Tortilla Soup

Tortilla soup is a cozy, comforting bowl of warmth perfect for chilly nights or quick weeknight dinners. Packed with tender chicken, fresh vegetables, and flavorful spices, it fills the kitchen with a rich, inviting aroma. I like to crisp the tortilla strips just before serving to add a satisfying crunch. This soup works wonderfully for family meals, busy evenings, or anytime you want a hearty, fuss-free dish that feels homemade and nourishing.

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Why You Will Love This Recipe

This tortilla soup is flavorful, satisfying, and simple to make. Juicy chicken, fresh tomatoes, and a gentle blend of spices come together in a rich, savory broth that’s easy to love. It’s versatile—you can adjust the spice level, add extra vegetables, or double the recipe for freezer-friendly meals. Leftovers reheat beautifully, making it a weeknight-friendly, budget-conscious option. Cozy and approachable, this soup is perfect for family dinners or casual gatherings. It’s the kind of recipe you’ll want to save on Pinterest, share with friends, and make repeatedly for a comforting, crowd-pleasing meal.

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Ingredients

Tip: Use boneless, skinless chicken breasts or thighs for tender, juicy meat.

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 4–6 small corn tortillas, cut into strips
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 avocado, diced, for topping
  • Optional: lime wedges, shredded cheese
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Instructions

Step 1: Preparation
Heat olive oil in a large pot over medium heat. Chop onions, garlic, and tortillas. Dice avocado for garnish. Prepare all ingredients so cooking flows smoothly and aromas develop evenly.

See also  Crockpot Potato Soup

Step 2: Main Cooking Process
Sauté onions and garlic until fragrant and soft. Add diced chicken and cook until lightly browned on the outside. Stir in tomatoes, corn, cumin, chili powder, salt, and pepper for a rich, aromatic base.

Step 3: Combining Ingredients
Pour in chicken broth and bring the soup to a gentle boil. Reduce heat and simmer 15–20 minutes, allowing flavors to meld and chicken to cook through.

Step 4: Finishing & Final Simmer
Add tortilla strips and cook 5 more minutes until slightly softened. Taste and adjust seasoning. Serve with fresh cilantro, diced avocado, and optional lime wedges or cheese for a cozy, flavorful bowl.

Why This Recipe Works for Busy Days

Tortilla soup is quick to prep, cooks in one pot, and makes excellent leftovers. You can chop vegetables and cook chicken ahead of time, then combine everything when ready. It’s freezer-friendly and reheats beautifully, offering a warm, satisfying meal for busy weeknights or last-minute family dinners.

Tips & Tricks

  • Crispy tortillas: Toast strips in the oven or skillet before adding to the soup for extra crunch and flavor.
  • Even chicken cooking: Cut chicken into uniform pieces to ensure consistent cooking and tenderness.
  • Flavor layering: Sauté spices with onions and garlic first to release their full aroma before adding broth.
  • Texture control: Avoid overcooking tortillas in the soup to prevent them from becoming mushy; add near the end.

Variations

  • Meaty version: Use shredded rotisserie chicken or leftover roasted chicken for a faster, protein-packed soup.
  • Vegetarian option: Substitute chicken with black beans or chickpeas and use vegetable broth for a hearty, meat-free version.
  • Ingredient swap: Replace corn with diced zucchini or bell peppers for a different texture and flavor profile.
  • Flavor or herb boost: Add a squeeze of lime, chopped jalapeño, or a sprinkle of smoked paprika for extra brightness and depth.
See also  Cheeseburger Soup

Serving Suggestions

  • Family meal: Serve with warm tortillas or crusty bread for dipping.
  • Casual lunch: Pair with a fresh salad or simple avocado slices for a balanced, light meal.
  • Cozy dinner: Top with shredded cheese and crushed tortilla chips for a satisfying, layered presentation.
  • Pinterest-style presentation: Garnish with cilantro, diced avocado, and lime wedges arranged around the bowl for a photogenic, inviting look.

Storage Instructions

  • Fridge storage: Let soup cool and store in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stove, adding a splash of broth if needed to maintain consistency.
  • Freezing: Freeze in portions without tortilla strips or avocado. Thaw overnight and add fresh toppings when serving.
  • Make-ahead tips: Cook chicken and chop vegetables in advance. Combine ingredients when ready to save time on busy nights.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: N/A
  • Total Time: 45 minutes

Nutrition Information (Approximate)

Calories: 250–300 per serving
Protein: 20–25g
Key nutrients: vitamin C (from tomatoes), fiber (from corn)
Values are estimates and may vary by ingredients and portion size.

FAQs

Yes, prepare soup in advance and add tortillas just before serving.

Avoid overcooking; simmer gently and cut chicken evenly.

Yes, black beans or chickpeas work for a vegetarian option.

Simmer longer to thicken or blend a portion for creamier consistency.

Store in fridge up to 3 days; freeze for 1–2 months without tortillas.

Conclusion

Tortilla soup is a comforting, versatile meal that works for busy nights, cozy evenings, and family dinners. You can customize it with your favorite vegetables, toppings, or spice levels to suit your taste. It’s forgiving, approachable, and perfect for saving on Pinterest or making repeatedly. Once you try this recipe, tortilla soup becomes a reliable, flavorful go-to that warms the kitchen and the heart every time.

Tortilla Soup Save
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Tortilla Soup

Recipe by Tasty VaultCourse: Soup Recipes
Servings
See also  Hamburger Soup

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 1 can (14 oz) diced tomatoes

  • 4 cups chicken broth

  • 1 cup corn kernels

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • Salt and pepper to taste

  • 4–6 small corn tortillas, cut into strips

  • 1/4 cup chopped fresh cilantro, for garnish

  • 1 avocado, diced, for topping

  • Optional: lime wedges, shredded cheese

Directions

  • Preparation
    Heat olive oil in a large pot over medium heat. Chop onions, garlic, and tortillas. Dice avocado for garnish. Prepare all ingredients so cooking flows smoothly.
  • Main Cooking Process
    Sauté onions and garlic until soft and fragrant. Add chicken and cook until lightly browned. Stir in tomatoes, corn, cumin, chili powder, salt, and pepper.
  • : Combining Ingredients
    Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer 15–20 minutes, allowing flavors to meld and chicken to cook through.
  • Finishing & Final Simmer
    Add tortilla strips and cook 5 more minutes until slightly softened. Serve with cilantro, diced avocado, and optional lime wedges or cheese.

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