I still remember the first chilly evening I made this Chicken Tortilla Soup Delight after juggling a hectic day. It was a cozy, flavorful meal that felt like a warm hug, ready in under an hour and bursting with comforting restaurant-quality taste. This recipe quickly became my go-to when I craved something satisfying yet simple, perfect for busy nights.
Table of Contents
Why You’ll Love This Chicken Tortilla Soup Delight
- Simple techniques unlock deep, rich layers of flavor without complicated steps.
- The delightful toppings bar lets you customize every bowl, making it both fun and special.
- Impress guests with a restaurant-worthy soup that’s genuinely weeknight-friendly.
- Uses accessible pantry staples and quick prep to save time without sacrificing taste.
3 Secrets to a Deeply Flavorful Broth
- Blooming Spices: Toasting the dry spices in oil first releases their essential oils and aromas, making every spoonful fragrant and vibrant. This step is key to unlocking the chili powder and cumin’s true potential.
- Smoky Depth: Adding a dash of chipotle in adobo adds a subtle, smoky richness that transforms the broth from ordinary to unforgettable.
- Chicken Choice: While the recipe uses chicken breasts, swapping in thighs creates a richer, more tender shredded chicken that melds beautifully with the soup’s flavors.
Ingredients You’ll Need
- 2 Tbsp light olive oil
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 1-2 jalapeno peppers (seeded and diced)
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts (2 medium), or leftover rotisserie chicken*
- 15 oz can corn (drained and rinsed)
- 15 oz can black beans (drained and rinsed)
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt (or to taste)
- 1/3 cup cilantro (chopped, plus more to garnish)
- 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas)
- 1 large avocado (diced)
- 1 lime (cut into wedges, to serve)
The crushed tomatoes create a perfectly balanced broth base, rich and tangy. If you want to add an extra layer of smoky flavor, chipotle in adobo is your secret weapon here.
How to Make Chicken Tortilla Soup Delight
- Fry the tortilla strips: Preheat a pan with 1/4 cup olive oil over medium-high heat. Cut tortillas into thin strips. Fry them in batches until crisp, then drain on paper towels. Add more oil as needed. Set aside.
- Sauté veggies: Heat 2 Tbsp light olive oil in a pot over medium-high heat. Add chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables soften and the onions turn translucent, about 5-7 minutes.
- Simmer the soup: Stir in chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through and easy to shred.
- Shred the chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and simmer for an additional 5 minutes.
- Finish with fresh flavors: Remove from heat and stir in chopped cilantro and lime juice. Serve garnished with tortilla strips, diced avocado, fresh cilantro, and lime wedges.
How to Make the Crispiest Tortilla Strips (3 Ways!)
- Pan-Frying: As described, fry thinly sliced corn tortillas in hot oil until crisp and golden. This method delivers rich flavor and perfect crunch.
- Baked Tortilla Strips: Toss the tortilla strips with a bit of olive oil, spread them on a baking sheet, and bake at 375°F (190°C) for about 10-12 minutes, flipping halfway until crispy.
- Air Fryer Method: Lightly brush or spray the strips with oil, then air fry at 375°F (190°C) for about 6-8 minutes, shaking the basket halfway to ensure even crisping. This saves oil while maintaining great texture.
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Aisha’s Expert Tips for a Perfect Soup Every Time
- Rotisserie Chicken Shortcut: Use shredded rotisserie chicken to skip the simmering step and get dinner on the table faster.
- How to Shred Chicken Easily: Use two forks to pull apart warm chicken, or use a stand mixer with a paddle attachment on low speed for quick shredding.
- Spice Scale Guide: For milder soup, reduce jalapeños to one or remove seeds. For more heat, leave seeds in or add an extra jalapeño.
The ‘Delight’ Toppings Bar: Beyond the Basics
Set up a toppings bar to let everyone customize their bowls. Beyond diced avocado and fresh cilantro, try:
- Chipotle Crema: A smoky, creamy sauce to cool or spice up each bite.
- Quick Pickled Red Onions: Brightens the soup with tang and crunch.
- Crumbled Cotija Cheese: Adds salty, creamy texture.
- Roasted Corn Salsa: Sweet pops of corn for added sweetness.
- Crispy Fried Shallots: Delivers unexpected crunch and flavor.
Recipe Variations (Slow Cooker & Instant Pot)
| Method | Ingredient Adjustments | Cooking Time |
|---|---|---|
| Slow Cooker | Use same ingredients, reduce broth to 28 oz | Cook on low 6-7 hours or high 3-4 hours |
| Instant Pot | Same ingredients, keep broth at 32 oz | Pressure cook 12 minutes, natural release 10 minutes |
Storing, Freezing, and Reheating Guide
Store leftover soup in an airtight container in the fridge for 3-4 days or freeze up to 3 months. Always keep toppings like avocado and tortilla strips separate to avoid sogginess. When reheating, warm the soup gently on the stove or microwave, then add fresh toppings before serving.
Frequently Asked Questions
How do I fix a bland soup?
Add more salt, a big squeeze of fresh lime juice, or a little extra cumin and chili powder to boost flavor.
My soup is too spicy! How can I fix it?
Stir in a dollop of sour cream, crema, or a splash of heavy cream in each bowl to mellow the heat.
What if my soup is too watery?
Simmer it uncovered for longer to reduce liquid, or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken.
Can I use flour tortillas instead of corn?
Corn tortillas crisp up better and hold their texture longer, but flour tortillas can be used in a pinch they just may get soft faster.
Conclusion
This Chicken Tortilla Soup Delight is a must-try for busy cooks craving comfort and flavor in one bowl. Its simple steps, vibrant toppings bar, and rich broth make it a winner every time. We think the chipotle crema and pickled onions make this soup a true delight! What’s your secret topping that takes it to the next level? Share in the comments below!
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Chicken Tortilla Soup Delight
Ingredients
Equipment
Method
- Heat 1/4 cup oil in a pan over medium-high heat. Cut tortillas into thin strips and fry in batches until crisp. Drain on paper towels.
- In a pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion, garlic, and jalapeño until softened.
- Add chicken broth, tomatoes, chicken, corn, beans, chili powder, cumin, and salt. Bring to a boil and simmer for 20 minutes until chicken is cooked.
- Remove chicken, shred with forks, and return to the pot. Simmer for 5 more minutes, then stir in cilantro and lime juice.
- Garnish soup with tortilla strips, avocado, cilantro, and lime wedges before serving.
