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Yields: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Chicken Tortilla Soup is a cozy, flavorful dish that’s perfect for crisp fall days, bringing together comforting warmth and vibrant flavors in one bowl. This soup is full of layers—from the smoky cumin to the hearty chicken, and of course, the magical combination of toppings that elevate the experience to something truly special.
Sour cream, cheese, avocado, salsa, jalapeños, and tortilla chips are just the beginning. The beauty of this dish is that you can personalize it however you like, making it a perfect option for a family dinner or a party where everyone can top their soup just the way they want.
Whether you’re preparing it on the stovetop or in a slow cooker, Chicken Tortilla Soup delivers bold flavors and hearty satisfaction with minimal effort. And with options to freeze it for future meals or store leftovers for up to four days, this soup becomes as convenient as it is delicious. Read on to discover how to prepare this versatile soup with a few simple ingredients and a bit of time.
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
1 cup diced onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
3 cloves garlic, minced
1 (10-ounce) can Rotel tomatoes & green chilies
32 ounces low-sodium chicken stock
3 tablespoons tomato paste
4 cups hot water
2 (15-ounce) cans black beans, drained
3 tablespoons cornmeal or masa
5 corn tortillas, cut into 2 to 3-inch strips
Toppings: sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro
Instructions:
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