Chicken Tortilla Soup Recipe

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Introduction

Chicken tortilla soup, a Southwestern staple, has captivated taste buds globally with its rich, savory broth and vibrant toppings. This soup’s comforting warmth, coupled with its customizable nature, makes it a frequent choice for home cooks seeking a flavorful and relatively easy meal. Its versatility allows for adaptation to various dietary needs and preferences, contributing to its enduring popularity.

Ingredients

The foundation of chicken tortilla soup begins with a few key components. This includes:

• Chicken: Approximately 1.5 pounds of boneless, skinless chicken breasts or thighs provide the protein base. Shredded rotisserie chicken offers a convenient shortcut.
• Aromatic Vegetables: Yellow onion, garlic cloves, and bell peppers (typically red or green) form the aromatic base. Celery can also be included.
• Canned Tomatoes: A 28-ounce can of crushed or diced tomatoes in juice adds body and acidity. Fire-roasted tomatoes elevate the flavor profile.
• Chicken Broth: 6-8 cups of high-quality chicken broth provide the liquid base. Low-sodium broth allows better control over the final salt content.
• Corn: Frozen, canned (drained), or fresh corn kernels contribute sweetness and texture.
• Black Beans: A 15-ounce can of black beans, rinsed and drained, adds heartiness and fiber.
• Spices: Chili powder, cumin, oregano, and smoked paprika create the signature Southwestern flavor profile. Cayenne pepper can be added for heat.
• Tortilla Strips: Corn tortillas, cut into strips and baked or fried, provide the quintessential crispy topping. Pre-made tortilla strips are a convenient alternative.
• Optional Toppings: Avocado, shredded cheese (cheddar, Monterey Jack), sour cream or Greek yogurt, cilantro, lime wedges, and sliced jalapenos add layers of flavor and texture.

Possible substitutions include using vegetable broth instead of chicken broth for a vegetarian version, or swapping the black beans for pinto beans. Adjust the spices to personal preference.

Preparation Steps

Prior preparation streamlines the cooking process and ensures even cooking.

• Chicken Preparation: If using raw chicken, trim any excess fat and cut into bite-sized pieces. Season generously with salt, pepper, and a touch of chili powder. This step can be skipped if using pre-cooked chicken.
• Vegetable Preparation: Dice the onion, bell pepper, and celery (if using) into roughly the same size pieces for uniform cooking. Mince the garlic.
• Tortilla Strip Preparation: Preheat oven to 375F (190C). Cut corn tortillas into thin strips. Toss with a small amount of olive oil and salt. Spread in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Alternatively, fry the strips in a shallow layer of oil until golden brown.
• Bean and Corn Preparation: Drain and rinse canned black beans and corn to remove excess sodium. If using frozen corn, thaw slightly before adding to the soup.

A tip for enhanced flavor is to saut the diced onions and bell peppers until they are softened and lightly caramelized, before adding the garlic and other ingredients. Be careful not to burn the garlic.

Cooking Instructions

Chicken Tortilla Soup can be cooked on the stovetop, in a slow cooker, or in an Instant Pot. Here’s how for each method: Stovetop Method:

1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper and saut for 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
2. Add the seasoned chicken (if using raw chicken) to the pot and cook until lightly browned on all sides.
3. Stir in the crushed or diced tomatoes, chicken broth, corn, black beans, chili powder, cumin, oregano, and smoked paprika. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes (if using raw chicken, simmer until chicken is cooked through, about 20 minutes). If using pre-cooked chicken, add it in the last 10 minutes to warm through.
4. Taste and adjust seasonings as needed. Add salt and pepper to taste.

Slow Cooker Method:

1. Place the diced onion, bell pepper, garlic, seasoned chicken (if using raw chicken), crushed or diced tomatoes, chicken broth, corn, black beans, chili powder, cumin, oregano, and smoked paprika in a slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours (if using raw chicken, cook until chicken is cooked through). If using pre-cooked chicken, add it during the last hour of cooking.
3. Shred the chicken with two forks. Taste and adjust seasonings as needed.

Instant Pot Method:

1. Turn the Instant Pot to the “Saut” function. Add a tablespoon of olive oil. Add the diced onion and bell pepper and saut for 3-5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
2. Add the seasoned chicken (if using raw chicken), crushed or diced tomatoes, chicken broth, corn, black beans, chili powder, cumin, oregano, and smoked paprika to the Instant Pot.
3. Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” on high pressure for 8 minutes (if using raw chicken).
4. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove the lid carefully. Shred the chicken with two forks. Taste and adjust seasonings as needed.

Serving Suggestions

Chicken tortilla soup is best served hot, garnished generously with your favorite toppings.

• Traditional Toppings: Crispy tortilla strips, diced avocado, shredded cheese (cheddar or Monterey Jack), a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime juice.
• Complementary Sides: A simple green salad or a side of cornbread complements the soup well.
• Plating Ideas: Ladle the soup into bowls and arrange the toppings artfully. Provide lime wedges for an extra burst of flavor. Consider serving with a side of warm flour or corn tortillas.

Tips and Common Mistakes

To elevate the flavor and avoid common pitfalls:

• Use high-quality broth: The broth is the foundation of the soup’s flavor. Opt for homemade or a good-quality store-bought variety.
• Don’t overcook the chicken: Overcooked chicken becomes dry and stringy. Cook only until just cooked through, or add pre-cooked chicken towards the end.
• Season generously: Taste and adjust the seasonings throughout the cooking process. Salt, pepper, and a touch of lime juice can brighten the flavors.
• Control the heat: If using cayenne pepper or hot sauce, add it gradually to avoid making the soup too spicy.
• Don’t skip the toppings: The toppings add crucial texture and flavor. Customize them to your liking.
• Avoid soggy tortilla strips: Add the tortilla strips just before serving to prevent them from becoming soggy.

Explore More Cooking Guides

Chicken tortilla soup offers a delightful blend of flavors and textures, making it a versatile and satisfying meal suitable for any occasion. Its cultural appeal, combined with its adaptable recipe, makes it a culinary staple worldwide. Enjoy the process of customizing it to your personal taste and dietary needs. Embark on your culinary adventure today and explore more diverse and inspiring cooking guides at foodrecipestory.com.