Description
Simmering with Mexican flavors, this hearty tortilla soup brings comfort and zest to your dinner table. Bold spices and tender chicken create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Vegetables:
- 1 cup cooked chicken (shredded)
- 1 onion (chopped)
- 1 bell pepper (diced)
- 2 cloves garlic (minced)
- 1 can (400 g / 14 ounces) diced tomatoes
- 1 can (400 g / 14 ounces) black beans (drained and rinsed)
Liquid Base:
- 4 cups chicken broth
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Garnishes:
- Corn tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium temperature. Sauté chopped onion, garlic, and bell pepper until they become translucent and aromatic, approximately 4-5 minutes.
- Pour diced tomatoes, chicken broth, shredded chicken, and black beans into the pot. Sprinkle cumin and chili powder for robust flavor. Add salt and pepper to enhance the seasoning.
- Increase heat to high and bring the mixture to a rolling boil. Immediately reduce temperature and allow the soup to simmer gently, developing deep flavors for 15-18 minutes.
- Create crispy tortilla strips during simmering by cutting corn tortillas into thin strips. Either deep-fry in hot oil until golden and crunchy or bake in a preheated 375°F oven for 10-12 minutes.
- Transfer hot soup into serving bowls. Garnish generously with freshly cut cilantro, crisp tortilla strips, and a vibrant lime juice squeeze for brightness and zest.
Notes
- Customize heat levels by adjusting chili powder or adding jalapeños for extra spice without overwhelming the soup’s balanced flavor.
- Transform this recipe into a vegetarian version by replacing chicken with plant-based protein like tofu, quinoa, or additional beans for hearty texture.
- Enhance soup’s depth by roasting vegetables before adding them, which caramelizes natural sugars and creates more complex, richer flavor profile.
- Prep tortilla strips ahead of time and store in airtight container to maintain crispiness, saving precious cooking minutes during meal preparation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 50 mg