Save to Pinterest This vibrant dish features tender chicken simmered in a broth enriched with fire-roasted tomatoes, black beans, and warming spices like cumin and smoked paprika. Crispy tortilla strips add delightful texture alongside avocado, cilantro, and lime wedges that brighten each spoonful. The combination of mild heat from jalapeño and earthy flavors makes it a satisfying, gluten-free option ideal for any day when comfort meets spice.
Discovering this spicy chicken tortilla soup was like uncovering a warm, comforting hug from the kitchen on a chilly day. The first time I made it, the aroma of fire-roasted tomatoes and toasted tortilla strips filled the whole house, inviting everyone to gather around.
I remember one evening when unexpected guests arrived just as I was finishing the soup; the crispy topping and fresh lime wedges sparked immediate praise and smiles all around.
Ingredients
- Boneless, skinless chicken breasts: I prefer using fresh chicken for tender bites; dicing them small helps absorb all those spicy soup flavours.
- Fire-roasted diced tomatoes: They add a smoky depth and I always drain slightly to keep the soup rich but not watery.
- Corn tortillas: Corn tortillas give that authentic crispiness, and cutting them thin ensures they turn perfectly golden in the oven.
- Spices (cumin, smoked paprika, chili powder, oregano): I grind mine fresh when I can; it makes the soup sing with warmth and complexity.
- Fresh vegetables (onion, garlic, bell pepper, jalapeño): These build the base flavour; I never skip the jalapeño for that lively heat.
Instructions
- Get Everything Ready:
- Preheat your oven to 200°C (400°F) and line the baking sheet with tortilla strips brushed lightly with olive oil. The scent of toasting corn will start to fill the air in minutes.
- Sizzle the Veggies:
- In a large pot over medium heat, sweat the onion, bell pepper, and jalapeño until softened — expect a fragrant waft of garlic and spices soon after.
- Brown the Chicken:
- Add the diced chicken and sauté until it takes on golden edges, locking in juices that promise tender bites ahead.
- Spice It Up:
- Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper — watch as the mixture releases a comforting warmth that makes your kitchen smell like a cozy Mexican cantina.
- Simmer to Perfection:
- Add tomatoes, broth, beans, and corn, then bring to a simmer. The bubbling mix melds those flavors together over 18–20 minutes, thickening into hearty deliciousness.
- Final Touches:
- Adjust seasoning to your taste, then ladle the soup into bowls. Top generously with crispy tortilla strips, avocado, cilantro, lime wedges, and optional cheese or sour cream for a festive finish.
Save to Pinterest This soup quickly became more than a meal—it’s a comfort on rainy days, a celebration of simple ingredients coming alive together, and a trusted friend during cozy nights in.
Keeping It Fresh
Fresh herbs like cilantro and a squeeze of lime right before serving brighten every bowl, cutting through the smoky richness and giving the soup that lively final note that feels like a happy dance on your taste buds.
When You're Missing Something
If you don’t have one spice on hand, don’t sweat it. You can often swap smoked paprika for regular paprika with a dash of liquid smoke, or add a pinch of cayenne for extra heat to make up for less chili powder.
Serving Ideas That Clicked
I’ve found serving this soup with warm corn tortillas or a simple avocado salad brings a complete, satisfying meal that friends rave about.
- Always have extra lime wedges ready for guests to customize their bowl.
- Keep some shredded cheese and sour cream handy for topping fans.
- Leftovers taste even better the next day after flavors meld for a full day.
Save to Pinterest Thanks for sharing this kitchen moment with me—here’s to many cozy bowls and good times ahead!
Frequently asked questions about this recipe
- → How can I add more heat to the dish?
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For extra spiciness, include jalapeño seeds or a pinch of cayenne pepper while cooking to boost the heat level naturally.
- → What can I use instead of black beans?
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Pinto beans work well as a substitute and offer a similar creamy texture and flavor balance.
- → Is there a vegetarian option to try?
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Replace chicken with additional beans or diced zucchini and use vegetable broth for a satisfying vegetarian version.
- → How do I make the tortilla strips crispy?
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Brush strips with olive oil, spread on a baking sheet, and bake at 200°C (400°F) for 8–10 minutes until golden and crisp.
- → Can I prepare this dish ahead of time?
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Yes, it stores well refrigerated for a day or two; reheat gently while stirring to maintain flavors and texture.
