A Pot Full of Memories
This soup always reminds me of my grandson, Leo. He called it “crunchy chicken soup” when he was little. I still laugh at that. He loved the crispy tortilla strips on top. He would ask for extra every single time.
Food is more than just eating. It is about the people you share it with. That is why this matters. A simple pot of soup can hold so many happy memories. Do you have a food that reminds you of someone special? I would love to hear about it.
Why We Start with a Sear
First, we brown the chicken in the pot. Do not skip this. It is not just for color. That golden sear locks in the juices. It makes the chicken taste so much better later.
You also get little tasty bits stuck to the pot. Do not wash them away. We cook the onions and peppers right in there next. They soak up all that good flavor. Doesn’t that smell amazing already? This step matters because it builds flavor from the very bottom up.
The Magic of Toasted Spices
Next, we add the spices. Cumin, chili powder, and smoked paprika. We stir them for just thirty seconds. This wakes them up. It makes your whole kitchen smell warm and cozy.
*Fun fact*: Smoked paprika is made from peppers dried over oak fires. That is why it gives a little smoky taste. It is like a campfire for your soup. Do you prefer your soups mild or with a little kick? I always keep the jalapeño seeds on the side, just in case.
The Big Simmer
Now, we let it all bubble gently. The chicken cooks through. All the flavors in the pot get to know each other. This is the most important part. You cannot rush a good soup.
While it simmers, we make the crunchy strips. Tear or cut your corn tortillas. A quick bake in the oven does the trick. They get golden and crisp. The contrast of hot soup and cool, crunchy topping is the best part.
Your Bowl, Your Way
The final magic is the lime juice. Squeeze it right in at the end. It makes all the flavors pop. Then, the fun begins. Set out bowls of toppings for everyone.
Avocado, cheese, cilantro, and a spoon of sour cream. Let everyone build their own perfect bowl. What is your must-have soup topping? Mine is always extra lime and lots of cilantro. Cooking is not just following rules. It is about making it yours. That is a good lesson for the kitchen and for life.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 lb | |
| Olive oil | 1 tablespoon | |
| Onion, diced | 1 medium | |
| Garlic, minced | 3 cloves | |
| Bell pepper (red or green), diced | 1 | |
| Jalapeño, seeded and minced | 1 | Optional, for heat |
| Diced tomatoes | 1 can (14.5 oz) | |
| Black beans | 1 can (15 oz) | Drained and rinsed |
| Corn kernels | 1 cup | Fresh, canned, or frozen |
| Chicken broth | 4 cups | |
| Ground cumin | 1 teaspoon | |
| Chili powder | 1 teaspoon | |
| Smoked paprika | 1/2 teaspoon | |
| Dried oregano | 1/2 teaspoon | |
| Salt and pepper | to taste | |
| Lime juice | Juice of 1 lime | |
| Corn tortillas, cut into strips | 4–6 | For serving, baked or fried until crisp |
| Avocado, diced | 1 | For garnish |
| Fresh cilantro, chopped | For garnish | |
| Shredded cheese (cheddar or Mexican blend) | For garnish | |
| Sour cream | Optional, for garnish | |
| Lime wedges | For serving |
A Pot Full of Sunshine
Hello, my dear. Come sit at my kitchen table. I want to tell you about my favorite soup. It’s like a hug in a bowl. I learned it from my friend Rosa years ago. We cooked it on a rainy afternoon. Doesn’t that smell amazing? It fills the whole house with warmth.
This chicken tortilla soup is so easy. You just layer flavors, one by one. It’s perfect for a busy weeknight. Even my grandson, Leo, can make it. He loves the crispy tortilla strips on top. I still laugh at that. He always sneaks a few before dinner.
Let’s get our pot ready. I’ll walk you through it, step-by-step. It’s more fun than you think. You’ll feel like a real chef. Ready? Let’s begin.
Step 1: First, we give the chicken a nice sear. Heat your oil in a big pot. Season the chicken with salt and pepper. Cook it for a few minutes on each side. It should look golden. Don’t worry about cooking it all the way. We just want to lock in those tasty juices. (A hard-learned tip: Pat your chicken dry first. Wet chicken won’t get that lovely golden color!)
Step 2: Now, let’s cook the vegetables. Use the same pot. All those little brown bits are flavor! Add your onion, bell pepper, and garlic. If you like a little kick, add the jalapeño. Stir them until they smell wonderful and look soft. This is the heart of the soup. It makes the whole kitchen smell like home.
Step 3: Time for the spices. Sprinkle in the cumin and chili powder. Stir them for just half a minute. Can you smell them waking up? It’s magical. Then add the can of tomatoes. Let them bubble for a minute. They add a lovely tangy sweetness. What’s your favorite spice? Share below!
Step 4: Put the chicken back in the pot. Pour in the broth. Bring it to a gentle boil. Then, turn it down and let it whisper. Cover it and let it simmer for about 20 minutes. The flavors are getting to know each other. This is when the magic happens.
Step 5: Take the chicken out. It should be very tender. Use two forks to shred it. It’s easy, I promise. Then put the chicken back in. Add the black beans and corn. Let it all warm up together for five more minutes.
Step 6: The final touch is the lime juice. Squeeze it right in. This brightens everything up! Give it a taste. Does it need more salt? You’re the boss of your soup now.
Step 7: While the soup simmers, make the tortilla strips. Cut tortillas into thin pieces. Toss them with a tiny bit of oil. Bake them until they are crispy. They are like little edible spoons. Leo calls them “soup crackers.”
Step 8: Time to eat! Ladle the soup into bowls. Let everyone add their own toppings. I love avocado and cilantro. The crispy strips go on last. Serve with extra lime wedges. Dinner is served!
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4-6 servings
Category: Dinner, Soup
Make It Your Own
This soup is like a blank canvas. You can change it to fit your mood. Here are three fun twists I love to try.
Veggie Delight: Skip the chicken. Use a can of pinto beans instead. It’s just as cozy and filling.
Extra Zing: Leave the seeds in your jalapeño. Add a pinch of cayenne pepper too. It will warm you from the inside out.
Summer Harvest: In August, use fresh corn cut right off the cob. Add diced zucchini from the garden. It tastes like sunshine.
Which one would you try first? Comment below!
The Perfect Bowl
Presentation is part of the fun. I serve this soup in my big, colorful bowls. The toppings look so pretty against the red broth. For a side, warm cornbread is perfect. You can also just have a simple green salad.
What to drink? For a grown-up treat, a cold Mexican beer is nice. The crispness cuts through the rich soup. For everyone, I love sparkling limeade. It’s fizzy and refreshing. Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this soup. It keeps well in the fridge for three days. Just let it cool first. I always use a glass container with a lid.
You can freeze it for two months. Leave out the avocado and tortilla strips. Freeze the soup base in a sturdy container. Thaw it in the fridge overnight when you’re ready.
Reheat it gently on the stove. Add a splash of broth if it’s too thick. I once reheated it too fast and it separated. A low heat fixes everything.
Batch cooking this soup is a lifesaver. It means a warm meal is always minutes away. This matters on busy school nights. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Hiccups
Is your soup too thin? Let it simmer uncovered for ten minutes. The extra liquid will cook off. Your soup will taste richer and deeper.
Is it not flavorful enough? Always toast your spices. I remember when I skipped this step. The soup tasted flat. Toasting wakes up the spices.
Is the chicken dry? Do not overcook it. Take it out as soon as it’s done. Shred it and return it to the hot broth. This keeps it juicy and tender.
Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, if you use corn tortillas. Always check your broth labels to be sure.
Q: Can I make it ahead? A: Absolutely. Make the soup base up to two days early. Add the lime juice right before serving.
Q: What if I don’t have black beans? A: Use pinto or kidney beans instead. The soup will still be wonderful.
Q: Can I double the recipe? A: You sure can. Use your biggest pot. It feeds a crowd or fills your freezer.
Q: What’s your favorite optional add-in? A: A can of diced green chiles. They add a nice, mild flavor. *Fun fact: The lime juice is my secret. It makes all the other flavors pop!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy soup as much as I do. It’s a hug in a bowl. Making it should feel easy and fun.
I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Share a photo of your finished bowl.
Thank you for cooking with me today. I’m so glad you’re here. Happy cooking!
—Chloe Hartwell.
Easy Chicken Tortilla Soup Recipe
Description
This easy chicken tortilla soup is a quick, flavorful one-pot meal. Ready in 30 minutes and packed with protein.
Ingredients
For Serving/Garnish:
Instructions
- Begin by heating 1 tablespoon of olive oil in a large soup pot over medium heat. Season the chicken breasts lightly with salt and pepper. Sear the chicken for 3–4 minutes per side until golden brown but not fully cooked through. Remove the chicken from the pot and set aside. This step locks in flavor and keeps the chicken juicy when shredded later.
- In the same pot, add diced onion, bell pepper, garlic, and jalapeño (if using). Sauté for about 4–5 minutes, stirring occasionally, until the onions are translucent and the peppers are tender. This forms the aromatic base of the soup.
- Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir for about 30 seconds to toast the spices and release their full aroma. Add the diced tomatoes with their juices, allowing them to simmer for 2–3 minutes. The tomatoes provide acidity and richness to the soup’s flavor profile.
- Return the seared chicken to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is fully cooked and tender. During this time, the flavors meld together beautifully, giving the soup a deep, rich taste.
- Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot. Stir in the black beans and corn kernels. Simmer for an additional 5–10 minutes to heat the beans and corn through and integrate their flavors into the broth.
- Add the juice of one lime to the soup, which brightens the flavors and balances the spices. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
- While the soup simmers, preheat your oven to 375°F (190°C). Cut corn tortillas into thin strips, lightly brush with olive oil, and bake for 10–12 minutes until crisp and golden. Alternatively, fry in a small pan with oil for 2–3 minutes until crunchy. These strips provide the signature texture contrast for your Chicken Tortilla Soup.
- Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, shredded cheese, and a dollop of sour cream if desired. Serve with lime wedges on the side for an extra burst of freshness.
Notes
- For a vegetarian version, substitute chicken with an extra can of beans or tofu, and use vegetable broth.
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