Chicken Tortilla Soup
A comforting and flavorful chicken tortilla soup, packed with tender chicken, vibrant veggies, and a blend of spices, perfect for cozy dinners and family gatherings.
Ingredients
For the Broth
- 4 pieces chicken breasts boneless, skinless Provides a lean protein base that is both tender and juicy.
- 8 cups water Acts as the foundation for the flavorful broth.
- 2 pieces bay leaves Adds depth and an aromatic essence to the soup.
- 1 tablespoon whole coriander seeds Contributes a slightly citrusy, warm flavor.
- 1 tablespoon whole peppercorns Infuses the soup with a bit of heat.
Vegetables and Other Ingredients
- 2 tablespoons olive oil Helps to sauté vegetables.
- 1 large yellow onion Provides a sweet and savory base flavor.
- 3 cups diced tomatoes Adds freshness and acidity.
- 1 cup corn Brings a hint of sweetness and additional texture.
- 1 can black beans Nutritious, protein-packed addition.
- 4 cloves garlic Delivers a bold flavor.
Final Touches
- 3 cups broth Forms the flavorful base.
- 1 cup tomato sauce Deepens the tomato flavor.
- 1 tablespoon chili powder Introduces warmth and a smoky kick.
- 1 teaspoon dried cumin Provides an earthy flavor.
- 1 teaspoon paprika Adds color and sweetness.
- 0.5 teaspoon red pepper flakes Adjust to your taste preference.
- 1 teaspoon salt Enhances the flavors.
- 2 tablespoons lime juice Adds zesty freshness before serving.
Toppings
- 1 cup Monterrey Jack cheese Melts beautifully as a topping.
- 1 cup sour cream Adds rich, tangy finish.
- 0.5 cup chopped green onion Provides fresh crunch.
- 1 cup tortilla strips Adds crunch and a traditional touch.
Instructions
Preparation
- In a large pot, combine water, chicken, bay leaves, whole peppercorns, and whole coriander seeds.
- Heat the mixture until boiling, then lower the heat to low.
- Cook for about 2 hours on low heat, until chicken is tender.
- Remove the chicken and broth from heat, strain out bay leaves and coriander, and shred or dice the chicken once cooled.
Cooking the Soup
- Preheat a medium pot over medium heat, add diced onion, and sauté until transparent.
- Mix in diced tomatoes and sauté for 2-3 minutes.
- Add minced garlic and stir well.
- Stir in corn and black beans, cooking for an additional 2-3 minutes.
- Add shredded chicken back into the pot and cook for a couple more minutes.
- Pour in the prepared broth and tomato sauce, then stir in spices.
- Bring the mixture to a boil again, then lower the heat to medium-low.
- Allow to cook for about 45 minutes, stirring occasionally.
- Stir in lime juice just before serving.
Serving
- Serve hot with your choice of toppings.
Notes
For extra depth, consider roasting your tomatoes before adding them to the soup. Allow the soup to cool completely before storing for meal prep. Feel free to adjust spices to your preference.