Chicken Tortilla Soup

Whenever I crave something warm and comforting, I turn to my beloved Chicken Tortilla Soup. This dish evokes memories of chilly evenings spent by the fire, wrapped in a cozy blanket, with the aroma of spices wafting through the house. I remember the first time I made it; it was a spontaneous decision to use up some leftover chicken from last night’s dinner. Little did I know, this comforting bowl of soup would become a staple in my kitchen. Each spoonful is like a hug from the inside out, combining the rich flavors of enchilada sauce, black beans, and corn with perfectly tender chicken. It’s perfect for sharing with family and friends, or simply enjoying on your own. I love serving it with crispy tortilla strips, fresh avocado, and a squeeze of lime to brighten it up. This dish really is the epitome of simple yet satisfying cooking.

Everything You Need for Chicken Tortilla Soup

The ingredients for Chicken Tortilla Soup are simple yet mighty. Each component plays a vital role in building layers of flavor that come together beautifully. The star ingredients include hearty canned beans, fresh vegetables, and a variety of spices that create a flavor explosion. When combined, they yield a comforting dish that’s both nourishing and delicious.

• 1 tablespoon olive oil: This is used to sauté the vegetables, adding richness and flavor.
• 3/4 cup diced yellow onion: A classic base for many soups, it provides sweetness and depth. You can skip this if you prefer.
• 1 tablespoon minced garlic: Adds aromatic depth. I often use jarred garlic for convenience.
• 1 (10-ounce) can red enchilada sauce: This is the secret ingredient that gives the soup its signature flavor.
• 1 (14.5-ounce) can fire-roasted diced tomatoes: Adds a smoky flavor and a touch of acidity.
• 1 (16-ounce) can chili beans in mild sauce: Provides protein and enhances the soup’s texture.
• 1 (15.25-ounce) can black beans: Adds fiber and heartiness; make sure to drain and rinse.
• 1-1/2 cups frozen corn: Sweet corn adds a nice crunch; I prefer fire-roasted for a smokier taste.
• 3-1/4 cups chicken stock: The base of the soup; homemade or store-bought works.
• 3/4 teaspoon paprika: Adds warmth and a hint of smokiness.
• 3/4 teaspoon ground cumin: A key spice that brings an earthy flavor.
• 1-1/2 teaspoons chili powder: Enhances the heat and flavor profile.
• Salt and pepper: Essential for seasoning to taste.
• 4 ounces cream cheese: This provides creaminess and richness, making the soup extra comforting.
• 1 (8-ounce) package sharp Cheddar cheese: Freshly shredded cheese melts beautifully and adds flavor.
• 2 cups shredded cooked chicken: I like using rotisserie chicken for convenience and flavor.
• Toppings as desired: Feel free to add your favorites like fresh cilantro, avocado, or tortilla strips.

Making This Chicken Tortilla Soup

Making Chicken Tortilla Soup is as easy as it is delicious. The steps are straightforward, allowing you to create a hearty meal that everyone will love. Let’s dive into the process!

1. In a large pot over medium-high heat, heat the olive oil. Allow it to warm up for a minute, then add in the diced onion. Sauté for about 3 to 5 minutes until the onion becomes translucent and fragrant.
2. Increase the heat to high and add the minced garlic. Stir for about 30 seconds, ensuring it doesn’t burn, as burnt garlic can become bitter.
3. Next, add the enchilada sauce, fire-roasted diced tomatoes with their juices, chili beans (undrained), black beans (drained and rinsed), frozen corn, and chicken stock. Stir everything together, ensuring all ingredients are combined.
4. As the soup comes to a boil, stir in the paprika, ground cumin, chili powder, and a teaspoon of salt along with a dash of pepper. Let it simmer for a few minutes, allowing the flavors to meld.
5. While the soup simmers, microwave the cream cheese until it’s very soft, about a minute. This will help it blend into the soup more easily.
6. Once the soup is boiling, reduce the heat slightly and whisk in the softened cream cheese until it becomes smooth and creamy. This will give your soup a delightful richness.
7. Remove the pot from the heat and switch to a wooden spoon. Gradually stir in the shredded Cheddar cheese, adding a handful at a time until it melts into the soup.
8. Lastly, fold in the shredded cooked chicken until it’s heated through. You’ll know it’s ready when the soup is steaming and the chicken is warm.
9. Ladle the soup into bowls and top with your choice of crunchy tortilla strips, a dollop of sour cream, slices of avocado, a squeeze of lime, and fresh cilantro if desired.
10. Enjoy every spoonful of your homemade Chicken Tortilla Soup!

Recipe Notes about Chicken Tortilla Soup

Here are some tips to make your Chicken Tortilla Soup even better! These insights can elevate the dish and make your cooking experience smoother.

• Use Quality Stock: Ensure that your chicken stock is flavorful. Homemade is best, but low-sodium store-bought works too.
• Prep Ahead: Chop your vegetables and measure out your ingredients ahead of time for a quicker cooking process.
• Garnishes Matter: Don’t skip the toppings! They add texture and freshness that enhance your soup.
• Cooking in a Slow Cooker: You can adapt this recipe for a slow cooker. Just combine all the ingredients and cook on low for 6 to 8 hours.
• Make it a Meal: Pair the soup with a fresh salad or cornbread for a complete meal.
• Use Leftovers: This soup is great for using up leftover chicken or even vegetables.

Accompaniments for Chicken Tortilla Soup

• Serve with Tortilla Chips: Crispy tortilla chips are a classic side that enhances the crunch factor.
• Pair with a Fresh Salad: A simple green salad with a vinaigrette can complement the richness of the soup.
• Ideal for Gatherings: This soup is perfect for casual gatherings or game nights with friends.
• Perfect for Lunch: Leftover soup makes for a quick and satisfying lunch option.
• Winter Comfort: It’s a fantastic dish to prepare during colder months, warming you up from the inside.
• Seasonal Variations: In summer, serve it chilled with fresh toppings for a refreshing twist.

FAQ

Conclusion

This Chicken Tortilla Soup is not just a meal; it’s a heartwarming experience that brings comfort and joy. The delightful combination of flavors will surely make it a favorite in your household. I encourage you to try this recipe soon—it’s perfect for sharing with family and friends, or enjoying on a cozy night in. You won’t regret it!

Chicken Tortilla Soup

Craving something warm and comforting? Try this Chicken Tortilla Soup, packed with flavor, creaminess, and the perfect blend of spices. Easy to prepare, it’s perfect for any occasion, ensuring everyone leaves the table satisfied. Make it tonight!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 3/4 cup diced yellow onion optional
• 1 tablespoon minced garlic jarred
• 1 10-ounce can red enchilada sauce I use mild Old El Paso
• 1 14.5-ounce can fire-roasted diced tomatoes with green chiles added, undrained
• 1 16-ounce can chili beans in mild sauce
• 1 15.25-ounce can black beans drained and rinsed
• 1-1/2 cups frozen corn I like fire-roasted
• 3-1/4 cups chicken stock or broth
• 3/4 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1-1/2 teaspoons chili powder
• Salt to taste
• Pepper to taste
• 4 ounces cream cheese full-fat, softened
• 1 8-ounce package sharp Cheddar cheese freshly shredded, see note 2
• 2 cups shredded cooked chicken like rotisserie, see note 3
• Toppings as desired see note 4

Equipment

• Large Pot
• Whisk

Method

 

1. In a large pot over medium-high heat, heat olive oil. Sauté diced onion for 3–5 minutes.
2. Increase heat to high. Add minced garlic, enchilada sauce, undrained fire-roasted diced tomatoes, chili beans, drained & rinsed black beans, corn, and chicken stock. As the soup comes to a boil, stir in paprika, ground cumin, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
3. Microwave cream cheese until very soft, about 1 minute. When the soup boils, briskly whisk in the cream cheese until smooth.
4. Remove from heat and switch to a wooden spoon. Stir in sharp Cheddar cheese, a handful at a time, until melted. Add the shredded cooked chicken and stir until heated through.
5. Ladle into bowls and top with tortilla strips, sour cream, avocado, lime, or fresh cilantro.

Notes

• Use pre-diced onion: Save time by using frozen onion or jarred garlic.
• Shred cheese from a block: For optimal melting, use freshly shredded cheese.
• Rotisserie chicken: It’s a quick option for this recipe.
• Add toppings: Customize your soup with extra Cheddar, tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro.
• Storage: Store in the fridge for up to 5 days and freeze for up to 3 months.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.