- Corn kernels (canned or fresh, for texture and nutrition)
- Zucchini (optional, for added vegetables)
- Tortilla strips (or chips, traditional topping)
- Canned black beans (protein and fiber, nutritious addition)
- Low-sodium chicken broth (base of the soup, essential ingredient)
- Chili powder (spicy kick, optional but recommended)
- Cumin (earthly flavor, key seasoning)
- Garlic cloves (minced for rich taste)
- Salt and pepper (to taste, basic seasonings)
- Lime wedges (for serving, fresh citrus flavor)
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Steps
### Quick & Easy Chicken Tortilla Soup Recipe
Chicken tortilla soup is a delightful and comforting dish that’s perfect for chilly evenings or busy weeknights. Here are detailed steps to make a delicious 6-can chicken tortilla soup using SEO-friendly formatting.
#### Ingredients:
- 6 cans (14 oz each) low-sodium chicken broth
- 2 cups cooked, shredded chicken (store-bought or homemade)
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) corn kernels, drained
- 1 can (10.75 oz) diced tomatoes with juice
- 1 cup chopped onions
- 3 cloves garlic, minced
- 4 cups cooked, diced carrots (about 2 medium carrots)
- 1 bag (8 oz) frozen mixed bell peppers and corn, thawed
- 8-10 large tortilla chips, crushed
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
#### Equipment:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
### Step-by-Step Instructions:
#### Prep Work (5 minutes):
1. **Prepare the Chicken**: If using store-bought shredded chicken, set aside. For homemade chicken, cook chicken breasts until fully cooked, shred them, and let cool before chopping.
2. **Chop Vegetables**: Finely chop the onions and mince the garlic cloves.
#### Cooking the Soup (25 minutes):
1. **Heat the Broth**: In a large pot or Dutch oven, heat 4 cups of chicken broth over medium heat.
2. **Add Onions and Garlic**: Add the chopped onions and minced garlic to the broth. Cook for about 3-4 minutes until the onions are translucent.
3. **Stir in Remaining Ingredients**:
- Pour in the tomato sauce, corn kernels, diced tomatoes with juice, shredded chicken, remaining 2 cups of chicken broth, and crushed tortilla chips. Stir well to combine.
- Add the cooked carrots and thawed mixed bell peppers and corn. Bring the mixture to a boil.
4. **Reduce Heat**: Once boiling, reduce heat to low and let simmer for about 10 minutes or until all ingredients are heated through.
#### Finishing Touches (5 minutes):
1. **Garnish with Cilantro**: Stir in chopped cilantro just before serving.
2. **Serve Hot**: Ladle the soup into bowls and garnish each serving with a lime wedge for squeezing over the top.
### Tips & Variations:
- **Spice Up Your Soup**: Add diced jalapeños or cayenne pepper for an extra kick if you like it spicy.
- **Vegan Option**: Use vegetable broth instead of chicken broth, and omit the shredded chicken or replace with seitan or tempeh.
- **Leftovers**: Store leftover soup in an airtight container in the refrigerator. It keeps well for 3-4 days.
### SEO Optimization Tips:
- **Keywords**: Include keywords like "6-can," "chicken tortilla soup recipe," and "quick dinner."
- **Meta Description**: Use a concise meta description that includes the main ingredients and preparation time.
- **Image Alt Text**: Add descriptive alt text to any images or infographics related to this soup recipe.
Enjoy your delicious homemade chicken tortilla soup with family and friends, perfect for those cold winter days!