Chicken Tortilla Soup Recipe

Boneless, skinless chicken breast: Provides the main protein for the soup, ensuring it's hearty and filling.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base.

Onion: Adds sweetness and depth to the soup's flavor.

Garlic: Enhances the overall taste with its aromatic and pungent qualities.

Ground cumin: Brings a warm, earthy flavor that complements the other spices.

Chili powder: Adds a mild heat and rich color to the soup.

Low sodium chicken broth: Forms the base of the soup, providing a savory and balanced flavor.

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

Black beans: Contributes a creamy texture and additional protein.

Corn kernels: Adds a touch of sweetness and a pleasant crunch.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a subtle heat and depth of flavor.

Cilantro: Provides a fresh, herbaceous note as a garnish.

Tortilla chips: Adds a crunchy texture and a bit of saltiness as a garnish.

When cooking the chicken breast, consider poaching it in the chicken broth instead of cooking it separately. This method not only infuses the chicken with more flavor but also keeps it moist and tender. Simply add the chicken breast to the simmering broth in step 3 and let it cook through, then remove, shred, and return it to the soup.

• boneless, skinless chicken breast - Substitute with boneless, skinless turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable substitute.

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

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon for each clove.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices in the soup.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild heat, though it is less spicy than chili powder.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor to diced tomatoes.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative to black beans.

• corn kernels - Substitute with peas: Peas can add a sweet flavor and similar texture to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup, though use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can still complement the soup.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can be a good alternative to cilantro.

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

• Allow the chicken tortilla soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors often meld together beautifully, making the soup even more delicious the next day.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without compromising its taste and texture.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's quality.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• Garnish with fresh cilantro and crushed tortilla chips just before serving to maintain their texture and flavor.

• Stovetop Method: Pour the chicken tortilla soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Once it reaches a gentle simmer, it's ready to serve. This method helps maintain the texture of the chicken and vegetables.

• Microwave Method: Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot. Be cautious as the bowl may become very hot.

• Slow Cooker Method: If you have a bit more time, pour the leftover soup into a slow cooker. Set it on low and let it heat for 1-2 hours. This method is great for preserving the flavors and ensuring the soup is evenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the soup is hot throughout. This method is useful if you're reheating a large quantity.

• Double Boiler Method: For a gentle reheating process, use a double boiler. Place the soup in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the soup is hot. This method helps prevent the soup from burning or sticking to the pot.

• Large pot: A deep and spacious pot is essential for cooking the soup, allowing all ingredients to blend and simmer properly.

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

• Cutting board: Provides a stable surface for chopping onions, garlic, and cilantro.

• Chef's knife: A sharp knife is crucial for efficiently chopping and mincing ingredients.

• Measuring spoons: Ensures accurate measurement of spices like cumin and chili powder.

• Measuring cups: Useful for measuring liquids like chicken broth and solid ingredients like corn.

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

• Separate pan: Used to cook the chicken breast separately before shredding it.

• Tongs: Handy for handling and shredding the cooked chicken breast.

• Ladle: Perfect for serving the soup into bowls.

• Bowls: Used for serving the finished soup.

• Garlic press: Makes mincing garlic quick and easy.

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

• Grater: Optional, but can be used if you want to add some cheese as an additional garnish.

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

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

Canned ingredients: Opt for canned corn and diced tomatoes to avoid extra chopping and cooking.

One-pot method: Cook the chicken breast directly in the soup pot and shred it in the pot to save on dishwashing.

Batch cooking: Double the recipe and freeze half for a quick meal later.