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To make the best Southwest Chicken Tortilla Soup, gather these fresh ingredients: - 1 lb boneless, skinless chicken thighs (or breasts) - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes (with juice) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup bell peppers (red and yellow), diced - 2 tablespoons olive oil - Salt and pepper to taste - Tortilla strips for garnish - Fresh cilantro, chopped for garnish - 1 avocado, diced (for serving) - Lime wedges (for serving) These ingredients create a warm and flavorful soup. The chicken adds protein, while beans and corn offer fiber and sweetness. Spices like chili powder and cumin bring heat and depth. Fresh toppings like avocado and cilantro add a bright touch. You can find the full recipe at the link provided. Enjoy preparing this comforting dish! 1. Sauté the Onion and Garlic Heat two tablespoons of olive oil in a large pot over medium heat. Add one diced onion and sauté it for about 3-4 minutes. You want it to become soft and clear. Then, add three minced garlic cloves. Cook for one more minute. The smell will be amazing! 2. Brown the Chicken Place one pound of boneless, skinless chicken thighs or breasts into the pot. Season the chicken with salt, pepper, one tablespoon of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Cook it for 5-6 minutes. You want it browned on all sides. 3. Add Broth and Vegetables Pour in four cups of chicken broth, one can of diced tomatoes (with juice), one can of rinsed black beans, one can of drained corn, and one cup of diced bell peppers. Stir it well to mix everything. This mix adds a lot of great flavor. 1. Bring to Boil and Simmer Turn the heat up to high and bring the soup to a boil. Once it boils, lower the heat to low. Cover the pot and let it simmer for 20-25 minutes. This allows the chicken to cook through and the flavors to blend. 2. Shred the Chicken After simmering, take the chicken out of the pot. Use two forks to shred it into pieces. This makes it easy to eat. Return the shredded chicken back to the soup. Stir everything together. 3. Adjust Seasoning Taste the soup and see if it needs more salt, pepper, or spices. Add what you think it needs. This step is key to making the soup just right for your taste. 1. Garnish Options Serve the soup hot and make it pretty with tortilla strips on top. Add diced avocado, fresh cilantro, and a squeeze of lime juice. These toppings give great crunch and flavor. 2. Recommended Side Dishes This soup pairs well with warm tortillas or a side salad. You can also serve it with rice for a filling meal. 3. Best Pairings with Southwest Chicken Tortilla Soup Try it with a refreshing drink like iced tea or a cold beer. The flavors mix well together, making your meal even better. For the full recipe, check out the complete guide. - Ensuring Tender Chicken To keep chicken tender, use thighs instead of breasts. Thighs have more fat, which makes them juicy. Cook them until they reach 165°F. This ensures they stay moist. - Best Practices for Flavor Depth For deeper flavor, sauté the onion and garlic until golden. This brings out their natural sweetness. Adding spices early while cooking also helps build layers of taste in the soup. - How to Achieve Perfect Consistency To get the right thickness, let the soup simmer longer. This reduces liquid and thickens the broth. If it’s too thick, add a bit more chicken broth to loosen it. - Proper Storage Techniques Store leftover soup in an airtight container. Let it cool to room temperature before sealing. This keeps the soup fresh and prevents spoilage. - Best Ways to Reheat the Soup Reheat the soup on the stove over medium heat. Stir often to prevent sticking. If using a microwave, heat in short intervals, stirring in between for even warming. - Freezing Tips for Long-Term Storage To freeze, let the soup cool completely. Use freezer-safe containers, leaving space for expansion. It keeps well for up to three months. Thaw overnight in the fridge before reheating. For the full recipe, be sure to check the detailed instructions above. {{image_2}} Gluten-Free Options To make this soup gluten-free, use corn tortillas for garnish. Avoid any pre-made tortilla strips that may contain gluten. All other ingredients are naturally gluten-free. Vegetarian or Vegan Alternatives For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can add more beans or tofu for protein. For a vegan option, ensure the broth is plant-based and use avocado and lime for toppings. Low-Calorie Variations To reduce calories, cut back on olive oil and use skinless chicken. You can also add more vegetables like zucchini or spinach to increase volume without adding too many calories. Adding Spice If you like heat, add jalapeños or use a spicier chili powder. You can also sprinkle in cayenne pepper for a kick. Taste it as you go to find the right balance for you. Creative Ingredient Swaps Swap black beans for pinto beans or use quinoa instead of chicken for a hearty meal. You can replace bell peppers with diced carrots or sweet potatoes for a different flavor profile. International Twists on the Recipe To give this soup a twist, add curry powder for an Indian flair or miso paste for a touch of umami. Experiment with coconut milk for a creamy base, or add fresh herbs like basil for a unique taste. For the full recipe, check out the Southwest Chicken Tortilla Soup section. Calories per Serving Each serving of Southwest Chicken Tortilla Soup has about 350 calories. This soup is filling while remaining light. Macronutrient Content - Protein: 30 grams - Carbohydrates: 40 grams - Fat: 10 grams This balance of macronutrients helps fuel your body without overloading it. Health Benefits of Ingredients - Chicken: Packed with protein, it supports muscle growth. - Beans: These add fiber, helping digestion and keeping you full. - Vegetables: Diced tomatoes and bell peppers boost vitamins and minerals, promoting overall health. - Spices: Chili powder and cumin not only add flavor but also can aid digestion and reduce inflammation. Recommended Portion Sizes I suggest one to one and a half cups per person. This amount offers a hearty meal without being too heavy. Adjusting Servings for Meal Prep To make more, simply double or triple the recipe. Each ingredient scales easily, so no need to worry. Suitability for Different Diets This soup fits many diets. It is gluten-free and can be made dairy-free. Just skip any cheese toppings or use dairy-free options. How do I make Southwest Chicken Tortilla Soup from scratch? To make this soup from scratch, gather your ingredients. Start by heating olive oil in a pot. Sauté diced onion for about 3-4 minutes. Add minced garlic and cook for another minute. Then, add the chicken and seasonings. Brown the chicken for 5-6 minutes. Next, pour in the broth, tomatoes, beans, corn, and bell peppers. Bring to a boil, then simmer for 20-25 minutes. Shred the chicken and stir it back in. Serve hot with toppings. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Brown the chicken and onion in a pan first. Then, add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving. What can I substitute for chicken broth? If you don’t have chicken broth, you can use vegetable broth. You can also use water with added seasonings. It will change the flavor a bit, but it still works. Can I use frozen chicken in this recipe? Yes, using frozen chicken is fine. Just add the frozen chicken to the pot at the start. Keep in mind it may take longer to cook. Ensure the chicken reaches 165°F for safety. What other beans can I use besides black beans? You can use pinto beans or kidney beans instead of black beans. These options will add a nice texture and flavor. You can even mix different beans for more variety. What should I do if my soup is too spicy? If your soup is too spicy, add more broth or water. You can also add more corn or beans. These will help balance the heat. A dollop of sour cream can cool it down, too. How can I fix a soup that’s too thick? To fix thick soup, simply add more broth or water. Stir well until you reach the desired consistency. You can also add some diced tomatoes for added liquid. This blog covered the key ingredients and easy steps to make Southwest Chicken Tortilla Soup. You learned how to prep ingredients, cook the soup, and serve it with tasty garnishes. I also shared tips for storing and reheating, along with variations for different diets. Remember, this soup is flexible and packed with flavor. Feel free to customize it! Enjoy cooking and sharing this warm dish with friends and family. Happy cooking!

Southwest Chicken Tortilla Soup

Warm up with a delicious bowl of Southwest Chicken Tortilla Soup that bursts with flavor! This easy recipe features tender chicken, hearty beans, fresh vegetables, and a kick of spices, making it perfect for cozy nights at home. Ready in just 45 minutes, it’s a dish the whole family will love. Click through to discover the full recipe and bring a taste of the southwest to your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken thighs (or breasts)

1 medium onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juice)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn kernels, drained

4 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup bell peppers (red and yellow), diced

2 tablespoons olive oil

Salt and pepper to taste

Tortilla strips for garnish

Fresh cilantro, chopped for garnish

1 avocado, diced (for serving)

Lime wedges (for serving)

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent.

    Add minced garlic to the pot and sauté for an additional minute until fragrant.

      Place the chicken thighs into the pot and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook for 5-6 minutes until the chicken is browned on all sides.

        Pour in the chicken broth, diced tomatoes (with juice), black beans, corn, and bell peppers. Stir well to combine all ingredients.

          Bring the soup to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the chicken is cooked through.

            Remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir everything together.

              Taste and adjust seasoning, adding more salt, pepper, or spices if desired.

                Serve the soup hot, garnished with tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6