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For a tasty bowl of chicken tortilla soup, you need these key ingredients: - 2 cups cooked chicken, shredded - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 cup corn (frozen or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil These ingredients blend well for a quick and flavorful dish. The broth forms a rich base, while the chicken adds protein. The spices bring warmth and depth, making each bite special. Garnishes can elevate your soup. Here are some great options: - Tortilla strips - Fresh cilantro, finely chopped - Sliced avocado - Lime wedges Use these to add freshness and color. They also give a nice crunch and contrast to the warm soup. You can change some ingredients if you want. Here are some ideas: - Use turkey instead of chicken for a different flavor. - Try vegetable broth to make it vegetarian. - Swap black beans for pinto beans or kidney beans. - Use fresh corn instead of canned for a sweeter taste. These swaps keep the soup exciting and let you use what you have at home. For the full recipe, check out the detailed instructions above! 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. The onion should be translucent. 3. Stir in the minced garlic for 1 minute. This will make the garlic fragrant. 4. Pour in the diced tomatoes, chicken broth, black beans, corn, cumin, and chili powder. 5. Stir all the ingredients well to combine. 6. Increase the heat to bring the soup to a gentle simmer. 7. Add the shredded chicken, then season with salt and pepper to taste. 8. Lower the heat and let the soup simmer for 15-20 minutes. This melds the flavors. 9. While the soup simmers, cut the tortillas into thin strips. 10. Spread the strips on a baking sheet and bake at 375°F for 10-12 minutes. 11. Taste the soup and adjust seasonings as needed. 12. Ladle the hot soup into bowls and garnish with tortilla strips, cilantro, and avocado. 13. Serve with lime wedges for a zesty kick. - Gather all your ingredients before starting. This saves time. - Use pre-cooked chicken to cut down on prep time. - Prepare the garnishes while the soup simmers. This keeps things moving fast. - Bake the tortilla strips while the soup cooks. Dual tasks save time. - Sautéing the onion and garlic first brings out their natural sweetness. - Simmering the soup allows flavors to blend well. - Using fresh herbs like cilantro brightens the dish. - Serving with lime adds a fresh pop of flavor. Experiment with these steps to make your Easy Chicken Tortilla Soup even better. You can find the Full Recipe to follow along easily. Enjoy creating a comforting bowl of soup! To make your chicken tortilla soup truly shine, focus on the broth. Use a quality chicken broth. This adds depth to your dish. Also, let your soup simmer long enough. This melds the flavors beautifully. Taste as you go. This way, you can adjust the salt and spices. Fresh lime juice brings out the flavors. A squeeze just before serving makes a big difference. One common mistake is adding too many ingredients at once. Each item needs its moment to shine. Add the chicken last, so it stays tender. Also, don’t skip the tortilla strips. They add a delightful crunch. Remember to bake them until crispy. If they are soft, the soup will lack texture. Serve your soup in colorful bowls. A visual feast makes it more enjoyable. Layer the garnishes, too. Start with the soup, then add tortilla strips, cilantro, and avocado. This not only looks nice but also enhances each bite. Encourage guests to squeeze lime over their soup. This adds brightness and freshness. For the full recipe, check the details above and enjoy! {{image_4}} You can easily switch this dish to fit a vegetarian or vegan diet. Instead of chicken, use chickpeas or lentils. These add protein and a nice texture. Swap chicken broth with vegetable broth for a rich base. Add more veggies like zucchini or bell peppers to boost flavor and nutrition. You can also include tofu for a hearty bite. This way, you keep the soup filling and delicious. If you crave heat, try adding jalapeños or serrano peppers. Chop them finely and stir them in with the onions. For a smokier flavor, use chipotle peppers in adobo sauce. Just a little bit goes a long way! To enhance the spice, sprinkle in some cayenne pepper or hot sauce before serving. These twists will make your soup a fiery treat. Feel free to change ingredients based on your tastes! Instead of black beans, try pinto beans or kidney beans. You could also use fresh corn if it's in season. If you love a tangy touch, toss in diced green apples or pineapple. They add a sweet contrast to the savory broth. These swaps make each bowl unique and exciting. For the full recipe, check out the detailed steps provided. To keep your chicken tortilla soup fresh, let it cool first. Once cool, transfer the soup to an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container for expansion. When you’re ready to enjoy your leftover soup, reheat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir it often to avoid burning. Heat until it bubbles gently. You can also microwave it, but stir halfway to heat evenly. Add a splash of broth or water if it seems thick. Freezing is a great way to store your chicken tortilla soup. Use freezer-safe containers or bags. Split the soup into smaller portions for easy thawing. Label each container with the date. When you’re ready to use it, thaw the soup in the fridge overnight. Reheat it on the stove for the best taste. Always check for flavor and seasoning and adjust if needed. You can serve Chicken Tortilla Soup with several tasty sides. I love pairing it with warm cornbread or crunchy tortilla chips. A fresh salad with lime dressing adds a nice touch, too. You can also serve it with guacamole and salsa for extra flavor. Yes, you can make Chicken Tortilla Soup ahead of time. This soup tastes great when made a day before. Just store it in the fridge after it cools. When you're ready to eat, heat it on the stove until warm. Chicken Tortilla Soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. To keep it fresh, avoid letting it sit out for too long. Yes, this recipe can be gluten-free. Just use gluten-free tortilla strips. Check the labels on canned ingredients, like broth and beans, to ensure they are gluten-free. To spice up your Chicken Tortilla Soup, add more chili powder or diced jalapeños. You can also stir in hot sauce for an extra kick. For a smoky flavor, try adding chipotle peppers. For more ideas, check out the full recipe. You learned about the key ingredients, cooking steps, and tips for chicken tortilla soup. Variations for diet needs and storage tips were also covered. Keep experimenting with flavors and garnishes. Making it your own will bring joy. Remember, avoid common mistakes for the best results. Enjoy sharing this soup with friends and family. It’s a simple dish that brings warmth and flavor to any table. Try new ideas and have fun with it!

Easy Chicken Tortilla Soup

Warm up with this flavorful Zesty Chicken Tortilla Soup that combines tender chicken, zesty tomatoes, and hearty black beans for a delicious meal. In just 35 minutes, you can create a comforting dish garnished with crispy tortilla strips, fresh cilantro, and creamy avocado. Perfect for any occasion, this recipe will soon become a family favorite. Click through to discover how to make this delightful soup today!
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Ingredients
  

2 cups cooked chicken, shredded

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with green chilies

4 cups chicken broth

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup corn (frozen or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

Tortilla strips (for garnish)

Fresh cilantro, finely chopped (for garnish)

Sliced avocado (for serving)

Lime wedges (for serving)

Instructions
 

Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent and tender.

    Add the minced garlic to the pot, stirring continuously for about 1 minute, until the garlic is fragrant and lightly golden.

      Carefully pour in the diced tomatoes with their juices, along with the chicken broth, rinsed black beans, corn, ground cumin, and chili powder. Stir the mixture thoroughly to ensure all ingredients are well combined.

        Increase the heat slightly to bring the mixture to a gentle simmer. When the soup is simmering, incorporate the shredded chicken, then season with salt and freshly ground black pepper to taste. Lower the heat and allow the soup to simmer for 15-20 minutes, which will help the flavors meld beautifully.

          While the soup simmers, prepare the tortilla strips by cutting the tortillas into thin strips. Spread them out on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until they become crispy and golden brown.

            After simmering, taste the soup and adjust the seasoning if necessary, adding more salt or pepper according to your preference.

              Ladle the hot soup into bowls, garnishing each serving with a handful of crispy tortilla strips, a sprinkle of chopped cilantro, and a few slices of avocado. Serve with lime wedges on the side so diners can squeeze fresh juice over their soup for an extra zesty flavor.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                  - Presentation Tips: For an inviting display, use vibrant bowls and thoughtfully arrange the garnishes to contrast with the warm soup, creating an appealing visual experience.