CHICKEN TORTILLA SOUP – Ready in 20 Minutes

Imagine a warm, golden bowl of comfort food that fills your senses with the aromatic flavors of perfectly toasted tortilla strips, juicy chicken, and a hint of spices. This Chicken Tortilla Soup is more than just a meal, it’s a hug in a bowl that will leave you feeling cozy and satisfied. The first sip of its rich broth is like a taste of nostalgia, reminding you of home-cooked meals and family gatherings.

If you’re craving a simple, yet satisfying dinner, look no further than this recipe for Chicken Tortilla Soup. It’s a twist on a classic that combines the quickest of cooking methods with the most flavorful ingredients to create a dish that’s ready in just 20 minutes. Go ahead and give it a try, and don’t forget to check out my other related recipe for a delicious twist on another comfort food favorite!

Why This Recipe Works

• This recipe works because it’s a great example of two culinary techniques coming together: sautéing and simmering. The sautéed onions and peppers add a depth of flavor to the dish, while the simmering chicken and tortillas create a rich, velvety broth.
• Another reason this recipe is a winner is its efficiency. It’s quick to make, which is perfect for busy weeknights or long workdays. You can have this delicious soup on the table in just 20 minutes!
• The flavor in this recipe comes from a combination of spices and a roux made with flour and butter. This creates a creamy, flavorful broth that coats the chicken and tortillas perfectly.

Key Ingredients

For a truly authentic flavor, be sure to use fresh and high-quality ingredients. I recommend using low-sodium chicken broth, as it will help balance out the saltiness from the tortillas. When it comes to tortillas, try using the thick, handmade variety for the best texture. As for cheese, be bold and choose a mix of cheddar and Monterey Jack for an unparalleled flavor.

Some people swear by Mexican brands of chicken broth or tortillas, while others prefer their basic store-bought staples. Ultimately, the choice is yours. Irrespective of personal preferences, always pick ingredients with no added preservatives for an enhanced taste.

Recipe Courtesy of Our Kitchen

Chicken Tortilla Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 lb boneless, skinless chicken breast or thighs

1 onion, diced

3 cloves of garlic, minced

1 red bell pepper, diced

2 cups low-sodium chicken broth

2 cups water

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

8-10 corn tortillas, cut into 1-inch pieces

Shredded cheese (Monterey Jack or Cheddar work well)

Directions

1

Heat about 1 tablespoon of oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2

Add more oil to the pot if necessary, then reduce the heat to medium and add the diced onion. Cook until softened, about 4-5 minutes.

3

Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.

4

Add the red bell pepper to the pot and cook for 5 minutes, or until tender.

5

Add the chicken broth, water, diced tomatoes, chili powder, cumin, and paprika to the pot. Stir to combine, then bring the mixture to a simmer.

Storage & Reheating

Any leftover Chicken Tortilla Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Simply reheat the soup until warmed through when ready to serve.