Description
This Chicken Tortilla Soup is a hearty, flavor-packed dish that’s perfect for a cozy meal. Tender chicken, crispy tortilla strips, and a blend of spices come together in a rich, vibrant broth for a comforting and satisfying soup.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 1 (15 oz) can diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp oregano
– Salt and pepper to taste
– Tortilla strips, shredded cheese, sour cream, and cilantro for serving
Instructions
1. – In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. – Add the chicken, jalapeño (if using), diced tomatoes, chicken broth, cumin, chili powder, and oregano. Bring to a boil.
3. – Reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
4. – Remove the chicken from the pot and shred or dice it.
5. – Return the shredded chicken to the pot and season with salt and pepper to taste.
6. – Serve the Chicken Tortilla Soup hot, garnished with tortilla strips, shredded cheese, sour cream, and cilantro.
Notes
– For a creamier soup, you can stir in 1/4 cup of heavy cream or half-and-half at the end.
– Customize the heat level by adjusting the amount of jalapeño.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex