Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present pressure to get dinner on the table before everyone collapses from exhaustion. That's why I've become a huge fan of quick, easy recipes that don't compromise on flavor. This Easy Chicken Tortilla Soup is my go-to recipe when I need a satisfying and comforting meal without spending hours in the kitchen.

The beauty of this soup lies in its simplicity and versatility. You can easily adapt it to your own taste preferences and what you have on hand. I often use leftover rotisserie chicken to save time, but you can just as easily cook some chicken breasts from scratch. The same goes for the corn – fresh or frozen works perfectly. The key ingredients that really make this soup sing are the fire-roasted diced tomatoes, which add a smoky sweetness, and the blend of cumin and chili powder, which provides a warm and inviting spice. It's a beautiful balance of flavors that satisfies my craving for something hearty and flavorful without being overly spicy.

The best part? This recipe is incredibly forgiving. Don't worry about precise measurements; feel free to adjust the spices to your liking. One night, I might add a little extra chili powder for a spicier kick, while another time I might opt for a milder flavor profile. The flexibility of the recipe makes it perfect for weeknight cooking, where improvisation is often necessary.

Beyond its convenience, this soup is also incredibly nutritious. It's packed with protein from the chicken, fiber from the corn, and plenty of vitamins and minerals from the vegetables. This makes it a guilt-free comfort food that the whole family can enjoy.

I often serve this soup with a side of crusty bread for dipping, or a simple green salad to add some freshness to the meal. For those who prefer a bit more heat, you can add a dollop of sour cream or a squeeze of lime to the finished dish. As for garnishes, I love adding diced avocado, chopped cilantro, or a sprinkle of extra cheese. The possibilities are endless.

This recipe has become a staple in our family's dinner rotation. It's easy, delicious, and versatile. I highly recommend trying it out – you might just find your new favorite weeknight meal! Whether you're a busy professional, a tired mom, or simply someone who appreciates a quick and tasty dinner, this recipe will quickly become a go-to in your kitchen. The simple steps allow even the most novice cook to master it, and the delicious result will leave you and your family feeling satisfied and happy.

Ingredients you'll need:

• Salt and pepper
• 1 tsp garlic powder
• 1 1/2 cups shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• 8 cups chicken broth
• 1 tsp onion powder
• 3 cups shredded rotisserie chicken
• 1 (15oz) can fire-roasted diced tomatoes
• 1 1/2 cups grilled corn kernels
• 3 tsp cornstarch mixed with 1 tbsp water
• 4 corn tortillas, cut into thin strips
• Optional garnishes: diced avocado, chopped cilantro

I hope you enjoy this recipe as much as we do! Let me know in the comments if you try it and what your favorite variations are. Happy cooking!

Step-by-step

• Blend the diced tomatoes, garlic and onion powder in a blender until smooth, then pour into a large Dutch oven and cook on medium-high heat until the liquid has reduced to half, about 5 minutes.
• Stir in the chicken broth, chicken and corn, and then season with the cumin and chili powder.
• Taste the soup and then season with salt and pepper to taste.
• Combine the 3 teaspoons of cornstarch with 1 tablespoon of water and then stir into the soup.
• Bring the soup to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Divide the tortilla strips among the serving bowls, ladle in the soup and top with cheese and any other optional garnish you desire.