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Growing up in a Ukrainian household, my diet was filled with hearty dishes like borscht and pierogies, with flavors that were mild and comforting. Mexican food was something entirely foreign to me. It wasn’t until I was an adult that I had my first taste of Mexican cuisine, and I’ll never forget that experience. I was at a friend’s house, and she served this incredible Chicken Tortilla Soup. At first, I wasn’t sure what to expect—the combination of spices, beans, and tortilla strips was so different from anything I had grown up with. But one spoonful was all it took for me to fall in love with the dish. The soup was vibrant, flavorful, and had a fun, festive feel that made it perfect for sharing with friends and family. I knew right away that I had to ask her for the recipe, and it’s been a staple in my home ever since. Every time I make it, I’m reminded of how stepping out of my culinary comfort zone opened up a whole new world of flavors.
Did You Know?
Chicken Tortilla Soup is a traditional Mexican dish that is both comforting and nutritious. The combination of chicken, beans, and vegetables makes it a balanced meal, while the spices add a warming kick. This soup is perfect for cooler evenings and can be customized with your favorite toppings.
Yield: 6 servings
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- 1/4 cup fresh lime juice
- Corn tortilla strips (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions:
Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño and sauté until softened, about 5 minutes.
Personal Tip: If you prefer a milder soup, reduce the amount of jalapeño or remove it entirely.
Add Spices:
Stir in the cumin, chili powder, paprika, salt, and pepper, and cook for another minute.
Personal Tip: Toasting the spices in the oil before adding the broth enhances their flavor.
Add Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
Personal Tip: For an extra layer of flavor, you can use fire-roasted diced tomatoes.
Add Beans, Corn, and Chicken:
Stir in the black beans, corn, and shredded chicken. Simmer for another 10 minutes until heated through.
Personal Tip: This is a great time to taste and adjust the seasoning to your preference.
Finish Soup:
Stir in the lime juice and adjust seasoning if needed.
Personal Tip: Adding the lime juice at the end brightens up the flavors of the soup.
Serve:
Ladle the soup into bowls and top with tortilla strips and fresh cilantro.
Personal Tip: Add slices of avocado or a dollop of sour cream for a creamy contrast.
Nutritional Information (Per Serving):
Calories: 220, Protein: 15g, Carbohydrates: 25g, Fiber: 7g, Net Carbohydrates: 18g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 780mg, Sugars: 5g, Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money:
- Choosing Chicken: Use leftover rotisserie chicken or roast a whole chicken to save time. Shredded chicken breast or thigh meat works perfectly in this soup.
- Making Broth: Homemade chicken broth adds a depth of flavor that store-bought broth can’t match. Simmer chicken bones with vegetables and herbs for several hours to create a rich, flavorful broth.
- Customizing Heat: Adjust the heat level by adding more or less jalapeño, or by incorporating a pinch of cayenne pepper. You can also use mild green chilies for a milder flavor.
- Tortilla Strips: For a healthier option, bake tortilla strips instead of frying. Cut corn tortillas into strips, brush with a little oil, and bake at 375°F (190°C) until crispy.
- Beans and Corn: Use canned beans and corn to save time, or cook dried beans and fresh corn for a more wholesome option. Rinse canned beans thoroughly to reduce sodium.
- Serving Suggestions: Top the soup with avocado slices, shredded cheese, sour cream, or a squeeze of fresh lime juice for added flavor and richness. Serve with a side of warm cornbread or a simple green salad.
- Cost-Saving Tips: Buy chicken and vegetables in bulk when they’re on sale. Freeze extra chicken and use it in future recipes. Making your own broth from chicken bones is a great way to reduce waste and save money.
- Freezing Leftovers: This soup freezes well. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
- Meal Prep: Prepare all the vegetables and cook the chicken ahead of time. Store them in separate containers in the refrigerator, and simply combine them when you’re ready to cook the soup.
- Flavor Enhancements: Add a dash of smoked paprika or chipotle powder for a smoky flavor. Stir in fresh cilantro and a splash of lime juice just before serving to brighten the dish.
The Importance of Wearing Rubber Gloves When Handling Hot Peppers
The first time I made salsa, I had no idea how potent hot peppers could be. I spent a good hour chopping and deseeding jalapeños with my bare hands, and everything seemed fine—until my hands started burning like they were on fire. The pain was intense, and nothing seemed to help until I finally resorted to holding ice cubes. That’s when I learned the hard way: always wear rubber gloves when handling hot peppers. Capsaicin, the compound that gives peppers their heat, can cling to your skin and cause a burning sensation that lasts for hours or even days. Since that experience, I never handle hot peppers without gloves, and I highly recommend you do the same to avoid a fiery mishap!