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This hearty 30-minute chicken tortilla soup combines vibrant Mexican flavors with tender shredded chicken, creating a comforting meal that's become my weeknight dinner savior. The rich tomato broth, packed with black beans, corn, and aromatic spices, delivers restaurant-quality taste without hours in the kitchen.
I first developed this recipe when I needed something quick but satisfying after a long work day. Now it's our family's most requested dinner during the chilly months, and my kids love adding their own toppings at the table.
Ingredients
- Olive oil: creates the foundation for sautéing aromatics and blooming spices for maximum flavor
- Red onion: adds a slightly sweeter flavor than yellow onions which works beautifully with the Mexican spices
- Fresh garlic: delivers essential aromatic notes look for firm bulbs with tight skin
- Ground cumin: provides that distinctive earthy base flavor essential in Mexican cooking
- Chili powder: adds depth and mild heat use authentic Mexican varieties for best results
- Chiles in adobo: optional but adds incredible smoky heat adjust to your preference
- Canned black beans: packed with protein and fiber rinse well to remove excess sodium
- Corn: adds sweet pops of texture and color frozen works great too
- Fire roasted diced tomatoes: provide concentrated flavor with a subtle smokiness
- Chicken tenders: cook quickly and stay tender choose organic if possible
- Vegetable juice (V8): creates a rich tomato base without hours of simmering
- Chicken broth: enhances the savory notes homemade adds extra depth
- Fresh lime juice: brightens everything with essential acidity at the end
- Toppings: like tortilla strips cheese sour cream and red onion for serving
Step-by-Step Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium high heat until it shimmers but doesn't smoke. Add the diced red onion and cook for 3-4 minutes stirring frequently until they become translucent and start to soften. This creates the flavor foundation for your soup.
- Bloom the spices:
- Add the minced garlic cumin chili powder and chiles in adobo if using. Cook for exactly one minute stirring constantly to prevent burning. This step is crucial as it releases the essential oils in the spices significantly enhancing their flavor profile throughout the soup.
- Build the soup base:
- Add the drained and rinsed black beans corn fire roasted tomatoes vegetable juice and chicken broth along with a few generous pinches of salt and pepper. Stir well to combine ensuring all ingredients are evenly distributed. The combination of V8 and chicken broth creates a perfectly balanced base.
- Cook the chicken:
- Nestle the chicken tenders directly into the liquid ensuring they're fully submerged. Cover the pot and bring to a gentle simmer over medium heat about 5 minutes. Once simmering reduce heat to medium low to maintain a gentle bubble not a rolling boil.
- Simmer to perfection:
- Let the soup simmer covered for 20-25 minutes. During this time the chicken will cook through and become tender enough to shred easily with forks. This gentle cooking method ensures the chicken remains juicy while allowing flavors to meld.
- Shred the chicken:
- Using tongs remove the chicken tenders to a cutting board. Shred with two forks by holding one fork steady and pulling the other fork away creating fine shreds. Return the shredded chicken to the pot stirring to distribute evenly.
- Finish with brightness:
- Add the fresh lime juice and season to taste with additional salt and pepper. The acidity of the lime is crucial to balance the richness of the broth and wake up all the flavors. Always taste and adjust seasonings at this stage.
- Serve and garnish:
- Ladle the hot soup into bowls and set out all garnishes for everyone to customize their own bowl. The contrast of cool toppings with the hot soup creates a wonderful texture and temperature contrast.
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The chiles in adobo are my secret weapon in this recipe. I discovered them years ago at a Mexican cooking class and now keep a can in my pantry at all times. The smoky complex heat they add is impossible to replicate with other ingredients. I spoon the leftover chiles into an ice cube tray freeze them then transfer to a freezer bag for future recipes.
Meal Prep Magic
This soup actually improves with time making it perfect for meal prep. Make a double batch on Sunday and portion into individual containers for lunches throughout the week. The flavors deepen and meld together after 24 hours in the refrigerator. For best results store the toppings separately and add just before eating to maintain their texture.
Flavor Variations
While this recipe is delicious as written you can easily customize it to suit your preferences. Add a diced bell pepper with the onions for extra vegetables or stir in a cup of cooked rice or quinoa at the end for a heartier meal. For a creamier version add 1/2 cup of heavy cream or full fat coconut milk just before serving. Vegetarians can substitute the chicken with an extra can of beans or add diced zucchini during the last 5 minutes of cooking.
Serving Suggestions
Transform this soup into a complete meal by serving it alongside a simple green salad with cilantro lime dressing. For entertaining set up a tortilla soup bar with individual bowls of toppings so guests can customize their own soup. Warm flour or corn tortillas make excellent accompaniments for dipping. For a special touch prepare homemade tortilla strips by cutting corn tortillas into thin strips frying until crisp and dusting with salt while still warm.
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Frequently Asked Questions
- → Can I use rotisserie chicken instead of chicken tenders?
Yes! Pre-cooked rotisserie chicken works perfectly in this soup. Simply shred about 2 cups of chicken and add it during the last 5 minutes of cooking to heat through. This will make the preparation even faster.
- → How spicy is this soup?
The spice level is customizable. For a milder version, omit the chiles in adobo or use just 1 teaspoon. For more heat, use the full 3 teaspoons suggested and add some diced jalapeños as a garnish.
- → What can I substitute for V8 juice?
If you don't have V8 or vegetable juice, you can substitute with tomato juice or 4 cups of chicken broth plus 1 can (6 oz) of tomato paste. This will maintain the rich tomato base that's essential to the soup's flavor.
- → Can I make this soup vegetarian?
Absolutely! Replace the chicken with an extra can of black beans or add diced zucchini and bell peppers. Use vegetable broth instead of chicken broth for a delicious vegetarian version that's just as satisfying.
- → How long will leftovers keep?
This soup stores beautifully in the refrigerator for up to 4 days. In fact, the flavors often develop and improve overnight. It also freezes well for up to 3 months—just store the garnishes separately and add them fresh when serving.
- → What are the best sides to serve with this soup?
A simple green salad with cilantro-lime dressing pairs perfectly. You might also enjoy serving it with Mexican cornbread, fresh guacamole with tortilla chips, or a quesadilla for a more substantial meal.