Chicken Tortilla Soup Recipe

Olive oil: Used for sautéing the onion and garlic to build the base flavor of the soup.

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a pungent and aromatic flavor.

Chicken breast: The main protein, cooked and shredded for easy eating.

Chicken broth: Forms the liquid base of the soup, adding rich flavor.

Diced tomatoes: Adds acidity and sweetness, balancing the flavors.

Black beans: Adds texture and protein, making the soup more filling.

Corn kernels: Adds a touch of sweetness and crunch.

Cumin: Provides a warm, earthy flavor.

Chili powder: Adds a mild heat and depth of flavor.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a subtle heat and complexity.

Tortilla chips: Crushed and used as a crunchy topping.

Cheddar cheese: Shredded and melted on top for a creamy finish.

Cilantro: Freshly chopped for a burst of freshness and color.

When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This will help build a flavorful base for the soup. Additionally, when adding the spices, toast them briefly in the pot before adding the broth and other ingredients. This will enhance their flavors and give the soup a deeper, more complex taste.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder per clove for a similar taste.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and slightly different flavor.

• corn kernels - Substitute with frozen peas: Frozen peas add a sweet flavor and similar texture.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements the soup.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• tortilla chips - Substitute with crushed crackers: Crushed crackers provide a similar crunch and texture.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor.

• Allow the chicken tortilla soup to cool completely before storing. This helps prevent condensation, which can lead to soggy tortilla chips and diluted flavors.
• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers or freezer-safe bags. This makes it easier to reheat just the amount you need.
• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use it within a safe timeframe.
• Store the soup in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is a better option.
• To freeze, place the airtight containers or freezer bags in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the quality of the chicken and vegetables.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. If the soup has thickened too much, add a bit of chicken broth or water to reach your preferred consistency.
• For a quick reheating option, use the microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• Before serving, top the reheated soup with fresh crushed tortilla chips, shredded cheddar cheese, and chopped cilantro to restore its original deliciousness.

• Stovetop Method:

  1. Pour the leftover chicken tortilla soup into a medium-sized pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Serve hot, and if desired, add fresh tortilla chips, cheddar cheese, and cilantro for that fresh, just-made taste.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Garnish with fresh tortilla chips, cheddar cheese, and cilantro before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir the soup halfway through the heating process to ensure even warming.
  6. Serve hot, topped with fresh tortilla chips, cheddar cheese, and cilantro.

• Slow Cooker Method:

  1. Transfer the leftover chicken tortilla soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once heated through, serve hot with a fresh topping of tortilla chips, cheddar cheese, and cilantro.

• Large pot: Used for cooking the soup and combining all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients together without scratching the pot.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic efficiently.

• Measuring spoons: Necessary for accurately measuring the olive oil, cumin, chili powder, salt, and black pepper.

• Measuring cups: Used for measuring the chicken broth, corn kernels, and other ingredients.

• Can opener: Required for opening the cans of diced tomatoes and black beans.

• Colander: Useful for draining and rinsing the black beans.

• Grater: Needed for shredding the cheddar cheese.

• Serving bowls: Used for serving the finished soup.

• Ladle: Ideal for portioning out the soup into serving bowls.

• Tongs: Helpful for handling the cooked chicken breast when shredding it.

• Mixing bowl: Can be used to hold the shredded chicken before adding it to the soup.

• Garlic press: Optional tool for mincing the garlic more easily.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken breast yourself.

Pre-chopped vegetables: Purchase pre-chopped onions and minced garlic to cut down on prep time.

Canned ingredients: Opt for canned diced tomatoes and canned black beans to avoid extra cooking steps.

Frozen corn: Use frozen corn kernels which are already prepped and ready to add.

One-pot cooking: Cook everything in one large pot to minimize cleanup time.