Chicken Tortilla Soup: A Symphony of Flavors
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 1/2 teaspoons garlic powder
- garlic powder
- 2 cups chicken broth
- olive oil
- kosher salt
- 2 cups water
- 1 tablespoon olive oil
- avocado
- 1 red bell pepper chopped
- 1 1/2 teaspoons kosher salt
- roma tomatoes
- ingredients
- ingredients1 tablespoon olive oil 1 large carrot p
- 1 tablespoon olive oil 1 large carrot peeled and chopped 1/2 on
- 1 tablespoon olive oil 1 large carrot peeled and chopped 1/2 on
- 1
- tablespoon
- 1 large carrot peeled and chopped
- 1
- large carrot
- peeled and chopped
- 1/2 onion chopped
- 1/2
- onion
- chopped
- 1 celery stalk chopped
- 1
- celery stalk
- chopped
- 1
- red bell pepper
- chopped
- 1 1/2
- teaspoons
- 3 teaspoons taco seasoning
- 3
- teaspoons
- taco seasoning
- 2 roma tomatoes quartered
- 2
- quartered
- 1 15 ounce can fire roasted diced tomatoes drained
- 1 15
- ounce
- can fire roasted diced tomatoes
- drained
- 1 can fire roasted diced green chiles drained
- 1
- can fire roasted diced green chiles
- drained
- 2 ounces monterey jack cheese or 1/3 cup mexican shredded c
- 2
- ounces
- monterey jack cheese
- or 1/3 cup mexican shredded cheese
- 1 can black beans drained and divided
- 1
- can black beans
- drained and divided
- 1/2 avocado
- 1/2
- 10 tortilla chips we use food should taste good multi
- 10
- tortilla chips
- we use food should taste good multigrain chips fro
- 2
- cups
- chicken broth
- 2
- cups
- water
- 3 chicken breasts cooked and shredded
- 3
- chicken breasts
- cooked and shredded
- 1 1/2-2 cups corn
- 1 1/2-2
- cups
- corn
- 1 1/2
- teaspoons
- 1/4 cup chopped cilantro
- 1/4
- cup
- chopped cilantro
- Carbohydrate 303.646942631592 g
- Cholesterol 3132.52 mg
- Fat 891.358575722241 g
- Fiber 82.7642033799731 g
- Protein 820.998409538123 g
- Saturated Fat 249.521911627987 g
- Serving Size 1 1 recipe (8628g)
- Sodium 16975.1646444629 mg
- Sugar 220.882739251619 g
- Trans Fat 64.8434206761517 g
- Calories 12531 calories
Welcome to my kitchen, where the aroma of a vibrant and comforting chicken tortilla soup fills the air. Let me share with you the secret to creating a soup that will warm your soul and leave you utterly satisfied.
This symphony of flavors begins with a rich base of chicken broth, water, and a hint of garlic powder. Tender chicken breasts, cooked and shredded, add a hearty texture, while colorful veggies like red bell peppers, tomatoes, green chiles, and corn burst with freshness and sweetness. The soup is then seasoned to perfection with kosher salt and taco seasoning, creating a harmonious blend of savory and spicy notes.
To enhance the soup's creamy texture, I add shredded Monterey Jack cheese, which melts into the broth and envelops the other ingredients in a velvety embrace. Black beans, drained and divided, provide a boost of protein and a delightful contrast in texture. I reserve some beans to sprinkle on top as a vibrant garnish, adding both flavor and visual appeal.
But wait, there's more! When serving, I like to add sliced avocado and crispy tortilla chips to each bowl. The creamy avocado adds a touch of richness, while the tortilla chips provide a satisfying crunch that complements the soft and flavorful soup. The finishing touch is a sprinkle of chopped cilantro, delivering a burst of freshness that brightens the entire dish.
So, whether you're craving a cozy night in or a hearty lunch on a chilly day, this chicken tortilla soup is sure to become a favorite. Its vibrant flavors, comforting aroma, and satisfying texture will make it a staple in your culinary repertoire.
Step-by-step
- 1 1/2 teaspoons garlic powder
- 2 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 1/2 teaspoons kosher salt
- 2 roma tomatoes, quartered
- 1 can (15 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) fire-roasted diced green chiles, drained
- 2 ounces Monterey Jack cheese, shredded
- 1 can (15 ounces) black beans, drained and divided
- 1/2 avocado
- 10 tortilla chips
- 3 chicken breasts, cooked and shredded
- 1 1/2-2 cups corn
- 1/4 cup chopped cilantro
