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Looking for the perfect chicken tortilla soup that rivals your favorite Mexican restaurant? This quick 30-minute recipe delivers incredible depth of flavor with minimal effort. The rich, spicy broth, tender shredded chicken, and crispy homemade tortilla strips come together to create a truly restaurant-quality soup you can easily make at home.
This soup recipe came together on a chilly evening when traditional tortilla soup was calling. Using pantry staples and some key fresh ingredients, it evolved into something even more satisfying than the restaurant version.
Key Ingredients
- Chicken: Use rotisserie chicken for convenience or any pre-cooked chicken
- Tortillas: Fresh corn tortillas yield the best crispy strips
- Stock: Choose low-sodium chicken stock for seasoning control
- Black Beans: Adds protein and hearty texture
- Fresh Citrus: Lime juice provides essential brightness
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Preparation Method
- Base Preparation:
- Start by sautéing diced onions and jalapeños until softened. Allow onions to caramelize slightly for enhanced flavor. Add minced garlic and cook until fragrant.
- Soup Development:
- Gradually incorporate ingredients to build flavor layers. Deglaze with stock to incorporate browned bits from pan bottom, developing rich color and taste.
This recipe evolved during extensive testing to find the perfect spice balance. Even those sensitive to heat enjoy this version, though extra cheese is always welcome for mellowing the flavors.
Customization Options
Consider this a foundation recipe. Add seasonal vegetables like zucchini or peppers, or create a vegetarian version with extra beans and corn. The base recipe remains reliable through various adaptations.
Serving Suggestions
Create a topping station with fresh avocado, lime wedges, shredded cheese, sour cream, and plenty of tortilla strips. Consider making extra strips - they're always the first topping to disappear.
Storage Guidelines
Flavors develop beautifully over 1-2 days in refrigeration. Store tortilla strips separately to maintain crispness. Freezes well for up to 3 months without toppings.
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Kitchen Tips
- Toast spices with vegetables before adding liquid
- Store tortilla strips separately in airtight container
- Prepare extra tortilla strips for garnishing
- Check seasoning before serving
This recipe has proven reliable through countless preparations, from casual family dinners to entertaining guests. It offers the perfect balance of convenience and authentic flavor, making it an essential addition to any recipe collection.
Frequently Asked Questions
- → How can I make it spicier?
- Spice it up by keeping the jalapeño seeds or throwing in a serrano pepper or extra cayenne.
- → Can I use pre-made tortilla strips?
- You can, but they won’t be as crispy or flavorful as the fresh ones. Plus, homemade ones are easy to make in 15 minutes!
- → What’s the best way to store leftovers?
- Keep the soup separate from the tortilla strips. The soup will last 5-7 days refrigerated, and the strips stay good for 5 days at room temperature.
- → Can I freeze the soup?
- Absolutely! Just freeze without toppings for up to 4 months, then make fresh tortilla strips for serving.
- → What other beans work in this recipe?
- Feel free to swap in kidney beans or pinto beans instead of black beans—they’ll taste great too!