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- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 2 teaspoons chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup tortilla strips (store-bought or homemade) - Optional toppings: avocado, cilantro, lime wedges, shredded cheese Gather these fresh ingredients before you start. The chicken breasts serve as the main protein. The chicken broth gives the soup its rich base. Diced tomatoes with green chilies add a nice kick. Fresh onion and garlic bring great flavor. Bell peppers add sweetness and color. Black beans offer texture and protein. Corn adds a sweet crunch. Spices like chili powder and cumin enhance the taste. Use salt and pepper to season the soup. Olive oil helps sauté the veggies. Finally, tortilla strips give a crunchy finish. You can top your soup with avocado, cilantro, lime, and cheese for more flavor. Enjoy the vibrant colors and fresh tastes in your bowl. {{ingredient_image_1}} - First, heat 1 tablespoon of olive oil in a large pot over medium heat. - Next, add 1 medium diced onion and 1 diced bell pepper. Sauté for about 5 minutes. - Stir until they are soft and fragrant. - Then, add 2 minced garlic cloves and cook for another 30 seconds. - Now, add the main ingredients. Put in 1 lb of boneless, skinless chicken breasts. - Pour in 4 cups of chicken broth and 1 can of diced tomatoes with green chilies. - Add 1 can of black beans (rinsed and drained) and 1 cup of corn. - Sprinkle in 2 teaspoons of chili powder and 1 teaspoon of cumin. - Stir everything well to combine. - Bring the mixture to a gentle boil. Then lower the heat and cover the pot. - Let it simmer for 20 to 25 minutes, or until the chicken is fully cooked. - Remove the chicken from the pot. Use two forks to shred it. - Return the shredded chicken back into the soup. - Season with salt and pepper to taste. - Let it simmer for another 5 to 10 minutes to blend the flavors. - When ready, ladle the soup into bowls. - Top each bowl with tortilla strips and your choice of avocado, cilantro, lime wedges, and shredded cheese. - To keep chicken tender, cook it on low heat. - Don't overcook the chicken; it should be juicy. - Adjust spice levels by adding more or less chili powder. - Taste as you go; this helps find your perfect heat. - Use bright bowls to make your soup pop. - Arrange tortilla strips across the top for style. - Add a sprinkle of cilantro for color. - Place a lime wedge on the side for flair. - Add fresh herbs like cilantro or parsley for freshness. - Lime juice adds brightness; squeeze just before serving. - For more spice, try adding diced jalapeños. - Experiment with smoked paprika for a deeper taste. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your soup significantly. Opt for fresh bell peppers and cilantro when possible. Customize Your Spice Level: Adjust the amount of chili powder and add fresh jalapeños for extra heat, or leave them out for a milder soup. Make It a Meal: Serve the soup with a side of crusty bread or over a bed of rice for a heartier meal option. Storage Tips: This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Just remember to store toppings separately! {{image_2}} You can switch out chicken breasts for other meats. Use shredded rotisserie chicken for quick prep. If you prefer turkey, that works too. For a lighter dish, try chicken thighs. If you want a vegetarian version, use vegetable broth instead of chicken broth. You can add chickpeas in place of black beans. They add protein and texture. Mexican chicken tortilla soup often has a rich flavor. It may include more spices and fresh herbs. Tex-Mex styles usually add cheese and more toppings. In some areas, people add unique ingredients. You might find corn tortillas, lime juice, or different beans. Each region offers its twist on this classic soup. If you need a gluten-free option, check your tortilla strips. Many brands are gluten-free. You can also use corn tortillas for a homemade touch. For low-sodium adjustments, use low-sodium chicken broth. You can also skip added salt. Fresh herbs can add flavor without the sodium. To keep your Chicken Tortilla Soup fresh, use airtight containers. Glass or BPA-free plastic containers work best. Let the soup cool down before sealing. Store it in the fridge if you plan to eat it within three days. If you want to save it longer, freeze it. Use freezer-safe bags or containers for frozen soup. You can reheat soup on the stove or in the microwave. For the stove, heat over medium-low until warm, about 10 minutes. Stir often to prevent sticking. In the microwave, heat in 1-minute bursts, stirring each time. Aim for 165°F for best results. In the fridge, the soup stays fresh for about three days. In the freezer, it lasts up to three months. Look for signs of spoilage, like off smells or mold. If it looks or smells bad, toss it out. Enjoy your soup while it’s still delicious! Can I make Chicken Tortilla Soup in a slow cooker? Yes, you can use a slow cooker. Just add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving. What can I use instead of chicken broth? You can use vegetable broth or water with a bit of seasoning. For more flavor, try using homemade broth or stock. How can I make this soup spicy? To add heat, use more chili powder or add diced jalapeños. You can also sprinkle in some cayenne pepper. What to serve with Chicken Tortilla Soup? Serve with tortilla chips, a side salad, or warm bread. All these pair well with the soup's flavors. Are there any suitable side dishes? Consider serving guacamole, quesadillas, or a corn salad. These dishes complement the soup nicely. Caloric breakdown of the soup One serving of this soup has about 300 calories. This can vary based on toppings and ingredients used. Key nutrients and their benefits - Protein: Chicken adds protein for muscle health. - Fiber: Beans and corn provide fiber for good digestion. - Vitamins: Bell pepper and tomatoes offer vitamins A and C, which support your immune system. This Chicken Tortilla Soup is simple and tasty. We covered the essential ingredients, like chicken, beans, and spices. Next, I shared steps to prepare and cook the dish. I also added helpful tips on presentation and flavor. Variations let you adapt to your taste or dietary needs. Storing leftovers correctly ensures freshness, and FAQs answered common questions you may have. Enjoy making this soup your own, and share it with others. It’s a warm, filling meal for any occasion!

Fiesta Chicken Tortilla Soup

A flavorful and hearty chicken tortilla soup with a fiesta twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper red or yellow, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup tortilla strips (store-bought or homemade)
  • optional avocado
  • optional cilantro
  • optional lime wedges
  • optional shredded cheese

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened.
  • Stir in minced garlic and cook for another 30 seconds until fragrant.
  • Add in the chicken breasts, chicken broth, canned tomatoes with green chilies, black beans, corn, chili powder, and cumin. Stir well to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup.
  • Season the soup with salt and pepper to taste and let it simmer for another 5-10 minutes to blend the flavors.
  • To serve, ladle the soup into bowls and top with tortilla strips and your choice of avocado, cilantro, lime wedges, and shredded cheese.

Notes

Use bright bowls to serve, and arrange the tortilla strips artistically across the top. A sprinkle of chopped cilantro and a lime wedge on the side adds a fresh touch.
Keyword chicken, fiesta, soup, tortilla