Description
Mexican cuisine has blessed us with countless treasures, but few dishes capture the essence of comfort food quite like chicken tortilla soup. Born from the rich culinary traditions of Mexico, this beloved soup represents the perfect marriage of indigenous ingredients and Spanish influences that define authentic Mexican cooking.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
For the Hearty Foundation:
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 large bell pepper, diced (red or yellow preferred)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
For Garnish and Serving:
- Corn tortilla chips, slightly crushed
- 1 cup shredded Mexican cheese blend
- 1 ripe avocado, diced
- ¼ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Sour cream (optional)
Substitution Ideas: For a lighter version, use chicken thighs instead of breasts for more flavor with less risk of drying out. Vegetarians can substitute the chicken with extra beans and vegetable broth. For gluten-free needs, ensure your broth is certified gluten-free. Those avoiding dairy can skip the cheese and sour cream—the soup is delicious without them.
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes translucent and fragrant. The onion should sizzle gently—if it’s browning too quickly, reduce the heat slightly.
Add the minced garlic and diced jalapeño, stirring constantly for about 30 seconds until the garlic becomes fragrant. This brief cooking time prevents the garlic from burning while releasing its essential oils.
Add cumin, chili powder, paprika, and cayenne (if using) to the pot. Stir continuously for 30-45 seconds until the spices become fragrant and slightly darker. This toasting step is crucial—it awakens the spices and prevents them from tasting raw in the finished soup.
Pour in the chicken broth, diced tomatoes with their juice, and green chiles. Bring the mixture to a boil over medium-high heat. The tomatoes will break down slightly during cooking, adding body and richness to the broth.
Add the whole chicken breasts to the pot. The liquid should cover the chicken completely. If needed, add a bit more broth or water. Reduce heat to medium-low and simmer for 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork.
Remove the chicken from the pot and let it cool for a few minutes on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken cools, add the diced bell pepper and corn to the pot. These vegetables need only a few minutes to cook through while maintaining some texture.
Return the shredded chicken to the pot along with the black beans. Season with salt and pepper, tasting as you go. Simmer for an additional 5-10 minutes to allow all flavors to meld together.
Taste and adjust seasonings—you might want more salt, pepper, or even a pinch of cumin. The soup should be well-balanced with a pleasant warmth from the spices without being overwhelming.
Nutrition
- Calories: 320-350 per bowl
- Fiber: 8-10 grams
- Protein: 28-32 grams