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Hearty Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is a beloved dish that combines the comforting essence of home-cooked meals with a zesty twist. This flavoursome soup hails from Mexico and is characterised by tender chicken, vibrant vegetables, and crispy tortilla strips. Ideal for a family dinner or a cosy gathering with friends, it’s relatively straightforward to prepare and sure to please a crowd.

Here’s how to create your own Chicken Tortilla Soup, packed with flavour and warmth.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 litre chicken stock
• 400 grams canned chopped tomatoes
• 400 grams canned black beans, drained and rinsed
• 400 grams cooked chicken, shredded (rotisserie chicken works well)
• Juice of 1 lime

For the Tortilla Strips:

• 3 corn tortillas
• 2 tablespoons olive oil
• Salt, to taste

To Serve:

• Fresh coriander (cilantro), chopped
• Avocado, diced
• Sour cream
• Grated cheese (optional)
• Lime wedges

Method

1. Prepare the Tortilla Strips:

   • Preheat your oven to 180°C (350°F).
   • Cut the corn tortillas into strips and place them in a bowl.
   • Drizzle with olive oil and sprinkle with salt, tossing to coat evenly.
   • Spread the strips on a baking tray in a single layer and bake for 10-15 minutes, until golden and crispy. Set aside.

2. Start the Soup:

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
   • Stir in the minced garlic, diced red and green bell peppers, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 3-4 minutes until the vegetables soften.

3. Add the Liquids:

   • Pour in the chicken stock, followed by the canned chopped tomatoes and black beans. Stir well to combine.
   • Bring the mixture to a simmer, then add the shredded chicken. Allow the soup to cook for 15-20 minutes so that all the flavours meld together.

4. Finishing Touches:

   • Just before serving, stir in the lime juice for a refreshing zing. Taste and adjust the seasoning with more salt and pepper if necessary.
5. Serve:
   • Ladle the Chicken Tortilla Soup into bowls. Top each serving with crispy tortilla strips, a sprinkle of fresh coriander, diced avocado, a dollop of sour cream, and, if desired, some grated cheese.
   • Serve with lime wedges on the side for an extra splash of citrus.

Tips and Variations

• Vegetarian Option: Substitute the chicken with extra beans or lentils and use vegetable stock to make a delicious vegetarian version of this soup.
• Heat It Up: If you prefer a spicier soup, add chopped jalapeños or a dash of hot sauce when sautéing the vegetables.
• Storage: This soup keeps well in the fridge for 3-4 days and can be frozen for up to three months. Just remember to store the tortilla strips separately to keep them crispy.

Conclusion

This Chicken Tortilla Soup is the perfect comfort food that’s rich in flavour and easy to customise. Whether you’re enjoying it on a chilly evening or serving it at a gathering, it’s bound to be a hit. So grab your ingredients, roll up your sleeves, and savour the delightful taste of this simple yet satisfying dish. Enjoy!

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