I have always loved sharing meals with my family and neighbours. It’s one of the reasons I got into cooking in the first place. There’s something magical about sitting down with loved ones, sharing stories, and enjoying a delicious meal together. One recipe that brings back fond memories is my Chicken Tortilla Soup with Salsa. It was a recipe I learned from a dear friend and neighbor, Maria, who hailed from Mexico. She was the one who introduced me to the world of Mexican cuisine, and I have been in love with it ever since.
Maria and I would often exchange recipes and cook for each other’s families. This Chicken Tortilla Soup with Salsa was one of the first recipes she shared with me. I remember being amazed at how simple yet flavorful it was. The salsa adds a unique twist to the traditional chicken tortilla soup, making it even more delicious and vibrant. Over the years, I have made a few tweaks to the recipe to make it my own, but the essence of Maria’s original dish remains.
How to Prepare Chicken Tortilla Soup with Salsa
Ingredients for Chicken Tortilla Soup with Salsa
- 1/2 teaspoon olive oil
- 2 skinless, boneless chicken breasts, diced
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon ground cumin
- 2 cans (14 1/2 ounces each) chicken broth
- 1 cup frozen corn kernels
- 1 cup onion, chopped
- 1 cup chunky salsa
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese
- sour cream
Directions for Chicken Tortilla Soup with Salsa
1. In a large pot, heat the olive oil over medium heat. Add the chicken cubes and cook until they are browned, about 5 minutes. Stir in the minced garlic and ground cumin.
2. Add the chicken broth, corn, chopped onion, salsa, lemon juice, and chili powder to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 to 30 minutes.
3. While the soup is simmering, break up the tortilla chips into individual bowls.
4. Ladle the soup over the chips in each bowl. Top with shredded Monterey Jack cheese and a dollop of sour cream.
Can I use a different type of cheese?
Yes, you can use any cheese that melts well, such as cheddar or mozzarella. However, Monterey Jack cheese is recommended for its mild flavor and excellent melting properties.
Can I use homemade salsa?
Absolutely! Homemade salsa will add a fresh and personalized touch to the soup. Feel free to use your favorite salsa recipe.
Can I add more vegetables to the soup?
Yes, you can add more vegetables like bell peppers, zucchini, or carrots to make the soup more nutritious and flavorful.
How can I make this soup spicier?
If you prefer a spicier soup, you can add more chili powder or add chopped jalapenos to the salsa.
Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. Just be sure to store the tortilla chips separately to keep them crunchy.
What can I serve with this soup?
This soup is a meal in itself, but it pairs well with a light salad or some warm, crusty bread.
Chicken Tortilla Soup with Salsa
Ingredients
- 1/2 teaspoon olive oil
- 2 skinless boneless chicken breasts, cut into cubes
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 14 1/2 ounce cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1 cup chunky salsa
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese
- sour cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Cook and stir chicken in hot oil until browned, about 5 minutes.
- Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil.
- Reduce heat to low and simmer soup for 20 to 30 minutes.
- Break up tortilla chips into individual bowls; ladle soup over chips.
- Top each with Monterey Jack cheese and a dollop of sour cream.
