Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeño, seeded and minced (optional); 4 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper (optional); 2 cups cooked chicken, shredded; Salt and pepper to taste; Corn tortilla strips for garnish; Avocado slices for garnish; Lime wedges for garnish

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Oh, soup! Is there anything more comforting on a chilly evening? I’m here to tell you, my friends, that the perfect cozy meal is just a pot away – a pot of my incredible Chicken Tortilla Soup. Seriously, this recipe is a game-changer! It’s super easy to whip up, full of amazing flavors, and you can totally customize it to your heart’s content. I first tasted this amazing soup on a trip to Santa Fe. I was hooked after the first spoonful, and knew I had to recreate it back home!

**Why You’ll Love This Chicken Tortilla Soup Recipe**

Okay, so listen up, because you’re gonna want to make this ASAP! Here’s why you’ll become obsessed with my Chicken Tortilla Soup:

It’s ready in under an hour – perfect for those busy weeknights!
The flavor is out of this world! It’s savory, a little spicy, and bursting with freshness.
Healthy and wholesome – packed with yummy veggies and lean chicken.
Totally customizable! Add extra heat, more veggies… make it your own!
It’s a crowd-pleaser – everyone always asks for seconds (and sometimes thirds!).

Ingredients for the Best Chicken Tortilla Soup

Alright, let’s get down to business! You’ll need some yummy ingredients to start building your own amazing Chicken Tortilla Soup. Don’t worry, it’s nothing too crazy, I promise! Here’s the shopping list:

1 tablespoon olive oil (yes, real olive oil, the good stuff!)
1 onion, chopped (you know, the kind that makes you cry – worth it though!)
2 cloves garlic, minced (fresh is best, always!)
1 red bell pepper, chopped (adds a pop of color and sweetness!)
1 jalapeño, seeded and minced (optional, for a little kick – but be careful!)
4 cups chicken broth (I usually go for low sodium)
1 (14.5 ounce) can diced tomatoes, undrained (the juice is gold!)
1 teaspoon chili powder (not too much, not too little!)
1/2 teaspoon cumin (a must-have for that authentic flavor!)
1/4 teaspoon cayenne pepper (optional, for extra heat! Woohoo!)
2 cups cooked chicken, shredded (rotisserie chicken works great!)
Salt and pepper to taste (season, season, season!)
Corn tortilla strips for garnish (store-bought or homemade, your choice!)
Avocado slices for garnish (because, avocado!)
Lime wedges for garnish (squeezing fresh lime makes it pop!)

Equipment You’ll Need

Don’t worry, you won’t need a ton of fancy gadgets! For this amazing Chicken Tortilla Soup, you’ll just need a large pot or Dutch oven, a good knife, and a cutting board. Oh, and a spoon, obviously, for tasting!

**How to Make Chicken Tortilla Soup: Step-by-Step Instructions**

Alright, let’s get cooking! This Chicken Tortilla Soup is super easy, I promise. Just follow these steps, and you’ll have a bowl of deliciousness in no time. Don’t worry, I’ll walk you through it, every step of the way!

Preparing the Base

First up, heat that olive oil in your pot over medium heat. Now, toss in your chopped onion and let it cook for about 5 minutes, until it gets all soft and translucent. Then, add in the minced garlic, bell pepper, and the jalapeño, if you’re brave, and cook for another 3 minutes. Stir it around – you want everything to soften a bit and get those yummy flavors going! Yum!

Adding the Broth and Tomatoes

Next step, pour in your chicken broth and add in those diced tomatoes (juice and all!). Now, the fun part: sprinkle in your chili powder, cumin, and cayenne pepper (if you’re a heat-seeker, like me!). Give it a good stir, making sure everything’s all mixed up and happy. Oh, and if you *don’t* like a lot of spice, go easy on the cayenne!

Simmering and Adding the Chicken

Bring the whole delicious pot to a boil, then turn down the heat and let it simmer for about 15 minutes. This is where all those amazing flavors really start to get to know each other! After that, add in your shredded chicken. And don’t forget the most important part: taste, then season, with salt and pepper until it tastes absolutely perfect. You’re almost there! Oops, careful, it splatters!

Tips for Success with Your Chicken Tortilla Soup

Want to make your Chicken Tortilla Soup truly sing? Here are a few secrets I’ve learned over the years to take it from good to absolutely amazing!

Toast Those Tortilla Strips! Whether you buy them or make your own, a quick toast in the oven or a dry pan really brings out the flavor and makes them extra crispy.
Bloom Your Spices: Before you add the broth, let the chili powder and cumin cook in the hot oil for a minute or so. This "blooms" the spices and makes their flavors pop. Yum!
Don’t Be Shy with the Lime: A squeeze of fresh lime juice at the very end brightens up the whole soup! Definitely don’t skip it.
Salt to Taste! Taste the soup as you go and don’t be afraid to add more salt and pepper. Seasoning is key to the best flavor!

Ingredient Notes and Substitutions for Chicken Tortilla Soup

Okay, let’s talk ingredients! Sometimes you can’t find *exactly* what the recipe calls for, or maybe you just want to tweak things to your liking. That’s totally cool! Here are some thoughts on a few of the stars of this Chicken Tortilla Soup and some easy swaps.

First up, chicken broth. I usually use low-sodium, that way you can control the salt level. Any kind works – chicken, vegetable, even bone broth for extra depth and nutrients! Don’t let the lack of the exact broth stop you. Speaking of heat, if you’re not a fan of jalapeños, just skip it! Another chili pepper or a pinch of red pepper flakes will suffice. As for toppings, get creative – sour cream or Greek yogurt, a sprinkle of cilantro, or crumbled Cotija cheese all taste amazing!

Serving Suggestions for Chicken Tortilla Soup

Okay, so your Chicken Tortilla Soup is ready to go – yay! Now to really make it a feast! I love serving it with a big, crusty piece of toasted sourdough bread – perfect for dunking. A simple side salad with a light vinaigrette is also a great option. And if I am feeling extra hungry I may also serve some quesadillas!

Frequently Asked Questions About Chicken Tortilla Soup

I know, I know—once you taste this Chicken Tortilla Soup, you’ll be making it again and again! So, I figured I’d answer some of the questions I get asked all the time about it. Hopefully this helps, and, trust me, it’s all super easy!

**Can I make this Chicken Tortilla Soup ahead of time?**

Absolutely! This Chicken Tortilla Soup is actually even *better* the next day, once the flavors have had a chance to meld. Just make the soup, let it cool completely, and store it in an airtight container in the fridge. That’s it! Easy peasy!

**How do I store and reheat Chicken Tortilla Soup?**

To store, pop your cooled Chicken Tortilla Soup into an airtight container and stick it in the fridge. It’ll last for about 3-4 days. To reheat, you can use the stovetop (my favorite way!), or microwave it in a microwave-safe bowl. Just heat it until it’s nice and hot.

**Can I freeze Chicken Tortilla Soup?**

You bet! This Chicken Tortilla Soup is freezer-friendly! Let the soup cool completely, then transfer it to a freezer-safe container or bag. It’ll keep in the freezer for about 2-3 months. Just thaw it in the fridge overnight before reheating. Make sure to hold back on the toppings, though – best to add those fresh!

Nutritional Information for Chicken Tortilla Soup

Okay, one last thing before you slurp up that amazing Chicken Tortilla Soup! Heads up – the nutritional info below is just an estimate, as it really depends on the exact ingredients and brands you use. So, you know, adjust it based on your own secret recipe!