Chicken Tortilla Soup, with its deep roots in Mexican cuisine, is a culinary masterpiece that traces its origins back to pre-Columbian times. This beloved dish has a fascinating history that reflects the evolution of flavors and traditions over centuries.
The origins of Chicken Tortilla Soup can be traced to the ancient Mesoamerican civilizations, including the Aztecs. They savored a similar soup made from dried tortillas and chilies, laying the foundation for this iconic recipe. With the arrival of the Spanish conquistadors and the introduction of new ingredients, the recipe underwent a transformation, incorporating elements like chicken.
Often referred to as “Sopa Azteca,” Chicken Tortilla Soup has become a symbol of Mexican culinary heritage. Its essential ingredients include ripe tomatoes, black beans, onions, corn, chicken, and, of course, tortillas.
Why you should try this recipe
Chicken Tortilla Soup beckons with its blend of convenience, flavor, and health-conscious choices. This Mexican classic offers the perfect solution for busy lives—it’s a one-pot wonder that’s ideal for your slow cooker, and it comes together in under 10 minutes.
One remarkable aspect of this soup is its compatibility with a Weight Watchers lifestyle and it barely contains 1 point. Nearly all its ingredients align with healthier eating choices. To keep it Weight Watchers-friendly, consider swapping the classic fried nachos for oven-toasted whole wheat tortillas. These crispy tortillas provide the perfect crunch without compromising your dietary goals.
Beyond its quick and easy preparation, Chicken Tortilla Soup invites endless flavor exploration. Customize it with your preferred toppings, from creamy avocado to shredded cheese or a dollop of Greek yogurt. Whether you’re a busy professional or a health-conscious food lover, this soup is a warm invitation to savor Mexican cuisine while staying on track with your wellness goals.
Servings: 4
Prep time: 5 min
Cooking time: 15 min
Just 1 WW point per serving
Ingredients
- 1 tablespoon olive oil
- ½ onion, chopped (70 g.)
- 2 cloves garlic, minced
- 1 (400 g.) can crushed tomatoes
- 1 (400 g.) can black beans, rinsed and drained
- 1 (400 g.) can corn, drained
- 2 cups chicken broth (500 milliliters)
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded (400 g.)
- ½ cup chopped cilantro (20 g.)
- 2 corn tortillas, cut into strips (50 g.)
Instructions for making Chicken Tortilla Soup
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, black beans, corn, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and cilantro. Serve hot, topped with the tortilla strips.
Variations and substitutions
1. Traditional chicken tortilla soup can be made with chicken, ground beef (5% or less fat), or turkey. For a vegetarian option, try using chickpeas or tofu.
2. In addition to tomatoes, chicken tortilla soup typically contains onion, garlic, peppers, and cilantro. Other vegetables that can be added include carrots, squash, and corn.
3. To make the soup creamier, try adding a dollop of yogurt or sour cream. For a spicier soup, try adding a jalapeño or serrano pepper.
Tips and Tricks Section for Making Chicken Tortilla Soup
· Sauté the vegetables for a few minutes before adding them to the soup. This will help them release their flavors and aromas.
· Cook the soup over low heat for a long period of time. This will give the flavors time to meld and develop.
· Add a personal touch. You can do this by adding your favorite ingredients, such as cumin, chilies, or jalapeno.
Related Recipes
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- ½ onion, chopped (70 g.)
- 2 cloves garlic, minced
- 1 400 g. can crushed tomatoes
- 1 400 g. can black beans, rinsed and drained
- 1 400 g. can corn, drained
- 2 cups chicken broth, 500 milliliters
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken, shredded (400 g.)
- ½ cup chopped cilantro, 20 g.
- 2 corn tortillas, cut into strips (50 g.)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, black beans, corn, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and cilantro. Serve hot, topped with the tortilla strips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is my favorite soup