes until the chicken is cooked through and tender.
- Shred chicken and adjust seasoning: Remove the chicken breast from the pot, shred it using two forks, then return the shredded chicken to the soup. Taste and adjust seasoning as needed.
- Prepare tortilla strips: Meanwhile, prepare the tortilla strips by frying in oil or baking in the oven until crispy and golden, to be used as a crunchy topping.
- Serve and garnish: Ladle the hot soup into bowls and top each serving with crispy tortilla strips, fresh chopped cilantro, and a wedge of lime to squeeze over, adding brightness and freshness.
Notes
- For a spicier soup, leave some of the jalapeño seeds or add extra chili powder.
- The chicken can be cooked separately by boiling or roasting before adding to the soup to save time.
- Use baked tortilla strips for a lighter version, or lightly spray corn tortillas with cooking spray before baking.
- You can add black beans or corn to the soup for extra texture and nutrients.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
