A brimming pot of this wholesome soup is a filling favorite in our house. Topped with shredded cheese and crumbled tortilla chips, it’s extra special!
Last year, as I was pondering my holiday gift list, I struggled to think of something that several friends would really need or enjoy. Eventually, it occurred to me that what many people might truly appreciate during this festive yet hectic time is a ready-made meal.
Who wouldn’t be delighted with home delivery of a wholesome, home-cooked dinner and a stress-free gathering around the kitchen table? Giving something so personal always feels good too.
Chicken tortilla soup was my gift of choice.
The family-friendly soup has long been a favorite with my family and friends, yields a large quantity with ease, and freezes well. The soup is delicious as is, although my family likes to embellish it with toppings like crumbled tortilla chips, shredded cheese, and chopped avocado. A toppings bar adds certain fun factor to a meal, and people always seem to appreciate the ability to customize their serving.
I’ve long given chicken tortilla soup to new parents as well as loved ones who are recovering from illness or surgery. So why not Christmas and Hanukkah……even birthdays, teacher appreciation?! The broadly appealing soup is easy to transport, reheats well, and is hearty enough to serve as a complete meal.
As mentioned, a few toppings of choice offer a fun extra, and while you could serve with a complementary side dish, like a batch of Southern (With a Twist) Cornbread or Corn Spoon Bread, a generous bowl of the soup alone will suffice.
As with many soups and stews, the flavor improves over time, making leftovers especially welcome. The full recipe nearly fills my 6-quart stockpot, and while you could cut the recipe in half, doubling is a practical option too. (Just start with an extra large pot!)
Pull a quart of the soup from the freezer when you aren’t inclined to cook. It’s worth underscoring the value of one recipe that will provide enough food for two families. So, when thoughtfully preparing a meal for a friend, relative, neighbor, or co-worker, you can have your dinner finished at the same time. Simply reheat when ready, top as desired, and enjoy.
A final thought or two on cooking for others… Deciding what to cook can be the hardest part. Is someone gluten-free or dairy-free, is there a nut allergy, and so on. The following recipe is safe in all those fronts (with the exclusion of two optional toppings – cheese and sour cream – which are not dairy-free).
Simply including a bag of tortilla chips and several containers of toppings with the soup will round out the meal. Plus, a toppings bar is kid-friendly and provides fun factor, allowing diners to customize to taste.
For added convenience, many of the ingredients are pantry basics, and the recipe may be prepared in two easy stages. I often simmer the chicken and shred it the day before. The rest of the hearty meal comes together in a snap.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Chicken Tortilla Soup
Ingredients
- 4 cups (or one 32-ounce carton) chicken broth
- 2 cups water
- 2½ pounds boneless, skinless chicken breast halves
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced (yellow or red)
- 5 cloves garlic, minced (optional)
- 1 tablespoon chili powder (I use a lightly rounded tablespoon)
- 1 (16-ounce) jar chunky salsa
- 2 (14.5-ounce) cans diced tomatoes, with juices (or one 28-ounce can)
- 1 (14.5-ounce) can tomato sauce
- 1 (15-ounce) can whole kernel corn, drained, or 2 cups frozen corn
- 2 (16-ounce) cans black beans, drained and rinsed
- Kosher salt and freshly ground pepper
- Optional garnishes: crushed tortilla chips; sour cream; shredded cheddar, Mexican blend, or Manchego cheese; chopped avocado; lime slices; chopped cilantro; thinly sliced or minced jalapeños; and/or red pepper flakes
Instructions
- Before you start: This recipe is a great for those who like to prep-ahead (and the flavor improves with time). It can also be prepared over two days. I often simmer and shred the chicken one day, letting the shredded chicken steep in the broth overnight. Finishing the soup is then a simple matter of dumping the remaining ingredients into the pot and simmering.
- In a large pot set over medium-high heat, combine the broth, water, chicken, pepper, and garlic powder. Bring to a boil, and then reduce the heat and simmer, skimming the surface as needed, until the chicken is just cooked through. (Helpful hint: The chicken will be partially cooked before the pot even comes to a boil. The process from the time the burner is turned on takes about 20-25 minutes, depending on size of chicken breasts.) Remove the chicken to a plate. When cool enough to handle, shred it and return to the broth. Make-ahead tip: At this point, you may cover and refrigerate overnight.
- In a large (at least 6-quart but 8+ is better) stock pot set over medium heat, sauté the onion in the olive oil until lightly golden, 3-4 minutes. Add the garlic and chili powder and sauté 30-60 seconds more, until fragrant.
- Stir in the salsa, diced tomatoes with juices, tomato sauce, corn, black beans, shredded chicken, and broth. Helpful hint: I like to swish about a half cup of water among the salsa and tomato cans/jars to get everything out and add that to the pot too.
- Bring the soup to a boil, and then reduce heat and simmer, uncovered, for as little as 20 minutes or up to 2 hours, stirring occasionally. Choose your timing based on whether you'd like to reduce and thicken the mixture or keep it brothier. I usually aim for an hour but have gone to either end of this range. Add salt and pepper to taste. (Depending on type of broth, salsa, etc. used, I typically add about ¾ teaspoon salt along with several turns of the pepper mill.)
- Garnish as desired and enjoy!
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