Chicken Tortilla Soup Recipe

Olive oil: Used for sautéing the onion and garlic, adding a rich flavor base.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a pungent and aromatic flavor.

Chicken breast: The main protein, cooked and shredded for easy eating.

Chicken broth: Forms the base of the soup, adding a savory and rich flavor.

Diced tomatoes: Adds acidity and a slight sweetness to the soup.

Black beans: Adds protein and a creamy texture.

Corn kernels: Adds sweetness and a bit of crunch.

Cumin: Adds a warm, earthy flavor.

Chili powder: Adds a bit of heat and complexity.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and depth.

Lime: Adds a fresh, tangy flavor.

Cilantro: Adds a fresh, herbaceous note.

Tortilla chips: Adds a crunchy texture when served on top.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness and create a flavorful base for the soup. Additionally, when adding the lime juice and cilantro at the end, do so off the heat to preserve their fresh, bright flavors.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and can be shredded similarly to chicken.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor for a vegetarian option.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably.

• corn kernels - Substitute with frozen peas: Frozen peas can add a similar sweetness and texture.

• cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar warmth.

• chili powder - Substitute with paprika: Paprika can provide a similar color and mild heat.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the soup.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness.

• cilantro - Substitute with parsley: Parsley can provide a fresh, green flavor without the distinct taste of cilantro.

• tortilla chips - Substitute with crushed crackers: Crushed crackers can add a similar crunch and texture.

• Allow the chicken tortilla soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the soup to an airtight container. If you plan to freeze it, use a freezer-safe container or heavy-duty freezer bags.
• Label the container with the date and contents. This helps you keep track of how long the soup has been stored.
• For refrigeration, store the soup in the fridge for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For freezing, lay the freezer bags flat in the freezer to save space. The soup can be frozen for up to 3 months.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This ensures even thawing and maintains the soup's texture.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute to ensure even heating.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with fresh cilantro and a squeeze of lime juice just before serving to revive the flavors. Top with freshly crushed tortilla chips for that perfect crunch.

• Stovetop Method:

  1. Pour the chicken tortilla soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Stir in additional chicken broth if the soup has thickened too much.
  5. Serve hot, and add fresh cilantro and crushed tortilla chips for a fresh touch.

• Microwave Method:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving, and top with fresh lime juice and tortilla chips.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the soup is hot throughout.
  5. Stir well before serving, and garnish with chopped cilantro and crushed tortilla chips.

• Slow Cooker Method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Allow the soup to reheat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, serve with a squeeze of lime juice and a sprinkle of cilantro.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot.
  3. Heat, stirring occasionally, until the soup is hot throughout.
  4. Serve immediately, topped with fresh cilantro and tortilla chips.

• Large pot: Used to cook the soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients together without scratching the pot.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure out the olive oil, cumin, chili powder, salt, and black pepper.

• Measuring cups: Used to measure the chicken broth, corn kernels, and cilantro.

• Can opener: Necessary for opening the cans of diced tomatoes and black beans.

• Juicer: Handy for extracting juice from the lime.

• Serving bowls: Used to serve the finished soup.

• Ladle: Useful for serving the soup into bowls.

• Tongs: Helpful for handling the cooked chicken breast while shredding it.

• Garlic press: Convenient for mincing the garlic cloves.

• Grater: Can be used to crush the tortilla chips if you don't have pre-crushed ones.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken breasts.

Pre-chopped vegetables: Purchase pre-chopped onions and minced garlic to cut down on prep time.

Canned ingredients: Opt for canned corn and diced tomatoes to avoid extra chopping and cooking.

Batch cooking: Make a large batch and freeze portions for quick meals later.

Instant pot: Use an Instant Pot to cook the soup faster, combining all ingredients and setting it to the soup function.