Craving that warm, comforting bowl of Chili's Chicken Tortilla Soup? Forget the drive-through and the hefty bill! This recipe lets you recreate that delicious restaurant experience right in your own kitchen. It's easier than you think, and the result is a flavorful, healthy meal the whole family will love. Get ready for a taste of sunshine in a bowl! This easy recipe is perfect for busy weeknights, offering a quick dinner idea that’s both delicious and satisfying.
Ingredients: A Symphony of Flavors
This recipe serves 4-6 people. Adjust quantities as needed.
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
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For the Soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 jalapeno pepper, seeded and minced (optional, for extra heat)
- 1 tsp dried oregano
- 1/2 tsp cumin
- Salt and pepper to taste
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For Serving:
- Avocado, diced
- Shredded cheese (Monterey Jack or cheddar recommended)
- Tortilla strips
- Sour cream or Greek yogurt (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges
Step-by-Step Instructions: A Culinary Journey
1. Cooking the Chicken: Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until fully cooked through and no longer pink, about 6-8 minutes per side. Remove from the skillet and shred.
2. Building the Soup: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and jalapeno (if using) and cook for another minute until fragrant.
3. Simmering to Perfection: Stir in the crushed tomatoes, chicken broth, black beans, corn, oregano, cumin, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld beautifully.
4. Combining and Serving: Add the shredded chicken to the soup and stir to combine. Taste and adjust seasonings as needed. Serve hot, garnished generously with avocado, cheese, tortilla strips, sour cream or Greek yogurt (if desired), cilantro, and a squeeze of lime.
Tips and Tricks for Soup Success:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.
- Customize your toppings: Get creative with your toppings! Try adding shredded lettuce, diced tomatoes, or a dollop of guacamole.
Variations: Endless Possibilities
- Vegetarian Chili's Chicken Tortilla Soup: Omit the chicken and add a can of drained and rinsed chickpeas for a hearty vegetarian version.
- Spicy Chicken Tortilla Soup: Increase the amount of jalapeno or add a pinch of cayenne pepper for a spicier kick.
- Creamy Chicken Tortilla Soup: Stir in a dollop of sour cream or Mexican crema at the end for a creamier texture.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 10-15g Carbohydrates: 30-40g
This homemade Chili's Chicken Tortilla Soup recipe is a guaranteed crowd-pleaser. It's a delicious and healthy meal that’s perfect for any occasion. Enjoy!