Craving a warm, flavorful, and surprisingly easy weeknight meal? Look no further than Trisha Yearwood's Chicken Tortilla Soup! This recipe is a delightful blend of savory chicken broth, smoky chipotle peppers, and vibrant vegetables, all simmered to perfection. It's the ultimate comfort food, perfect for chilly evenings or a quick and healthy lunch. This easy recipe is a testament to the magic of homemade cooking, transforming simple ingredients into a delicious dish that's sure to become a family favorite. Get ready to experience the best of quick dinner ideas with a healthy twist!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 (4-ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 (15-ounce) can corn, drained
- Avocado, shredded cheese, tortilla strips, and sour cream for serving
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3-5 minutes, until slightly tender.
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Build the Flavor Base: Add the diced tomatoes (undrained), chicken broth, shredded chicken, green chilies (undrained), chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot. Season generously with salt and pepper.
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Simmer to Perfection: Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together. This is a great time to multitask!
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Add Corn and Serve: Stir in the drained corn during the last 5 minutes of simmering. Taste and adjust seasonings as needed.
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Garnish and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings: avocado slices, shredded cheese, crunchy tortilla strips, and a dollop of sour cream.
Cooking Tips for Delicious Chicken Tortilla Soup:
- Rotisserie chicken is your best friend: Using pre-cooked chicken significantly cuts down on prep time, making this a true quick dinner idea.
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. For a milder soup, omit it altogether.
- Fresh is best: If you have fresh tomatoes and chilies on hand, feel free to use them instead of canned. Just chop them finely.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.
Variations:
- Vegetarian Option: Omit the chicken and add 1 (15-ounce) can of black beans for a hearty vegetarian version.
- Spicy Kick: Add a chopped jalapeño pepper along with the onion and garlic for an extra spicy twist.
- Creamy Delight: Stir in a splash of heavy cream or coconut milk at the end for a creamier texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on toppings)
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
This delicious and healthy Trisha Yearwood-inspired chicken tortilla soup is a perfect example of easy recipes that don't compromise on flavor. It's a recipe that's easy to adapt to your preferences, making it a versatile addition to your repertoire of homemade cooking. Enjoy!