High-Protein Chicken Tortilla Soup

Who doesn’t love a warm, hearty bowl of chicken tortilla soup? Whether it’s a chilly evening or you’re feeding a crowd, this dish embodies comfort with its vibrant flavors and satisfying textures. Did you know that a single serving packs about 28 grams of protein? That’s right! This soup isn’t just delicious; it’s also a powerhouse for your body. Picture this: steam rising from a bowl crowned with crispy tortilla strips and fresh cilantro, begging you to dive in!

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Why This Chicken Tortilla Soup Is a Game-Changer

Let’s face it, we’ve all had those days when the thought of making dinner feels overwhelming. But with this chicken tortilla soup recipe, you’re not just cooking; you’re embracing a joyful routine. The simplicity of combining fresh ingredients and pantry staples makes this dish a go-to, especially when you need something quick and enriching. Additionally, the fragrant spices and fresh lime juice elevate ordinary chicken soup to extraordinary comfort in a bowl.

The Essentials

• 1 to 2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or substitute with 1 to 2 tablespoons granulated garlic)
• 1 to 2 cups carrots, diced
• 1 cup celery, diced
• 14.5 ounce can diced tomatoes and juices (or fire-roasted)
• 4 ounce can mild green chilies (or substitute a poblano chili, diced)
• 2 lbs chicken boneless, skinless (thighs or breasts left whole)
• 1 cup dry black beans (or substitute with 1 to 2 14-ounce cans black beans or corn)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt (more to taste)
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• Juice from 1 to 2 limes
• Optional: chipotle for smokiness
• Garnish: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions, lime wedges

Step-by-Step Method

1. In an Instant Pot set to sauté or a Dutch oven over medium heat, sauté onions, garlic, carrots, and celery in olive oil for 4 minutes until fragrant. If using granulated garlic, add it with the spices. If using a fresh poblano chili, add it now.
2. Add diced tomatoes with juices, green chilies, whole chicken, and black beans. Pour in chicken stock, water, salt, and all the spices. Stir well.
3. Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans. For stovetop, bring to a boil, cover, and simmer on medium-low for 30 minutes until chicken is tender.
4. Shred chicken with two forks and return to the pot. Optionally add frozen corn and heat through.
5. Squeeze lime juice and adjust salt to taste.
6. Divide soup among bowls and top with garnishes such as tortilla strips, cheese, sour cream, etc. Add hot sauce for extra heat.
7. For a slow cooker, follow steps 1 and 2, then cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Expert Mini Tip: Always taste as you go! Adjust the salt and spices based on your personal preference to make this soup truly yours.

Healthy Reasons to Love This

Each serving of chicken tortilla soup boasts approximately 350 calories, 28 grams of protein, 40 grams of carbohydrates, 10 grams of fat, and 12 grams of fiber. Packed with nutrient-rich veggies and lean protein, this dish supports muscle recovery and provides sustained energy. It’s a perfectly balanced meal that also delights the palate!

Perfect Pairings

Serve this chicken tortilla soup with some warm cornbread or tortilla chips for a satisfying crunch. Feel free to add a side salad with a zesty lime vinaigrette to complement the flavors. On cool autumn evenings, gather around the table with friends and family; this soup fosters warmth and conversation.

Smart Reheat Tricks

Store your chicken tortilla soup in an airtight container in the fridge for up to 4 days. If you want longer storage, toss it in the freezer where it can last up to 3 months. To reheat, simply warm it up on the stove over medium heat, adding a splash of broth or water if it seems too thick. For the freshest taste, avoid reheating more than once!

Pro Notes

• Texture Tip: If you prefer a thicker soup, blend a portion of the beans with some of the broth before adding back to the pot—it’s a great thickening agent!
• Flavor Boosters: Don’t shy away from adding a dash of smoked paprika or a sprinkle of cayenne for an extra punch of flavor.
• Cutting Time: Pre-chop vegetables over the weekend to save time on busy days.

Seasonal Twists

During winter, add roasted butternut squash for a sweet, seasonal kick. For a gourmet touch in spring, fold in fresh asparagus and finish with a drizzle of truffle oil. If you’re feeling playful, top with a handful of crushed tortilla chips, sour cream, and a squeeze of chipotle lime for a fun, tex-mex twist!

Learn from My Mistakes

• Too Spicy? If you add too much chili powder, balance it out with a dollop of sour cream or a bit of honey.
• Dry Soup? If your soup comes out too thick, add more chicken stock or water to achieve the desired consistency.
• Bland Flavors? Always taste and adjust seasoning towards the end; adding salt and lime right before serving truly brightens the flavors.

Creative Second-Day Ideas

Transform your leftover chicken tortilla soup into a savory pasta sauce by tossing it with cooked penne pasta and a sprinkle of cheese. You can also use it as a filling for enchiladas—stuff tortillas with the soup mixture, add cheese, and bake until bubbly. Finally, a quick omelet filled with leftovers makes for a protein-packed breakfast!

Quick Questions

Can I use leftover chicken for this soup? Absolutely! Shredded rotisserie chicken is a fantastic shortcut. Just skip the cooking step with the raw chicken.

What are the best toppings for chicken tortilla soup? Traditional toppings include crispy tortilla strips, fresh cilantro, diced avocado, or a dollop of sour cream for a creamy contrast.

Can I make this soup vegetarian? Yes! Substitute the chicken with beans and vegetable broth, and amplify the vegetables for a hearty and wholesome vegetarian option.

How do I adjust the spice level? To control the heat, adjust the amount of chili powder or opt for milder peppers. Adding a sprinkle of sugar can also help temper the spice if it becomes too intense.

With these streamlined steps and a bit of creativity, you’ll be whipping up a delectable chicken tortilla soup that brings joy to your dinner table. Enjoy the cooking experience and the smiles that follow!