Mexican-style chicken tortilla soup
Chicken tortilla soup is a classic Mexican dish that is hearty, warm, and comforting. It is perfect for cold winter days or nights, or when you just need something filling to eat. The soup is made with a flavorful broth, tender chicken, and topped with crispy tortilla strips, fresh cilantro, and lime wedges. In this recipe, we will show you how to make the best chicken tortilla soup with a Mexican flair.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Tortilla strips or chips
- Avocado (optional)
Instructions:
1. Begin by prepping your ingredients. Dice the onion, mince the garlic, cut the chicken breasts into small cubes, drain and rinse the black beans, and drain the corn.
2. Heat oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes until fragrant.
3. Add the chicken to the pot and sprinkle the chili powder, cumin, paprika, and cayenne pepper over it. Sauté until the chicken is browned on all sides, about 5-7 minutes.
4. Add the diced tomatoes and chicken broth to the pot and bring to a boil.
5. Reduce heat to medium-low and add the black beans and corn. Season with salt and pepper to taste. Let the soup simmer for 20-25 minutes until the chicken is cooked through and the flavors have melded together.
6. While the soup is simmering, make the tortilla strips. Preheat the oven to 350°F. Cut the tortillas into thin, 1/4-inch strips. Arrange the strips in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown and crispy.
7. Serve the soup hot in bowls, topped with the tortilla strips, chopped cilantro, and a lime wedge on the side. Add sliced avocado if desired.
Enjoy your homemade Mexican-style chicken tortilla soup!
Tips:
- For an extra kick of heat, add more cayenne pepper or a diced jalapeño pepper to the soup.
- You can also top the soup with shredded cheese, sour cream, or diced tomatoes.
- If you don't have chicken breasts on hand, you can use chicken thighs or a combination of both.
- Leftover soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Just reheat on the stove or in the microwave before serving.