Unbelievably Simple Chicken Tortilla Soup Recipe

Okay, so you *need* this **Chicken Tortilla Soup** in your life. Seriously! It’s one of those feel-good meals that just hits the spot, especially when the Seattle weather is being, well, Seattle. I’ve been tweaking this recipe for years, adding a little of this, a little of that, until it became *perfect.* I’m Lisa Raymond, by the way, and trust me, this soup delivers serious comfort. What I love *most*? How simple it is to toss together, even on a busy weeknight. The toppings? Forget about it! Let everyone customize their own bowls… it’s a total win!

Why You’ll Love This Chicken Tortilla Soup Recipe

Okay, so why should *you* make this **Chicken Tortilla Soup**? Let me tell you:

• It’s seriously **easy**! Minimal chopping, mostly just opening cans.
• Talk about flavor! That chili powder-cumin combo? *Chef’s kiss.*
• **Healthy-ish**, right? Packed with beans, corn, and lean chicken, so you can feel good about it.
• And the best part? Toppings galore! Customize your bowl to your heart’s content.

Ingredients for the Best Chicken Tortilla Soup

Alright, let’s gather everything to make some magic! This **Chicken Tortilla Soup** is all about simple ingredients that pack a punch. Nothing fancy, promise!

• 1 tbsp olive oil – for sautéing those veggies.
• 1 large onion, chopped – yellow or white, whatever you have!
• 2 cloves garlic, minced – because garlic makes everything better, right?
• 1 (14.5 oz) can diced tomatoes, *undrained* – don’t dump that juice!
• 1 (10 oz) can Rotel diced tomatoes with green chilies, *undrained* – adds a kick!
• 1 (15 oz) can black beans, rinsed and drained – gotta have those beans.
• 1 (15 oz) can corn, drained – sweet corn is my fave.
• 4 cups chicken broth – low sodium if you’re watching the salt!
• 1 tsp chili powder – adjust to your liking.
• 1/2 tsp cumin – such a warm, earthy flavor.
• 1/4 tsp cayenne pepper (optional) – for extra heat, if you’re brave!
• 2 cups cooked shredded chicken – leftover rotisserie chicken is perfect.
• Salt and black pepper to taste – don’t forget to season!
• Lime wedges, for serving – a MUST!
• Optional Toppings: Tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro – go wild!

That’s it! See? Easy peasy. Now, let’s get cooking!

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

Okay, ready to get this **Chicken Tortilla Soup** going? It’s super simple, I promise! Just follow these easy steps, and you’ll have a pot of deliciousness in no time.

1. First things first, heat up 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. You’ll want the oil nice and shimmering – careful not to let it smoke!
2. Add your chopped onion and cook until it’s softened, usually around 5 minutes. You’re looking for it to be translucent and maybe just starting to turn golden brown.
3. Next, toss in the minced garlic and cook for just another minute, until it smells amazing. Seriously, that garlic aroma is the best part! Don’t let it burn, though! Burnt garlic is no bueno.
4. Now, pour in the diced tomatoes (with their juice!), Rotel tomatoes (again, juice and all!), black beans, corn, chicken broth, chili powder, cumin, and cayenne pepper (if you’re using it). Give everything a good stir to combine.
5. Bring the mixture to a simmer – that’s when you see little bubbles gently rising to the surface. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This lets all those wonderful flavors meld together.
6. Stir in the cooked shredded chicken and heat it through for about 5 minutes. Make sure the chicken is heated all the way – nobody wants cold chicken!
7. Season with salt and black pepper to taste. Don’t be shy – give it a good pinch!
8. Ladle the soup into bowls. Now, this is the fun part! Serve hot with lime wedges and all your favorite toppings. I like to have a little topping bar set up so everyone can customize their own bowl!

And there you have it! Delicious, homemade **Chicken Tortilla Soup** ready to enjoy. Told ya it was easy!

Tips for the Most Flavorful Chicken Tortilla Soup

Okay, wanna take your **Chicken Tortilla Soup** to the *next level*? Trust me, these little tips make a HUGE difference!

• Spice it up (or down!): That cayenne pepper? Totally optional! If you like it mild, skip it. If you want some *serious* heat, add a pinch of chili flakes too!
• Don’t skimp on the lime! A squeeze of fresh lime juice brightens up all the flavors and makes everything POP.
• For extra tender chicken, poach it in the broth *before* shredding. Just make sure it’s cooked through!

My favorite part is adding a dollop of sour cream…mmm! So creamy and delicious!

Variations for Your Chicken Tortilla Soup

Alright, so you’ve made the basic **Chicken Tortilla Soup**. Now, let’s get a little wild, shall we? Here are some fun ways to mix things up and make it your own!

• Creamy dreamy: Stir in a dollop of cream cheese or sour cream at the end for a richer, creamier soup.
• Slow Cooker magic: Toss everything (except the toppings, duh!) into your slow cooker and let it simmer on low for 6-8 hours. Dinner will be waiting when you get home!
• Spice it *waaaay* up: Add a chopped jalapeño or serrano pepper for some serious heat. Careful, they’re potent!
• Bean bonanza: Try using different beans like pinto or kidney beans instead of (or in addition to!) black beans.

You know, if you’re feeling REALLY adventurous, you could even try something totally different, like this White Chicken Chili recipe! Who knows, you might discover a new favorite!

Serving Suggestions for Chicken Tortilla Soup

Okay, so you’ve got a big, beautiful bowl of **Chicken Tortilla Soup**… now what? Well, let me tell you, the possibilities are endless! Here are a few of my favorite ways to complete the meal:

• A simple side salad: A little leafy greens with a vinaigrette keeps things light and fresh.
• Quesadillas: Cheesy, melty goodness, perfect for dipping!
• Cornbread: Sweet and crumbly, totally comforting.

Oh! And don’t forget a yummy drink, like a sparkling limeade! So refreshing!

Storing and Reheating Your Chicken Tortilla Soup

Got leftovers? Lucky you! This **Chicken Tortilla Soup** is even better the next day (trust me!). Just let it cool down completely, then pop it in an airtight container in the fridge. It’ll keep for about 3-4 days. Wanna freeze it? Go for it! Just be sure to use a freezer-safe container, and it’ll be good for about 2-3 months. When you’re ready to reheat, you can microwave it (stirring occasionally!) or heat it up on the stovetop over medium heat (again, stirring!). Easy peasy!

Frequently Asked Questions About Chicken Tortilla Soup

Got questions about **Chicken Tortilla Soup**? Don’t worry, I’ve got answers! Here are some of the most common things people ask me:

Is this Chicken Tortilla Soup recipe easy to customize?

Totally! That’s one of the best things about it! You can swap out the beans, add different veggies, or change up the spices to your liking. Get creative!

Can I make this Chicken Tortilla Soup in an Instant Pot?

You bet! Just sauté the veggies first, then add everything else and cook on high pressure for about 8 minutes. Quick release the pressure and you’re good to go!

How can I make this Chicken Tortilla Soup healthier?

Easy! Use low-sodium broth, add extra veggies, and go easy on the cheese and sour cream. It’s already packed with protein and fiber, so it’s a pretty guilt-free meal!

What’s the best way to shred chicken quickly?

Two forks are your best friend! Or, if you’re feeling fancy, use a stand mixer with the paddle attachment. Just be careful not to over-shred it!

Nutritional Information for Chicken Tortilla Soup

Okay, so here’s the deal: the nutritional information below is just an estimate. It really depends on the exact brands and ingredients you use. So, take it with a grain of salt (pun intended!). You know? But, generally, a bowl of this **Chicken Tortilla Soup** is pretty darn good for you.

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