Chicken Tortilla Soup: A Symphony of Flavors
Indulge in a bowl of comfort with this bursting-with-flavor chicken tortilla soup. Every ingredient harmonizes perfectly, creating a hearty and satisfying meal that will tantalize your taste buds.
Indulge in a bowl of comfort with this bursting-with-flavor chicken tortilla soup. Every ingredient harmonizes perfectly, creating a hearty and satisfying meal that will tantalize your taste buds.
- 1 1/2 teaspoons garlic powder
- garlic powder
- 2 cups chicken broth
- olive oil
- kosher salt
- 2 cups water
- 1 tablespoon olive oil
- avocado
- 1 red bell pepper chopped
- 1 1/2 teaspoons kosher salt
- roma tomatoes
- ingredients
- ingredients1 tablespoon olive oil 1 large carrot p
- 1 tablespoon olive oil 1 large carrot peeled and chopped 1/2 on
- 1 tablespoon olive oil 1 large carrot peeled and chopped 1/2 on
- 1
- tablespoon
- 1 large carrot peeled and chopped
- 1
- large carrot
- peeled and chopped
- 1/2 onion chopped
- 1/2
- onion
- chopped
- 1 celery stalk chopped
- 1
- celery stalk
- chopped
- 1
- red bell pepper
- chopped
- 1 1/2
- teaspoons
- 3 teaspoons taco seasoning
- 3
- teaspoons
- taco seasoning
- 2 roma tomatoes quartered
- 2
- quartered
- 1 15 ounce can fire roasted diced tomatoes drained
- 1 15
- ounce
- can fire roasted diced tomatoes
- drained
- 1 can fire roasted diced green chiles drained
- 1
- can fire roasted diced green chiles
- drained
- 2 ounces monterey jack cheese or 1/3 cup mexican shredded c
- 2
- ounces
- monterey jack cheese
- or 1/3 cup mexican shredded cheese
- 1 can black beans drained and divided
- 1
- can black beans
- drained and divided
- 1/2 avocado
- 1/2
- 10 tortilla chips we use food should taste good multi
- 10
- tortilla chips
- we use food should taste good multigrain chips fro
- 2
- cups
- chicken broth
- 2
- cups
- water
- 3 chicken breasts cooked and shredded
- 3
- chicken breasts
- cooked and shredded
- 1 1/2-2 cups corn
- 1 1/2-2
- cups
- corn
- 1 1/2
- teaspoons
- 1/4 cup chopped cilantro
- 1/4
- cup
- chopped cilantro
- Carbohydrate 303.646942631592 g
- Cholesterol 3132.52 mg
- Fat 891.358575722241 g
- Fiber 82.7642033799731 g
- Protein 820.998409538123 g
- Saturated Fat 249.521911627987 g
- Serving Size 1 1 recipe (8628g)
- Sodium 16975.1646444629 mg
- Sugar 220.882739251619 g
- Trans Fat 64.8434206761517 g
- Calories 12531 calories
Step-by-step
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 large carrot peeled and chopped, 1/2 onion chopped, 1 celery stalk chopped, and 1 red bell pepper chopped, then sauté until softened.
- Stir in 3 teaspoons taco seasoning, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons kosher salt.
- Add 2 roma tomatoes quartered, 1 15 ounce can fire roasted diced tomatoes drained, and 1 can fire roasted diced green chiles drained.
- Pour in 2 cups chicken broth and 2 cups water, bringing the mixture to a boil.
- Add 3 chicken breasts cooked and shredded, 1 1/2-2 cups corn, and half of the can black beans drained and divided.
- Reduce heat and simmer for about 15-20 minutes to let the flavors meld.
- Serve hot, garnished with 1/4 cup chopped cilantro, diced avocado, 2 ounces monterey jack cheese or 1/3 cup mexican shredded cheese, and crushed tortilla chips.
Unlike a traditional chicken noodle soup built on a slow-simmered raw meat bone broth, tortilla soups rely on rapid flavor extraction from high-acid ingredients like fire-roasted tomatoes and green chiles. Sweating the mirepoix of carrots, onions, celery, and red bell pepper in olive oil for roughly eight to ten minutes breaks down their cellular walls before any liquid enters the pot. Raw garlic powder burns easily and turns bitter if exposed directly to high heat, so dust it over the vegetables only after they have softened and the moisture in the pan has reduced. Layering the liquids by combining chicken broth and water prevents the sodium concentration from overwhelming the delicate sweetness of the corn and black beans. Shredded chicken breasts added near the end of cooking absorb the surrounding broth within five minutes without drying out or turning stringy. Visual cues dictate when the aromatics are finished: the onions must appear translucent and the carrots should yield slightly to the pressure of a wooden spoon. Garnishing with avocado, Monterey Jack cheese, and crushed tortilla chips introduces necessary fats and textures that contrast sharply with the simmering liquid base. Store leftovers in an airtight container in the refrigerator for up to four days, keeping the crunchy toppings separate until the exact moment of service to prevent premature sogginess.
