Shredded Chicken Tortilla Soup
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I love making Shredded Chicken Tortilla Soup whenever I crave a hearty and flavorful meal. The combination of shredded chicken, spicy broth, and fresh toppings creates a delightful experience that warms my soul. I also appreciate how adaptable this dish is; you can easily customize the flavors with different spices or add your favorite toppings. It’s perfect for busy weeknights or when I have friends over. Trust me, once you try it, you'll want to make it again and again.
When I first made Shredded Chicken Tortilla Soup, I wasn't sure how it would turn out. I combined tender shredded chicken with a rich tomato-base that infused the broth with warmth and depth. The secret was in the spices! A touch of cumin and chili powder transformed this dish from ordinary to extraordinary.
What I found truly rewarding was the presentation. The vibrant colors of fresh cilantro, bright avocado, and crispy tortilla strips added a feast for the eyes. It’s these little details that make serving this soup a pleasure, as it looks as good as it tastes!
Why You'll Love This Recipe
- Hearty and comforting with every spoonful
- Customizable toppings add a personal touch
- Quick and easy to whip up for any occasion
Understanding the Ingredients
The foundation of Shredded Chicken Tortilla Soup lies in its vibrant ingredients. The shredded chicken offers a satisfying protein boost, and using pre-cooked chicken not only saves time but also makes the soup lighter in texture. You can also use rotisserie chicken for added flavor. When selecting your diced tomatoes, consider fire-roasted varieties for a smoky depth that complements the spices beautifully.
Black beans add a creamy texture and earthy flavor, providing both fiber and nutrients. If you'd prefer a different legume or want to make it vegetarian, chickpeas work well as a substitute. Corn introduces a sweet element that balances the spice, so don't skip it. Fresh toppings, like cilantro and avocado, brighten the dish and add that essential fresh bite.
Technique Insights
Sautéing the onion and garlic at the beginning is crucial for developing the soup's aromatic base. Cook the onions until they are soft and translucent to ensure they release their sweetness. If they start to brown too quickly, reduce the heat slightly to avoid a bitter flavor. Impatience here can lead to uneven flavor development, making the soup taste flat.
When combining the ingredients, make sure to stir thoroughly, bringing the spices into contact with the liquid to infuse their flavors. As the soup simmers, occasionally check and stir to prevent sticking, particularly if using canned corn, which can clump together. If the soup becomes too thick for your liking, feel free to add more broth or water gradually until the desired consistency is reached.
Ingredients
Gather all the ingredients below to make your delicious soup:
Ingredients for Shredded Chicken Tortilla Soup
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
- Crispy tortilla strips, for topping
Now that you have everything ready, let's move on to cooking!
Instructions
Follow these easy steps to make your soup:
Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Combine the Ingredients
Next, add the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
Simmer the Soup
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Serve and Enjoy
Ladle the soup into bowls and top with fresh cilantro, avocado slices, and crispy tortilla strips right before serving.
Enjoy your homemade Shredded Chicken Tortilla Soup!
Pro Tips
- For an extra kick, add sliced jalapeños or a dash of hot sauce to the broth. You can also use rotisserie chicken to save some prep time if you're in a hurry.
Make-Ahead and Storage Tips
Shredded Chicken Tortilla Soup is a fantastic make-ahead meal. You can prepare it a day in advance; let it cool completely before refrigerating. It will keep well for up to three days in an airtight container in the fridge. If you're considering freezing, portion the soup into freezer-safe containers for up to three months. Remember that the tortillas may lose their crispness upon freezing, so you might want to add them fresh during serving.
When reheating, do so gently on the stove over medium heat, stirring frequently to ensure even warming. Avoid boiling, as it could toughen the chicken. If you find the soup too thick after refrigerating or freezing, adding a splash of stock or water when reheating can restore the desired consistency.
Variations and Dietary Swaps
The beauty of this soup lies in its adaptability. For those watching their carb intake, consider swapping out the black beans for diced zucchini or bell peppers. If you prefer a spicier kick, incorporating diced jalapeños when sautéing the onions can elevate the heat level. Additionally, if you're looking for a vegetarian option, you can replace the chicken with sautéed mushrooms and vegetable broth for a hearty alternative.
For a creamier texture, whisk in a bit of cream or a dollop of sour cream right before serving. This can soften the spices and create a luxurious mouthfeel. Don't hesitate to mix different spices according to your taste; adding paprika or smoked paprika could also add unique layers of flavor to your soup.
Questions About Recipes
→ Can I make this soup in advance?
Yes, you can make it a day ahead and store it in the refrigerator. Reheat it on the stove before serving.
→ Can I freeze the soup?
Absolutely! Freeze the soup in airtight containers for up to 3 months. Thaw and reheat when ready to eat.
→ What can I use instead of chicken?
You can substitute shredded turkey or even make it vegetarian by using tofu or additional beans and vegetables.
→ How can I make it spicy?
Add more chili powder or fresh jalapeños to tune the heat level to your preference!
Shredded Chicken Tortilla Soup
I love making Shredded Chicken Tortilla Soup whenever I crave a hearty and flavorful meal. The combination of shredded chicken, spicy broth, and fresh toppings creates a delightful experience that warms my soul. I also appreciate how adaptable this dish is; you can easily customize the flavors with different spices or add your favorite toppings. It’s perfect for busy weeknights or when I have friends over. Trust me, once you try it, you'll want to make it again and again.
What You'll Need
Ingredients for Shredded Chicken Tortilla Soup
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
- Crispy tortilla strips, for topping
How-To Steps
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Next, add the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Ladle the soup into bowls and top with fresh cilantro, avocado slices, and crispy tortilla strips right before serving.
Extra Tips
- For an extra kick, add sliced jalapeños or a dash of hot sauce to the broth. You can also use rotisserie chicken to save some prep time if you're in a hurry.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 880mg
- Total Carbohydrates: 34g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 26g