Chicken Tortilla Soup Recipe On The Border Made Easy

When it comes to comfort food with a zesty twist, nothing beats a hearty bowl of chicken tortilla soup. This beloved dish from the American Southwest combines rich, savory flavors with a touch of smoky heat, making it perfect for cozy nights or casual gatherings.

The “on the border” style of this soup brings together fresh ingredients like tender shredded chicken, roasted tomatoes, and crunchy tortilla strips, creating a symphony of textures and tastes that will have you coming back for seconds.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and rewarding. Plus, it’s a fantastic way to use up leftover chicken and pantry staples.

So grab your spoon and get ready to dive into a bowl of warmth and bold flavors that celebrate the best of border cuisine.

Why You’ll Love This Recipe

This chicken tortilla soup recipe on the border is a crowd-pleaser for several reasons. First, the soup is incredibly flavorful, thanks to a blend of fresh herbs, smoky chipotle peppers, and a robust chicken broth base.

It offers a perfect balance between comforting warmth and bright, tangy notes from fresh lime and cilantro.

Second, it’s versatile. You can easily customize the heat level or swap ingredients to suit your preferences.

It’s also a one-pot meal that’s quick to prepare, making it ideal for busy weeknights or when you want something satisfying without fuss. Finally, it’s packed with protein and veggies, making it nourishing as well as delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 4 cups chicken broth (preferably low sodium)
• 1 cup cooked shredded chicken (rotisserie or homemade)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• 4-6 corn tortillas, cut into strips
• 1 avocado, diced (optional)
• Shredded cheddar or Monterey Jack cheese (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons
• Can opener
• Colander (for rinsing beans)
• Mixing bowl (for tortilla strips)
• Oven or stovetop for toasting tortilla strips

Instructions

1. Prepare the tortilla strips: Preheat your oven to 375°F (190°C). Toss the corn tortilla strips with a tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 8-10 minutes, or until crispy and golden. Set aside for garnish.
2. Sauté aromatics: Heat 2 tablespoons of olive oil in your Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
3. Add spices: Sprinkle in the cumin, smoked paprika, and chili powder. Stir constantly for 1 minute to toast the spices and deepen their flavor.
4. Combine main ingredients: Pour in the diced fire-roasted tomatoes with their juices and the chicken broth. Stir to combine and bring the mixture to a gentle boil.
5. Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully.
6. Add chicken, beans, and corn: Stir in the shredded chicken, black beans, and frozen corn. Continue simmering for another 5-7 minutes until everything is heated through.
7. Season and finish: Taste the soup and adjust salt and pepper as needed. Remove from heat and stir in the fresh lime juice to brighten the flavors.
8. Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, chopped cilantro, diced avocado, and shredded cheese if desired.

Tips & Variations

For a smoky depth, try adding a chipotle pepper in adobo sauce when you add the tomatoes.

If you prefer a vegetarian version, swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans or even cubed roasted sweet potatoes for heartiness.

For a creamier soup, stir in a dollop of sour cream or Greek yogurt just before serving. Alternatively, blend a portion of the soup for a thicker texture, then mix it back in.

Feel free to customize the toppings — jalapeño slices, green onions, or a squeeze of hot sauce can add exciting layers of flavor.

Nutrition Facts

Serving Suggestions

This chicken tortilla soup pairs wonderfully with warm, soft corn tortillas or a side of Mexican rice for a filling meal. You can also serve it alongside fresh guacamole and chips for an authentic Southwestern spread.

For a lighter option, accompany the soup with a crisp green salad dressed with lime vinaigrette. Leftovers reheat beautifully and often taste even better the next day as the flavors deepen.

Looking for more recipes to complement your meal? Check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or try these Veg Grilled Sandwich Recipes That Are Quick and Delicious for quick bites.

Conclusion

The chicken tortilla soup recipe on the border is a flavorful tribute to Southwestern cooking that’s both comforting and vibrant. With its rich broth, tender chicken, and the perfect crunch of tortilla strips, this soup is a satisfying meal that’s easy to make any day of the week.

Its adaptability means you can tweak it to suit your taste buds or dietary needs without sacrificing any of its wonderful character.

Whether you’re cooking for family or entertaining friends, this recipe is sure to become a staple in your kitchen. Don’t hesitate to experiment with toppings and spices to make it your own.

For more delicious and easy-to-follow recipes, explore our other favorites like the Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide. Happy cooking and buen provecho!

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