DESCRIPTION OF SPICY CHICKEN TORTILLA SOUP
Spicy Chicken Tortilla Soup brings a burst of Mexican-inspired flavours to your table. This hearty soup combines tender chicken, vibrant bell peppers, and aromatic spices with a tangy kick from enchilada sauce, making it the perfect comfort food for chilly evenings or casual get-togethers. Topped with crisp tortilla strips, fresh cilantro, and creamy avocado, each bowl offers a delightful mix of textures and tastes that are sure to satisfy.
RECIPE CATEGORY
- Dinner
SERVING SIZE
- Serves 8
CUISINE
- Mexican
PREPARATION/TECHNIQUES
- Simmer
OCCASION/HOLIDAY
- Fall, Winter, Party, Super Bowl
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Low Fat, Low Sodium, High Fibre
DISH TYPE
- Soup / Stew
INGREDIENTS FOR SPICY CHICKEN TORTILLA SOUP
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 10 oz can of hot enchilada sauce
- 1 4.5 oz can chopped green chiles
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 1/2 lb chicken breasts
- Juice of 1 lime
- Toppings: cilantro, avocado, shredded cheese
FULL NUTRITIONAL INFORMATION
- Calories: Approximately 220 per serving
- Total Fat: 6g
- Protein: 25g
- Carbohydrates: 20g
- Fiber: 5g
- Sodium: 680mg
PREPARATION FOR SPICY CHICKEN TORTILLA SOUP
- Cook Onion and Garlic: In a large pot or Instant Pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and cook for another minute until fragrant.
- Add Liquids and Tomatoes: Pour in the chicken broth, crushed tomatoes, enchilada sauce, and green chillies.
- Season and Simmer: Stir in cumin, chilli powder, salt, and pepper. Add the bay leaf.
- Cook Chicken: If using raw chicken breasts, add them now and bring to a boil. Reduce heat and simmer until chicken is cooked through. Remove chicken, shred, and return to the pot. If using rotisserie chicken, add it shredded near the end of cooking.
- Add Beans and Corn: Stir in black beans and corn. Continue to simmer for about 10 minutes.
- Finish with Lime and Herbs: Stir in lime juice. Adjust seasoning as needed.
- Serve: Ladle into bowls and top with chopped cilantro, diced avocado, and shredded cheese.
PREP TIME
- 15 minutes
COOKING TIME
- 30 minutes
TIPS FOR SPICY CHICKEN TORTILLA SOUP
- Use a hand blender to slightly puree the soup for a thicker base without diminishing the texture of the ingredients.
- For a crisper topping, lightly fry strips of tortilla in oil until golden, or bake them for a healthier option.
VARIATIONS
- Vegetarian Option: Substitute the chicken with quinoa or extra beans for a protein-rich vegetarian version.
- Spice Level: Adjust the amount of enchilada sauce or add diced jalapeños for extra heat.
PREPPING AND STORAGE GUIDE FOR SPICY CHICKEN TORTILLA SOUP
- Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat.
- Freeze without the toppings for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly.
Embrace the flavours of Spicy Chicken Tortilla Soup, a dish that promises warmth and satisfaction with every spoonful, perfect for any season or reason.