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Easy Chicken Tortilla Soup Recipes
Easy Chicken Tortilla Soup Recipes: Quick and Flavorful
Introduction
Chicken tortilla soup is a beloved comfort food known for its robust flavors and delightful textures. These easy recipes provide a variety of ways to enjoy this classic dish, whether you prefer a slow cooker method, a quick stovetop approach, or a vibrant spicy version.
1. Classic Stovetop Chicken Tortilla Soup
Ingredients:
- Chicken breasts: 2, boneless and skinless
- Olive oil: 1 tablespoon
- Onion: 1, chopped
- Garlic: 3 cloves, minced
- Jalapeño: 1, minced
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Chicken broth: 4 cups
- Canned diced tomatoes: 1 can (14.5 ounces)
- Black beans: 1 can (15 ounces), drained and rinsed
- Frozen corn: 1 cup
- Salt and pepper: To taste
- Lime juice: From 1 lime
- Tortilla strips or chips
- Fresh cilantro, avocado, and sour cream for garnish
Instructions:
- Cook Chicken: In a large pot, heat olive oil over medium heat. Add chicken and cook until golden and cooked through. Remove, shred, and set aside.
- Sauté Veggies: In the same pot, add onion, garlic, and jalapeño. Cook until softened.
- Add Spices and Liquids: Stir in cumin, chili powder, chicken broth, and tomatoes. Bring to a boil.
- Combine Ingredients: Add black beans, corn, and shredded chicken. Simmer for about 20 minutes.
- Season: Add lime juice and season with salt and pepper.
- Serve: Top with tortilla strips, diced avocado, chopped cilantro, and a dollop of sour cream.
2. Slow Cooker Spicy Chicken Tortilla Soup
Ingredients:
- Chicken thighs: 4, boneless and skinless
- Chicken broth: 6 cups
- Canned chipotle peppers in adobo sauce: 2, minced
- Onion: 1, diced
- Garlic: 2 cloves, minced
- Cumin: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Canned diced tomatoes: 1 can (14.5 ounces)
- Black beans: 1 can (15 ounces), drained
- Frozen corn: 1 cup
- Salt and pepper: To taste
- Lime juice: From 2 limes
- Tortilla strips, chopped cilantro, and sour cream for serving
Instructions:
- Prepare Soup Base: Place chicken, broth, chipotle peppers, onion, garlic, cumin, and paprika in a slow cooker. Cook on low for 6-8 hours.
- Add Final Ingredients: Add tomatoes, black beans, and corn in the last 30 minutes of cooking.
- Shred Chicken: Remove chicken, shred it, and return to the pot.
- Season and Serve: Stir in lime juice, adjust seasoning with salt and pepper. Serve with tortilla strips, cilantro, and sour cream.
3. Quick and Easy Pressure Cooker Chicken Tortilla Soup
Ingredients:
- Chicken breasts: 2
- Chicken broth: 4 cups
- Canned diced tomatoes with chilies: 1 can (10 ounces)
- Onion: 1, diced
- Garlic: 2 cloves, minced
- Black beans: 1 can (15 ounces), drained
- Corn: 1 cup
- Cumin: 1 teaspoon
- Salt and pepper: To taste
- Lime juice: From 1 lime
- Tortilla strips, avocado, cilantro, and cheese for garnish
Instructions:
- Combine Ingredients: Place all ingredients except lime juice and garnishes in the pressure cooker.
- Cook: Set to high pressure for 8 minutes. Quick release after cooking.
- Finish Soup: Remove chicken, shred, and return to soup. Stir in lime juice.
- Serve: Top with tortilla strips, avocado, cilantro, and cheese.
Conclusion
These chicken tortilla soup recipes are designed to suit various cooking styles and preferences, ensuring that you can enjoy this comforting dish no matter how much time you have. Each version promises a hearty, flavorful meal that’s perfect for any occasion.