Chicken Tortilla Soup Recipe

Olive oil: Used to sauté the vegetables and add a rich flavor.

Onion: Adds a sweet and savory base to the soup.

Garlic: Provides a pungent and aromatic flavor.

Red bell pepper: Adds a sweet and slightly tangy taste.

Corn kernels: Contributes a sweet and crunchy texture.

Ground cumin: Gives the soup a warm, earthy flavor.

Chili powder: Adds a spicy kick and depth of flavor.

Vegetable broth: Forms the base of the soup, adding a savory element.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Black beans: Provides protein and a hearty texture.

Lime: Adds a refreshing and tangy finish.

Tortilla chips: Adds a crunchy topping to the soup.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a subtle heat and enhances the other flavors.

When sautéing the onion and garlic, make sure to cook them until the onion is translucent and the garlic is fragrant but not browned. This will ensure that the flavors are well-developed without any bitterness. Additionally, when adding the ground cumin and chili powder, let them cook for about a minute to toast the spices, which will enhance their flavors and add depth to the soup.

• Chicken breast - Substitute with jackfruit: Jackfruit has a similar texture to shredded chicken when cooked and absorbs flavors well.

• Chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor without using animal products.

• Cheese - Substitute with nutritional yeast: Nutritional yeast adds a cheesy flavor and is a common vegan substitute.

• Sour cream - Substitute with cashew cream: Cashew cream mimics the creamy texture and tanginess of sour cream.

• Butter - Substitute with olive oil: Olive oil is a plant-based fat that can replace butter in most recipes.

• Allow the soup to cool completely before storing. This prevents condensation and helps maintain the flavor and texture of the soup.

• Transfer the soup to airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label the containers with the date. This helps you keep track of how long the soup has been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.

• For longer storage, place the soup in the freezer. It can be kept frozen for up to 3 months. Make sure to leave some space at the top of the container to allow for expansion as the soup freezes.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve the flavor and texture.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. Alternatively, you can use a microwave-safe container and reheat in the microwave, stirring every minute until heated through.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.

• Top with freshly crushed tortilla chips just before serving to maintain their crunchiness.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup reaches a simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Add a splash of vegetable broth if the soup has thickened too much.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the soup is hot.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is warmed through.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with foil.
  3. Heat in the oven for 20-30 minutes, stirring halfway through.
  4. Check to ensure the soup is hot and bubbly before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally and heat until the soup is thoroughly warmed.

• Sous Vide Method:

  1. Place the soup in a vacuum-sealed bag or a zip-lock bag with the air removed.
  2. Set the sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Carefully remove the bag, pour the soup into a bowl, and serve.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for chopping the onion, red bell pepper, and mincing the garlic.

• Cutting board: A cutting board provides a safe and clean surface for chopping vegetables.

• Measuring spoons: Measuring spoons are used to measure out the olive oil, ground cumin, and chili powder accurately.

• Measuring cups: Measuring cups are used to measure the vegetable broth and corn kernels.

• Can opener: A can opener is needed to open the cans of diced tomatoes and black beans.

• Ladle: A ladle is useful for serving the soup into bowls.

• Citrus juicer: A citrus juicer helps extract the juice from the lime efficiently.

• Bowl: A bowl is used to hold the crushed tortilla chips for topping the soup.

• Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.

Prep ingredients in advance: Chop the onion, garlic, and red bell pepper ahead of time and store them in the fridge.

Use canned goods: Opt for canned diced tomatoes and black beans to save on prep time.

Frozen corn: Use frozen corn kernels instead of fresh to skip the shucking and cutting.

Pre-measure spices: Measure out the ground cumin and chili powder before you start cooking.

Quick broth: Use store-bought vegetable broth to avoid making your own.

Lime juice: Use bottled lime juice if you don't have fresh limes on hand.