Craving a warm, comforting bowl of delicious chicken tortilla soup? Forget takeout! This recipe lets you recreate the magic of Mcalister's famous soup right in your own kitchen. It’s easier than you think, bursting with flavor, and perfect for a quick weeknight dinner or a cozy weekend meal. This recipe is a fantastic example of healthy meals and easy recipes all rolled into one delicious dish. Get ready to savor every spoonful of this homemade cooking masterpiece!
Ingredients:
This recipe makes about 6 servings.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- Avocado, diced, for garnish
- Shredded cheese, for garnish
- Tortilla strips, for garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for garnish
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Simmer the soup: Add the diced tomatoes (undrained), chicken broth, shredded chicken, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
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Add the beans and corn: Stir in the corn and black beans. Simmer for another 5 minutes to heat through.
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Serve and enjoy: Ladle the soup into bowls and garnish generously with avocado, shredded cheese, tortilla strips, fresh cilantro, and a squeeze of lime.
Tips for the Best Chicken Tortilla Soup:
- For a richer flavor: Use homemade chicken broth instead of store-bought. Roasting the chicken before shredding it adds incredible depth of flavor.
- Spice it up: Adjust the amount of cayenne pepper to your liking. A dash of smoked paprika adds another layer of smoky flavor.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. This makes it perfect for quick dinner ideas.
- Add some veggies: Feel free to add other vegetables like zucchini, carrots, or corn on the cob.
Variations:
- Vegetarian: Omit the chicken and add 1 cup of cooked quinoa or lentils for extra protein.
- Creamy version: Stir in a dollop of sour cream or Mexican crema before serving.
- Spicy kick: Add a chopped jalapeño pepper along with the onion and bell pepper.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 10-15g Carbohydrates: 30-40g
This delicious and easy chicken tortilla soup recipe is a guaranteed crowd-pleaser. It's a perfect example of healthy meals and satisfying homemade cooking, making it an excellent addition to your repertoire of best recipes. Enjoy!