There’s just something so comforting about a warm bowl of Mexican chicken tortilla soup, especially on a chilly day. Picture this: the wind howling outside, and I’m nestled on the couch with a steaming bowl in my hands, inhaling that rich, savory aroma. This soup isn’t just a meal; it’s a hug in a bowl! Packed with tender chicken, hearty black beans, and just the right amount of spice, it warms you from the inside out. Plus, it’s loaded with nutrients, making it a great choice for a cozy dinner that feels indulgent yet healthy. I often whip this up when I need a little extra love in my life, and trust me, it never disappoints. Enjoying every spoonful while the world outside is a bit frosty makes it even better!
Ingredients for Mexican Chicken Tortilla Soup
- 2 cups cooked chicken, shredded
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 1 can (4 oz) diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup corn (fresh or frozen)
- 1 cup tortilla strips
- 1 avocado, diced
- 1 lime, juiced
- Fresh cilantro for garnish
How to Prepare Mexican Chicken Tortilla Soup
Step 1: Sauté Aromatics
To start, grab a large pot and heat a splash of oil over medium heat. Toss in your chopped onion and minced garlic. You’ll want to sauté these until they’re soft and just starting to turn golden, about 3–5 minutes. This step is crucial because it builds the flavor base for your soup, creating a fragrant, savory foundation that’s simply irresistible!
Step 2: Combine Ingredients
Next, it’s time to bring all that deliciousness together! Add in the diced tomatoes, rinsed black beans, green chilies, chicken broth, cumin, chili powder, and a pinch of salt. Make sure to stir everything together really well; you want all those spices to blend nicely with the tomatoes and beans. This is where the magic happens, so don’t rush it!
Step 3: Bring to a Boil
Now, turn up the heat and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for about 20 minutes. This simmering time allows all those flavors to meld beautifully, so resist the urge to skip this step. You’ll start to smell the amazing aroma filling your kitchen, which is a good sign!
Step 4: Add Chicken and Corn
After 20 minutes of simmering, it’s time to add in the shredded chicken and corn. Stir them gently into the pot, and let everything cook together for an additional 5 minutes. You’ll notice the soup thickening slightly, and the vibrant colors will make it look oh-so-appetizing. The aroma at this point is just heavenly!
Step 5: Serve and Garnish
Finally, it’s serving time! Ladle the hot soup into bowls and top each serving with crispy tortilla strips, diced avocado, a squeeze of fresh lime juice, and a sprinkle of cilantro. Not only does this add amazing flavor, but it also gives your soup a beautiful presentation. Trust me, you’ll want to dive right in!
Tips for Success
To really elevate your Mexican chicken tortilla soup, here are some of my favorite tips! First, don’t skimp on the seasoning—taste as you go and adjust the spices to match your personal preference. If you love heat, feel free to add a pinch of cayenne or some jalapeños for an extra kick! Also, using rotisserie chicken is a game changer for saving time without sacrificing flavor. If you plan to make this soup ahead of time, consider adding the tortilla strips just before serving to keep them crispy. And remember, a squeeze of lime juice right before eating brightens up the entire dish! Lastly, don’t forget the garnishes; they’re not just for looks—they add wonderful flavor and texture that make each bowl even more delightful!
Nutritional Information
When it comes to enjoying a hearty bowl of Mexican chicken tortilla soup, you’ll be pleased to know it’s not just delicious but also nutritious! Each serving, which is about one bowl, contains approximately 350 calories. You’re looking at around 10g of fat, with 2g of that being saturated fat. Plus, it packs a protein punch with about 25g, making it a filling option. As for carbs, you’re looking at about 40g, along with 8g of fiber to keep you satisfied. Keep in mind, these values are estimates, but they give you a good idea of the wholesome goodness you’re getting in each bite!
Frequently Asked Questions
Can I use different types of beans in this soup?
Absolutely! While black beans are traditional, you can mix it up with pinto beans, kidney beans, or even chickpeas for a fun twist. Just make sure to rinse any canned beans to get rid of excess sodium!
How spicy is this Mexican chicken tortilla soup?
This soup has a mild kick from the chili powder and diced green chilies, making it family-friendly. If you’re craving more heat, try adding some diced jalapeños or a splash of hot sauce. Adjust to your taste!
Can I make this soup vegetarian?
Of course! Just swap the chicken for your favorite plant-based protein, like tofu or tempeh, and use vegetable broth instead of chicken broth. You’ll still get all the delicious flavors!
How long does it last in the fridge?
This soup keeps well in the refrigerator for about 3-4 days. Just be sure to store it in an airtight container. It can also be frozen for up to 3 months—just thaw it overnight in the fridge before reheating.
What can I serve with this soup?
This soup is delightful on its own, but you can serve it with a side of cornbread, a fresh salad, or some quesadillas for a complete meal. Enjoy!
Why You’ll Love This Recipe
- Quick and Easy: With just a 15-minute prep time, this soup comes together in about 40 minutes, making it perfect for busy weeknights.
- Hearty and Flavorful: Packed with tender chicken, beans, and spices, each bowl is a delicious explosion of flavors that warms your soul.
- Nutrient-Rich: Loaded with protein, fiber, and vitamins, it’s a healthy choice that keeps you satisfied without weighing you down.
- Customizable: Feel free to switch up the ingredients to suit your taste—add more veggies, adjust the spice level, or even go vegetarian!
- Perfect for Meal Prep: This soup holds up well in the fridge and freezes beautifully, making it a great make-ahead option for easy lunches or dinners.
For more delicious recipes, check out this pumpkin soup recipe or this chicken with mustard sauce recipe!
Drucken
Mexican chicken tortilla soup: 5 Steps to Comforting Bliss
- Gesamtzeit: 40 minutes
- Ertrag: 6 servings 1x
- Ernährung: Glutenfrei
Beschreibung
A hearty and flavorful Mexican chicken tortilla soup.
Zutaten
- 2 cups cooked chicken, shredded
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 1 can (4 oz) diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup corn (fresh or frozen)
- 1 cup tortilla strips
- 1 avocado, diced
- 1 lime, juiced
- Fresh cilantro for garnish
Anweisungen
- In a large pot, sauté onion and garlic until softened.
- Add diced tomatoes, black beans, green chilies, chicken broth, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and corn. Cook for an additional 5 minutes.
- Serve hot, topped with tortilla strips, avocado, lime juice, and cilantro.
Notes
- Adjust spices to your preference.
- Use rotisserie chicken for convenience.
- Can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Kochen Zeit: 25 minutes
- Kategorie: Soup
- Methode: Stovetop
- Küche: Mexican
Ernährung
- Portionsgröße: 1 bowl
- Kalorien: 350
- Zucker: 4g
- Natrium: 800mg
- Fett: 10g
- Gesättigte Fettsäuren: 2g
- Ungesättigte Fette: 7g
- Trans Fat: 0g
- Kohlenhydrate: 40g
- Faser: 8g
- Protein: 25g
- Cholesterin: 70mg
Keywords: mexican chicken tortilla soup
