Chicken Tortilla Soup
A comforting and vibrant dish with tender chicken, colorful veggies, and a zesty broth, topped with crispy tortilla chips and fresh cilantro.
Ingredients
Base Ingredients
- 2 tablespoons olive oil for sautéing
- 1 piece onion, chopped adds sweetness and depth
- 3 cloves garlic, minced for aromatic flavor
Soup Ingredients
- 2 cans fire roasted tomatoes (14.5 ounces each) for richness
- 1 teaspoon cumin adds warmth
- 1/4 teaspoon cayenne pepper for a hint of heat
- 1 small chili pepper, chopped for additional spice, adjust to taste
- 4 cups chicken broth the soup’s base
Add-Ins
- 2 cups mixed veggies like bell peppers, corn, or zucchini for color and nutrients
- 2 cups cooked chicken, shredded can use rotisserie chicken for convenience
For Serving
- Tortilla chips for crunch
- Fresh cilantro, chopped for garnish and freshness
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the fire roasted tomatoes, cumin, cayenne pepper, and chopped chili pepper. Cook for 2-3 minutes, allowing the spices to bloom and combine with the tomatoes.
- Pour in the chicken broth and bring the mixture to a boil. Stir occasionally to prevent sticking and enhance flavor integration.
- Add the mixed veggies and shredded chicken to the pot. Reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the veggies are tender and the soup is heated through.
- Ladle the hot soup into bowls and top each serving with tortilla chips and fresh cilantro.
Notes
Cut vegetables uniformly for even cooking. Adjust spice levels based on your audience. Use quality broth for better flavor. Do not overcook the veggies.