Oh my goodness, let me tell you about my absolute favorite comfort food: Mexican chicken tortilla soup! It’s like a warm hug in a bowl, packed with vibrant flavors and textures that just dance on your taste buds. This soup is a delightful mix of tender shredded chicken, hearty black beans, and sweet corn, all swimming in a savory broth that’s spiced to perfection. The best part? You can whip it up in about 45 minutes, making it a perfect weeknight dinner or a cozy meal for when friends drop by.

Now, I’ve got to share a little story with you. I first stumbled upon this recipe during a chilly winter in college. I was craving something hearty but didn’t want to spend hours in the kitchen. A friend whipped this up for a study session, and I was instantly hooked! The combination of toppings—crispy tortilla chips, creamy avocado, a squeeze of fresh lime, and a sprinkle of cilantro—just elevates it to a whole new level. Trust me, once you try it, you’ll be making it on repeat!

Ingredients List

• 2 cups cooked chicken, shredded (I love using rotisserie chicken for an even quicker prep!)
• 1 can (15 oz) black beans, drained and rinsed (These add a nice creaminess to the soup!)
• 1 can (15 oz) corn, drained (Sweet corn brings a lovely pop of flavor!)
• 1 can (14.5 oz) diced tomatoes (I usually go for fire-roasted for that smoky taste!)
• 4 cups chicken broth (Homemade is fantastic, but store-bought works in a pinch!)
• 1 onion, chopped (A sweet yellow onion is my go-to for its mild flavor!)
• 2 cloves garlic, minced (Garlic makes everything better, don’t you think?)
• 1 teaspoon cumin (This adds a warm, earthy note to the soup.)
• 1 teaspoon chili powder (Adjust for your heat tolerance—go bold if you like it spicy!)
• Salt and pepper to taste (Always taste as you go for the best results!)
• 1 cup tortilla chips (Crunchy and delicious—perfect for topping!)
• 1 avocado, diced (Creamy avocado balances the flavors beautifully!)
• 1 lime, juiced (Fresh lime juice brightens everything up!)
• Fresh cilantro for garnish (This adds a fresh, vibrant finish to the soup!)

How to Prepare Mexican Chicken Tortilla Soup

Step 1: Sauté the Aromatics

First things first, let’s get those flavors started! In a large pot, heat a drizzle of olive oil over medium heat. Toss in the chopped onion and minced garlic, and sauté them for about 5-7 minutes, or until the onions become soft and translucent. Trust me, the aroma will be irresistible! Just keep an eye on it so the garlic doesn’t burn—if it starts to brown too quickly, lower the heat a bit. Burnt garlic can ruin the whole dish, and we don’t want that!

Step 2: Combine Main Ingredients

Now, it’s time to build that hearty soup! Add in the shredded chicken, drained black beans, sweet corn, and diced tomatoes to the pot. Pour in the chicken broth next—this is where all the magic happens! I usually add it last to ensure all those tasty bits from the bottom come up and mix in. Give everything a good stir to combine all those beautiful ingredients.

Step 3: Season the Soup

Here’s where you can really make this soup your own! Sprinkle in the cumin, chili powder, salt, and pepper. I like to start with a little less salt and pepper and adjust as it cooks. Remember, you can always add more, but it’s hard to take it out once it’s in! So, give it a taste and see if it needs a little extra kick or a pinch more salt.

Step 4: Simmer to Perfection

Bring your pot to a gentle boil—this shouldn’t take more than a few minutes. Once it’s bubbling, reduce the heat to low and let it simmer for about 20 minutes. This is the time for the flavors to meld together beautifully! Stir occasionally and check on it; if you see any foam, skim it off with a spoon. After 20 minutes, the soup should be nicely thickened, and the chicken should be tender and flavorful.

Step 5: Serve and Garnish

Alright, it’s time to dig in! Ladle the hot soup into bowls and top each serving with a handful of crunchy tortilla chips, some creamy diced avocado, a squeeze of fresh lime juice, and a sprinkle of cilantro for that burst of freshness. Presentation is key, so don’t be shy with those toppings—make it look as delicious as it tastes! Serve it up hot and enjoy every spoonful of this comforting bowl of goodness!

Nutritional Information

Now, let’s talk about what you’re getting in each delicious bowl of this Mexican chicken tortilla soup! These nutritional values are estimates, but they’ll give you a good idea of what you’re diving into:

• Serving Size: 1 cup
• Calories: 350
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 800mg
• Carbohydrates: 40g
• Fiber: 10g
• Sugar: 3g
• Protein: 25g

This hearty soup is not only packed with flavor, but it’s also a great source of protein and fiber, making it a satisfying meal option. Enjoy the goodness while knowing you’re nourishing your body!

Why You’ll Love This Recipe

• Quick Preparation: You can whip up this delightful soup in just 45 minutes—perfect for busy weeknights!
• Hearty Flavor: The combination of savory chicken, robust spices, and fresh toppings creates a comforting meal that warms your soul.
• Gluten-Free: Made with wholesome ingredients, this soup is a great option for those following a gluten-free diet.
• Customizable: Add your favorite toppings or adjust the spice levels to suit your taste—it’s all about making it your own!
• Meal Prep Friendly: This soup holds up beautifully in the fridge, making it ideal for meal prepping or leftovers.
• Crowd-Pleaser: Whether it’s a family dinner or a gathering with friends, everyone will be reaching for seconds!

Tips for Success

Alright, let’s make sure your Mexican chicken tortilla soup turns out absolutely perfect! Here are some of my favorite pro tips to elevate your cooking game:

• Adjusting Spice Levels: If you’re sensitive to heat, start with a little less chili powder and taste as you go. You can always add more, but it’s tough to dial it back once it’s in there. If you love a kick, consider tossing in some diced jalapeños or a splash of hot sauce for that extra zing!
• Make Ahead: This soup is a fantastic make-ahead option! You can prepare it a day in advance and let those flavors develop overnight in the fridge. Just reheat it on the stove when you’re ready to serve, and maybe add a splash of broth if it thickens too much.
• Freezing for Later: If you want to stock up for future meals, freeze the soup in individual portions. Just let it cool completely before transferring to airtight containers. It’ll keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stovetop!
• Fresh Toppings: Don’t skimp on the toppings! They really make the dish shine. Besides the classic tortilla chips, avocado, lime, and cilantro, consider adding some crumbled queso fresco or a dollop of sour cream for extra creaminess!
• Texture Variations: If you like a bit of crunch, try adding some diced radishes or sliced green onions right before serving. They add a fresh, crisp element that contrasts beautifully with the warm soup.

With these tips, you’ll be well on your way to making the best Mexican chicken tortilla soup ever! Enjoy every flavorful bite!

Variations

One of the best things about this Mexican chicken tortilla soup is how easy it is to customize! Here are some fun variations to keep things exciting and cater to your taste buds:

• Spicy Kick: If you’re a heat lover, why not toss in some diced jalapeños or a few dashes of your favorite hot sauce? It’ll add a delicious fiery element to the soup!
• Bean Swap: Feel free to mix it up with different beans! Black beans are awesome, but you could also use pinto beans or even chickpeas for a fun twist.
• Vegetarian Delight: For a hearty vegetarian version, simply skip the chicken and load up on extra veggies like bell peppers, zucchini, or even sweet potatoes. Just sauté them along with the onions and garlic!
• Cheesy Goodness: If you’re a cheese fan, stir in some shredded cheese like cheddar or Monterey Jack right before serving. It melts beautifully and adds a creamy texture that’s just divine!
• Herb Infusion: Experiment with different herbs! Fresh oregano or thyme can add a new layer of flavor. Just toss them in during the simmering stage for a fragrant twist.
• Southwest Style: Add some corn tortillas cut into strips for a heartier texture, or even blend in some enchilada sauce for an extra depth of flavor!

With these variations, you can keep coming back to this soup and make it feel brand new every time. Have fun experimenting and enjoy crafting your perfect bowl of goodness!

Storage & Reheating Instructions

So, you’ve made a delicious pot of Mexican chicken tortilla soup, and now you want to save some for later. Great choice! This soup keeps well, and I’ll tell you how to store it properly for the best taste.

To store leftovers, let the soup cool down to room temperature first. Then, transfer it into airtight containers—this helps keep it fresh and prevents any funky fridge odors from seeping in. You can store it in the fridge for up to 3-4 days. Just make sure to label the containers with the date so you know when you made it!

If you want to keep it longer, you can freeze the soup! Pour it into freezer-safe containers or freezer bags (just leave a little room at the top for expansion). It can be frozen for about 2-3 months. When you’re ready for a comforting bowl, simply thaw it in the fridge overnight. Easy peasy!

Now, for reheating, you can use either a stovetop or microwave method. If you’re going stovetop, pour the soup into a pot and heat it over medium heat, stirring occasionally until it’s warmed through. This usually takes about 5-10 minutes. If you notice it’s thickened up a bit, feel free to add a splash of chicken broth or water to loosen it up.

If you’re in a hurry, the microwave works perfectly too! Just transfer your desired portion to a microwave-safe bowl, cover it (to avoid splatters!), and heat it for about 2-3 minutes, stirring halfway through. Make sure it’s hot all the way through before digging in!

And there you have it! With these simple storage and reheating tips, you can enjoy your Mexican chicken tortilla soup whenever the craving strikes. Happy cooking!

Mexican chicken tortilla soup: 5 Steps to Pure Comfort

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A hearty and flavorful Mexican chicken tortilla soup.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 can black beans, drained
• 1 can corn, drained
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup tortilla chips
• 1 avocado, diced
• 1 lime, juiced
• Fresh cilantro for garnish

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Instructions

1. In a large pot, sauté onions and garlic until soft.
2. Add shredded chicken, black beans, corn, diced tomatoes, and chicken broth.
3. Stir in cumin, chili powder, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Serve hot, topped with tortilla chips, avocado, lime juice, and cilantro.

Notes

• Adjust spices to your taste.
• For a spicier version, add jalapeños.
• Can be made ahead and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 25g
• Cholesterol: 70mg

Keywords: mexican chicken tortilla soup