Description
Mexican chicken tortilla soup delivers a spicy, comforting symphony of flavors that dance across your palate. Simmering with tender chicken, zesty tomatoes, and crisp tortilla strips, this soul-warming dish promises a culinary journey you’ll savor to the last spoonful.
Ingredients
Scale
Protein:
- 1 cup chopped cooked chicken breast
Vegetables and Spices:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup whole corn kernels
- 1 tablespoon chopped fresh cilantro
Base and Toppings:
- 1 tablespoon olive oil
- 1 (14.5 ounces / 411 grams) can diced tomatoes
- 1 (10.5 ounces / 298 grams) can condensed chicken broth
- 1 1/4 cups water
- 7 ounces (198 grams) tortilla chips
- 1/2 cup shredded monterey jack cheese
Instructions
- Warm olive oil in a medium saucepan over moderate heat until shimmering.
- Sauté diced onions and crushed garlic until onions become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle ground cumin and chili powder into the pan, stirring to release their aromatic oils.
- Pour in diced tomatoes, chicken broth, and water, creating a rich, flavorful base.
- Increase heat and bring the liquid to a rolling boil, then immediately reduce to a gentle simmer for 7-8 minutes, allowing ingredients to meld together.
- Introduce corn kernels and pre-cooked, shredded chicken into the simmering soup, stirring gently to distribute evenly.
- Add freshly chopped cilantro and cook for an additional 2-3 minutes until chicken is thoroughly heated.
- Crush tortilla chips directly into serving bowls to maintain their crisp texture.
- Ladle the piping hot soup over the chips, ensuring each bowl receives an equal portion.
- Generously sprinkle shredded Monterey Jack cheese on top and serve immediately while steaming hot.
Notes
- Use low-sodium chicken broth to control salt levels and create a healthier version of the soup.
- Swap chicken with black beans or tofu for a vegetarian-friendly alternative that maintains the soup’s rich flavor profile.
- Consider roasting fresh tomatoes and garlic beforehand to enhance the depth and complexity of the soup’s taste, creating a more robust and smoky foundation.
- Prep ingredients in advance and store in airtight containers to make weeknight cooking faster and more convenient, reducing overall preparation time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg