Description
This Homemade Chicken Tortilla Soup is a comforting and flavorful dish perfect for cozy nights. It features tender chicken breast simmered with sautéed vegetables, tomatoes, and spices, topped with crispy corn tortilla strips, fresh cilantro, and a squeeze of lime for brightness.
Ingredients
Scale
Soup Ingredients
- 1 pound Boneless, Skinless Chicken Breast (Tender and juicy chicken for the soup.)
- 1 medium Onion, diced (Adds sweetness and depth to the soup.)
- 4 cloves Garlic, minced (Brings robust flavor to the soup.)
- 1 each Red Bell Pepper, chopped (Contributes color and sweetness.)
- 1 each Green Bell Pepper, chopped (Adds crunch and flavor.)
- 1 each Jalapeño, minced (Provides a mild kick.)
- 1 medium Carrot, diced (Adds natural sweetness and color.)
- 1 can Diced Tomatoes (14.5 oz) (Enhances flavor with acidity and richness.)
- 4 cups Low-Sodium Chicken Broth (Provides the liquid base for the soup.)
- 1 teaspoon Ground Cumin (Introduces an earthy aroma.)
- 1 teaspoon Chili Powder (Boosts flavor with a hint of heat.)
- 2 tablespoons Olive Oil (Used for sautéing vegetables.)
Garnishes and Toppings
- ¼ cup Fresh Cilantro, chopped (For garnishing, adds freshness.)
- 1 each Lime, cut into wedges (For squeezing over the soup before serving.)
- 2 each Corn Tortillas, cut into strips (Fried or baked for topping.)
Instructions
- Heat and Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent, which will build the base flavor for the soup.
- Add Garlic and Jalapeño: Stir in minced garlic and jalapeño, cooking for an additional minute to release their flavors into the oil.
- Add Bell Peppers and Carrot: Add chopped red and green bell peppers along with diced carrot to the pot and cook for another 5 minutes until the vegetables soften, enhancing taste and texture.
- Toast Spices: Stir in ground cumin and chili powder, toasting them for about 30 seconds to awaken their aromas and deepen the soup’s flavor profile.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the chicken broth, stirring to combine all ingredients evenly.
- Simmer With Chicken: Bring the soup to a simmer. Add the chicken breast, cover the pot, and let it simmer gently for 20-25 minutes until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken breast from the pot, shred it using two forks, then return the shredded chicken to the soup. Taste and adjust seasoning if needed.
- Prepare Tortilla Strips: Cook tortilla strips by frying them in oil or baking in the oven until crispy, for a delicious crunchy topping.
- Serve and Garnish: Ladle the hot soup into bowls and top with crispy tortilla strips, chopped cilantro, and a wedge of lime to squeeze over just before eating, adding freshness and tang.
Notes
- Use low-sodium chicken broth to control salt content and make it healthier.
- Adjust jalapeño quantity based on your desired spice level.
- For a gluten-free version, ensure corn tortillas are 100% corn with no gluten-containing additives.
- To make tortilla strips, frying yields a crispier texture, while baking is a lighter alternative.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
