Fiesta Chicken Tortilla Soup

Fiesta Chicken Tortilla Soup

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Preparation time:25 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, chopped (about 1 ½ cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, chopped (about 1 cup)
• 1 jalapeño, seeded and minced (adjust to taste)
• 1 teaspoon chili powder (5 ml)
• 1 teaspoon ground cumin (5 ml)
• ½ teaspoon smoked paprika (2.5 ml)
• ¼ teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
• 8 cups chicken broth (2 liters)
• 1 (28 ounce) can fire-roasted diced tomatoes, undrained (794 grams)
• 1 (15 ounce) can black beans, rinsed and drained (425 grams)
• 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained (283 grams)
• 2 cups cooked chicken, shredded (about 1 pound / 454 grams) (rotisserie chicken works great!)
• 1 tablespoon lime juice (15 ml)
• Salt and black pepper to taste
• 6 corn tortillas, cut into ¼-inch strips
• 2 tablespoons olive oil (30 ml)
• Salt to taste
• Shredded cheddar cheese
• Avocado, diced
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Instructions:

• Toss tortilla strips with olive oil and salt. Bake or pan-fry until golden brown and crispy. Set aside.
• Heat olive oil in a large pot. Add onion, garlic, bell pepper, and jalapeño. Sauté until softened.
• Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
• Pour in chicken broth, diced tomatoes, black beans, and Ro-Tel. Bring to a simmer.
• Stir in shredded chicken. Simmer for 20 minutes to allow flavors to meld.
• Stir in lime juice. Season with salt and pepper to taste. Ladle into bowls.
• Top with tortilla strips, cheese, avocado, sour cream, cilantro, and lime wedges, as desired.

Nutrition Facts

Calories:350 calories

Fat:15g

Fiber:7g

Recipe Info

Category:Soup

Cuisine:Mexican

Fiesta Chicken Tortilla Soup: Your Gateway to Mexican Flavours

Fancy a trip to mexico without leaving your kitchen? this mexican soup recipe is your ticket! seriously, who doesn't love a bowl of warming, flavourful soup? this mexican chicken wonder will transport you straight to a sunny cantina.

Honestly, this is how you make authentic mexican chicken soup at home.

A Taste of Mexico in a Bowl

Mexican soup recipes are often born from generations of tradition. this particular pollo soup mexican chicken delight isn’t just a recipe; it’s a hug in a bowl, influenced by classic mexican caldo de rez recipe .

It takes about an hour, medium difficulty, and makes enough for 6 hungry amigos. we are also looking into ways of making easy green posole recipe chicken

Why This Mexican Soup Rocks

Beyond the amazing taste, this mexican soup chicken is packed with goodness. chicken provides lean protein, and tomatoes are full of antioxidants.

Make this mexican style chicken soup for a cosy night in or a lively get-together. it is also an excellent choice to make some chicken soup recipes homemade .

Seriously, the vibrant flavours and satisfying crunch of tortilla strips make it something special.

Next up? Let's gather our ingredients and cook up some pollo recipe . We will also explain how to make caldo de pollo Mexican chicken soups .

Okay, let's dive into the good stuff – the ingredients and the kit you'll need to whip up some seriously tasty mexican soup .

Forget fancy pants stuff. this is real-life cooking, innit?

Ingredients & Equipment

Main Ingredients for Epic Mexican Soup

So, we're making a killer Fiesta Mexican Chicken Soup , right? Here's what you'll need, precise like a good surgeon, but still chill.

• Olive oil: 2 tablespoons (that's 30 ml for my metric friends).
• One large yellow onion. Chop it!
• Garlic: 2 cloves , minced. Go easy; you don't want vampire breath.
• Red bell pepper: One, chopped. Adds a sweet touch.
• Jalapeño: One, seeded and minced. Careful, it's spicy!
• Chili powder: 1 teaspoon ( 5 ml ).
• Ground cumin: 1 teaspoon ( 5 ml ).
• Smoked paprika: ½ teaspoon ( 2.5 ml ). Gives a smoky kick.
• Cayenne pepper: ¼ teaspoon ( 1.25 ml ). Optional if you like it hot.
• Chicken broth: 8 cups ( 2 liters ). Low sodium is good.
• Fire-roasted diced tomatoes: One 28-ounce can ( 794 grams ), undrained.
• Black beans: One 15-ounce can ( 425 grams ), rinsed.
• Ro-Tel: One 10-ounce can ( 283 grams ), undrained.
• Cooked chicken: 2 cups (about 1 pound / 454 grams ), shredded. Rotisserie chicken is clutch!
• Lime juice: 1 tablespoon ( 15 ml ). Fresh is best.
• Salt and pepper: To taste.

For the crispy tortilla strips (essential, BTW):

• Corn tortillas: 6 .
• Olive oil: 2 tablespoons ( 30 ml ).
• Salt: To taste.

Toppings? Go wild! Shredded cheddar cheese, diced avocado, sour cream or Greek yogurt, fresh cilantro, and lime wedges. You know the drill.

Quality check: for the chicken, go for organic or free-range if you can. makes a difference in flavour, honestly. fire-roasted tomatoes should be a good brand; some are just watery.

I once cheaped out on tomatoes and almost ruined my mexican soup recipes night!

Seasoning Notes for the Ultimate Flavor Bomb

This is where the magic happens.

• Chili powder, cumin, smoked paprika, cayenne pepper is my go-to for authentic Mexican chicken soup flavor. It is amazing!
• For extra depth, consider a tiny pinch of cinnamon. Don’t tell anyone I told you that.
• No smoked paprika? Regular paprika will do, but add a drop of liquid smoke if you have it.

Equipment Needed (Keep it Simple)

• Large stockpot or Dutch oven. For serious simmering.
• Large skillet for tortilla strips. Unless you're baking them.
• Cutting board and knife. Obvs.
• Measuring cups and spoons. Don't guess it, folks!

Alternatives? No Dutch oven? A large, heavy pot works fine. Can't find a skillet? Use a baking sheet for the tortilla strips. We're not posh, right?

Honestly, how to make caldo de pollo Mexican chicken soups shouldn’t need a whole kitchen shop. Keep it simple, keep it tasty, and enjoy!

Alright, let's dive into making some Mexican soup ! Seriously, who doesn't love a big bowl of warm, comforting Mexican soup recipes , especially when it's a Fiesta Mexican Style Chicken Soup that tastes like sunshine and good times? I'm thinking we're gonna nail this Authentic Mexican Chicken Soup ! Did you know that around 73% of people prefer homemade chicken soup recipes homemade over store-bought? Bonkers, right? It just shows you how much we crave that touch of home!

Prep Like a Pro: Your Mise en Place

First things first, let's get organized. it’s time for that essential mise en place , which is just a fancy way of saying "get your stuff together.

" chop 1 large yellow onion , mince 2 cloves of garlic , dice 1 red bell pepper , and finely chop 1 jalapeño .

Seeds out for less heat, unless you're feeling brave. grab 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (optional) .

Open 1 (28 ounce) can of fire-roasted diced tomatoes, 1 (15 ounce) can of black beans and 1 (10 ounce) can of ro-tel .

Shred about 2 cups of cooked chicken . easy peasy! having everything ready saves so much time. trust me.

Get Your Fiesta On: Soup Time!

Ready to get cooking? Here's how to bring this fiesta to life:

1. Crispy Tortilla Magic: Toss those 6 corn tortillas strips with 2 tablespoons of olive oil and salt. Then, bake them at 375° F ( 190° C) for 8- 10 minutes , until they are golden and crispy. Don't burn them. Nobody likes burnt tortillas.
2. Sauté the Goodness: Heat 2 tablespoons olive oil in a big pot. Add the onion, garlic, bell pepper, and jalapeño. Cook until softened (about 5 mins).
3. Spice it Up: Stir in that chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute , until it smells amazing!
4. Simmer Power: Pour in 8 cups chicken broth , 28oz diced tomatoes, 15oz black beans, and 10oz Ro-Tel . Bring it all to a simmer.
5. Chicken Time: Stir in 2 cups shredded chicken . Let it simmer for 20 minutes – this lets the flavors get to know each other.
6. Taste and Tweak: Add 1 tablespoon lime juice . Season with salt and pepper. This is where you make it your mexican soup .

Pro Tips and Tricks!

Honestly, roasting a whole chicken and then shredding it makes a world of difference! the flavour is incredible. but, a rotisserie chicken from the shop works perfectly if you're short on time for this pollo recipe .

Common mistake? forgetting the lime! a squeeze of fresh lime juice at the end really brightens everything up. and you can make this ahead! the flavors actually deepen overnight, so it's perfect for meal prepping.

I once forgot the lime and honestly, it tasted flat. don't be like me! also, if you're looking for something like a mexican caldo de rez recipe or how to make caldo de pollo mexican chicken soups , this recipe is a great jumping-off point! you can adapt it to your taste.

You can even check for easy green posole recipe if you are into it.

Alright, let’s talk about the finer points of serving up this amazing Mexican soup . It's all about making it your own. Seriously!

Recipe Notes

Serving Like a Pro: Plating and Presentation

How you serve your mexican soup is key. honestly, it's the first impression! i reckon a rustic bowl works wonders.

Ladle the soup in generously. top with your favs. think a dollop of sour cream. a sprinkle of fresh cilantro.

And those crispy tortilla strips? essential! add a lime wedge for that final flourish. you know? a bit of colour makes all the difference.

Sides and Sips: Completing the Meal

What to serve with your mexican soup chicken ? i've got a few ideas. a simple green salad cuts through the richness.

Mexican rice works a treat too. or, how about some crusty bread for dipping? for drinks, a cold mexican beer is always a winner.

Agua fresca is a fab alcohol-free option. the authentic mexican chicken soup is perfect as is!

Storing Like a Legend: Keeping it Fresh

Fridge Facts: Refrigeration Tips

Got leftovers? Lucky you! Let your Mexican style chicken soup cool down completely first. Then, bung it in an airtight container. It'll happily keep in the fridge for 3-4 days. Easy peasy.

Freezing the Fun: Freezing Options

Fancy making a big batch? freezing is your friend. again, cool it completely. portion it out into freezer-safe containers. it'll keep for up to 3 months.

Defrost overnight in the fridge before reheating. i like to use freezer bags and lay them flat for easy storage.

Reheating: Bringing it Back to Life

Reheating is a doddle. gently heat on the stovetop over medium heat. stir occasionally. or, zap it in the microwave.

Make sure it's piping hot before serving. you might need to add a splash of broth to loosen it up.

Twists and Turns: Variations to Try

Veggie Vibes: Dietary Adaptations

Want a veggie version? swap the chicken broth for vegetable broth. add some extra veggies. sweet potato or butternut squash work great.

The vegan green pozole recipe will inspire you to add more.

Seasonal Swaps: Ingredient Twists

Summer? throw in some sweetcorn. winter? add some roasted pumpkin. honestly, this mexican soup recipes is super adaptable. use what’s in season for the best flavour.

You can even try using turkey instead of chicken. the pollo recipe has many variations you can play with.

Getting the Good Stuff: Nutrition Basics

Simple Stats: Nutrition Information

This mexican soup chicken is packed with goodness! we're talking protein, fibre, and vitamins. it's relatively low in fat, especially if you use lean chicken.

I am loving these chicken soup recipes homemade . of course, the exact nutritional info depends on your ingredients.

Key Benefits: Health Perks

It’s a winner for your immune system with all the vitamins. plus, the broth is super hydrating. and let's be real, it's good for the soul too! if you want to try some posole recipe chicken , it would add extra flavour.

A great choice after a long day.

Honestly, this fiesta chicken tortilla soup is a real crowd-pleaser. don't be afraid to experiment. make it your own. get creative with the toppings.

Enjoy every mouthful! so, give mexican caldo de rez recipe a try, if not make this recipe the best.

I hope my experiences help you in your cooking journey. Let me know how it goes, and happy cooking!