Pin It Chicken Tortilla Soup is a comforting, traditional Mexican soup featuring tender chicken, pinto beans, and aromatic spices. This hearty dish is elevated with fresh cilantro, crumbled cotija cheese, and a bright squeeze of lime, making it a perfect easy meal for any occasion.
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The secret to this soup lies in blooming the spices and simmering the chicken directly in the broth, which ensures every bite is infused with savory, smoky notes. Topped with fresh avocado and sour cream, it provides a satisfying balance of heat and creamy richness.
Ingredients
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- Protein & Beans: 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), 1 (15 oz / 425 g) can pinto beans, drained and rinsed.
- Vegetables: 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 medium red bell pepper (diced), 1 medium jalapeño (seeded and finely chopped), 1 cup (160 g) frozen or fresh corn kernels.
- Soup Base: 1 (28 oz / 800 g) can crushed tomatoes, 4 cups (960 ml) low-sodium chicken broth, 2 tbsp tomato paste.
- Spices & Seasonings: 1 ½ tsp ground cumin, 1 tsp dried oregano (Mexican preferred), 1 tsp smoked paprika, ½ tsp chili powder, 1 tsp salt (plus more to taste), ½ tsp freshly ground black pepper.
- For Serving: 6 corn tortillas (cut into strips), vegetable oil (for frying), ½ cup (30 g) fresh cilantro (chopped), ½ cup (60 g) cotija cheese (crumbled), 2 limes (cut into wedges), 1 avocado (sliced, optional), sour cream (optional).
Instructions
- Step 1
- Heat 2 tbsp vegetable oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Step 2
- Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30 seconds to bloom the spices.
- Step 3
- Add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine. Nestle the chicken breasts into the soup.
- Step 4
- Bring to a simmer. Cover and cook for 18–20 minutes, or until chicken is cooked through.
- Step 5
- Remove chicken breasts and shred them using two forks. Return shredded chicken to the pot.
- Step 6
- Add pinto beans and corn. Simmer uncovered for 10 minutes, allowing flavors to meld. Taste and adjust seasoning if needed.
- Step 7
- Meanwhile, heat ½ inch (1.25 cm) of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp (about 1–2 minutes). Drain on paper towels and season lightly with salt.
- Step 8
- Ladle soup into bowls. Top with crispy tortilla strips, cilantro, cotija cheese, avocado, and a squeeze of lime. Add sour cream if desired.
Zusatztipps für die Zubereitung
For the best results, use a large soup pot to ensure even cooking of the chicken. When frying the tortilla strips, use a slotted spoon to safely remove them from the hot oil once they reach a golden-brown color.
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Varianten und Anpassungen
To save time, you can substitute the chicken breasts with shredded rotisserie chicken added in the final simmering stage. If you prefer a different legume, black beans work perfectly as a substitute for pinto beans. To increase the heat, include the jalapeño seeds or a pinch of cayenne pepper.
Serviervorschläge
Serve this soup in rustic bowls with plenty of toppings. It pairs beautifully with a light Mexican lager or a zesty Sauvignon Blanc. Always serve with extra lime wedges on the side to allow guests to customize the acidity to their liking.
Pin It This Chicken Tortilla Soup is a complete, 390-calorie meal that brings the vibrant spirit of Mexican cuisine to your table. Simple to prepare yet deeply satisfying, it is sure to become a favorite for healthy, gluten-free dining.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred 3 cups of cooked chicken and add it during step 6 when you incorporate the beans and corn, allowing it to heat through.
- → How can I make this soup spicier?
For more heat, include the jalapeño seeds when chopping, add an extra jalapeño, or stir in a pinch of cayenne pepper with the other spices. You can also serve with sliced fresh jalapeños or hot sauce on the side.
- → Can I bake the tortilla strips instead of frying them?
Absolutely. Brush tortilla strips lightly with oil, arrange on a baking sheet, and bake at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
- → What can I substitute for cotija cheese?
Feta cheese is the closest substitute with a similar salty, crumbly texture. Shredded Monterey Jack, queso fresco, or even grated Parmesan can also work as alternatives.
- → How long does this soup keep in the refrigerator?
Store the soup in an airtight container for up to 4 days. Keep tortilla strips separate to maintain crispness. Reheat gently on the stovetop and add fresh toppings when serving.
- → Can I freeze chicken tortilla soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely, then freeze in portion-sized containers. Thaw overnight in the refrigerator and reheat on the stovetop. Prepare fresh tortilla strips and toppings when ready to serve.
