Spring's here, and it's the perfect time to shake up your meals with some delicious chicken tortilla soup recipes. Whether you're craving something classic, creamy, or with a spicy kick, there's a recipe just for you. These soups are not only tasty but also super customizable—perfect for family dinners or gatherings with friends. So, are you ready to discover which flavor will become your new favorite? Let's get cooking!
Classic Chicken Tortilla Soup
Classic Chicken Tortilla Soup is a warm and hearty dish that combines tender chicken, flavorful broth, and a medley of spices, topped with crispy tortilla strips and fresh garnishes. This comforting soup is perfect for chilly evenings or when you need a quick and satisfying meal.
With its vibrant flavors and textures, it's a family favorite that's easy to make and customize to your liking.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (for serving)
- Avocado, diced (for serving)
- Sour cream (for serving)
To prepare the soup, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, cumin, chili powder, and paprika, cooking for an additional minute until fragrant. Add the chicken breasts, chicken broth, diced tomatoes, black beans, and corn to the pot.
Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot. Stir in lime juice and adjust the seasoning as needed.
For the best results, use freshly made tortilla strips by cutting corn tortillas into thin strips and frying them in oil until crispy. You can also bake them for a healthier option.
Additionally, feel free to customize your soup with toppings like diced avocado, shredded cheese, or jalapeños for extra spice. This soup can be made ahead of time and stored in the refrigerator, making it a convenient meal option that tastes even better the next day.
Creamy Avocado Chicken Tortilla Soup
Creamy Avocado Chicken Tortilla Soup is a delightful twist on the classic tortilla soup, blending the rich creaminess of avocado with tender chicken and zesty flavors. This comforting dish is perfect for chilly evenings or when you're craving a bowl of warmth and nourishment.
With a combination of fresh ingredients and spices, this soup isn't only delicious but also packed with nutrients. Serve it topped with crispy tortilla strips and a squeeze of lime for an extra burst of flavor.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 cup corn (fresh or frozen)
- 1 ripe avocado, diced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Tortilla strips, for topping
To prepare the soup, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, bell pepper, cumin, and chili powder, cooking for an additional 2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer. Add the shredded chicken, black beans, diced tomatoes, and corn, allowing the mixture to cook for 10-15 minutes. Remove from heat and stir in the diced avocado and heavy cream. Season with salt and pepper to taste.
For extra tips, make sure to choose ripe avocados for the best creaminess and flavor in your soup. You can also customize the spice level by adding fresh jalapeños or a dash of hot sauce if you like it spicy.
If you prefer a lighter version, consider substituting the heavy cream with coconut milk or a lighter cream alternative. Leftovers can be stored in the refrigerator for up to three days, and this soup also freezes well, making it a great option for meal prep!
Spicy Chipotle Chicken Tortilla Soup
Spicy Chipotle Chicken Tortilla Soup is a bold and hearty dish that combines the warmth of traditional tortilla soup with a smoky kick from chipotle peppers. This vibrant soup is perfect for a cozy dinner and can be customized with your favorite toppings. Whether you're serving it up on a chilly night or for a gathering with friends, this recipe is sure to satisfy your craving for something spicy and delicious.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1-2 chipotle peppers in adobo sauce, chopped
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups cooked shredded chicken
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- Tortilla strips or chips for serving
- Avocado, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
To make the Spicy Chipotle Chicken Tortilla Soup, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, then stir in the minced garlic and bell pepper and cook for another 3-4 minutes.
Next, add in the ground cumin, smoked paprika, and chopped chipotle peppers, stirring to combine. Pour in the chicken broth and diced tomatoes, then bring the mixture to a simmer. Add the shredded chicken and corn, seasoning with salt and pepper to taste.
Let the soup simmer for about 20 minutes to allow the flavors to meld together.
When preparing this soup, feel free to adjust the spice level by adding more or fewer chipotle peppers according to your taste preferences. You can also improve the flavor by incorporating additional toppings such as shredded cheese, sour cream, or jalapeños.
For a richer broth, consider simmering the soup for a longer period, which will deepen the flavor profile. Finally, serving the soup with a squeeze of fresh lime juice will brighten the dish and raise its overall taste. Enjoy your culinary adventure!
Southwest Chicken Tortilla Soup
Southwest Chicken Tortilla Soup is a hearty and flavorful dish that brings the vibrant tastes of the Southwest right into your kitchen. This comforting soup combines tender chicken, zesty tomatoes, and a blend of spices, topped with crispy tortilla strips and fresh garnishes. Perfect for a cozy night in or a gathering with friends, this recipe is sure to warm your soul and tantalize your taste buds.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Lime wedges for serving
To make the soup, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
Add the chicken breasts, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot. Stir well and let simmer for an additional 5 minutes. Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice.
When preparing Southwest Chicken Tortilla Soup, feel free to customize the toppings to suit your taste. Avocado slices, shredded cheese, or a dollop of sour cream can elevate the flavor and presentation of the dish.
Additionally, using rotisserie chicken can save time, while adjusting the spice levels can cater to your family's preferences. Enjoy this delightful soup with a side of warm crusty bread or a fresh salad for a complete meal!
Veggie-Packed Chicken Tortilla Soup
This Veggie-Packed Chicken Tortilla Soup is a hearty and nutritious twist on the classic recipe, perfect for a cozy dinner or meal prep. Loaded with vibrant vegetables and tender chicken, this soup isn't only delicious but also packed with flavor and nutrients. You can customize it with your favorite veggies, making it a versatile dish that the whole family will love.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Tortilla strips or chips, for serving
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute. Add the diced bell pepper, zucchini, corn, and cook for another 5 minutes.
Next, add the chicken breasts, diced tomatoes, chicken broth, chili powder, cumin, and season with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot. Stir well and adjust seasoning if necessary.
Extra Tips:
For added flavor, consider roasting the vegetables before adding them to the soup.
You can also use rotisserie chicken to save time. If you prefer a spicier kick, add in some diced jalapeños or a dash of hot sauce.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage.
When serving, top with tortilla strips, fresh cilantro, and a squeeze of lime for the perfect finishing touch!