Classic Chicken Tortilla Soup
Classic Chicken Tortilla Soup is a comforting and flavorful dish, perfect for autumn gatherings. This hearty soup features savory chicken, vibrant vegetables, and a blend of spices, all topped with crispy tortilla strips, offering a delightful mix of textures and flavors that will warm both body and soul during the cooler months.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 (any color, diced) |
| Carrot | 1 large, diced |
| Celery | 2 stalks, diced |
| Cooked chicken breast | 2 cups, shredded |
| Chicken broth | 6 cups |
| Diced tomatoes (canned) | 1 can (15 oz) |
| Corn | 1 cup (frozen or canned) |
| Black beans | 1 can (15 oz, drained and rinsed) |
| Chili powder | 2 teaspoons |
| Cumin | 1 teaspoon |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
| Avocado (optional) | Sliced for serving |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; sauté onion, garlic, bell pepper, carrot, and celery until softened.
- Stir in chicken, chicken broth, diced tomatoes, corn, black beans, chili powder, cumin, lime juice, salt, and pepper; bring to a boil.
- Lower the heat and let simmer for 20-30 minutes. Adjust seasoning if needed.
- Serve hot, topped with crispy tortilla strips and fresh cilantro (and avocado if desired). Enjoy!
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Vegetarian Black Bean Tortilla Soup
Vegetarian Black Bean Tortilla Soup is a delicious and satisfying option for those looking to enjoy a meat-free dish while still capturing the essence of traditional tortilla soup. Packed with black beans, colorful vegetables, and a hint of spices, this soup is both hearty and nourishing, making it a perfect centerpiece for your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 (any color, diced) |
| Carrot | 1 large, diced |
| Celery | 2 stalks, diced |
| Black beans (canned) | 2 cans (15 oz each, drained and rinsed) |
| Vegetable broth | 6 cups |
| Diced tomatoes (canned) | 1 can (15 oz) |
| Corn | 1 cup (frozen or canned) |
| Chili powder | 2 teaspoons |
| Cumin | 1 teaspoon |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
| Avocado (optional) | Sliced for serving |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; sauté onion, garlic, bell pepper, carrot, and celery until softened.
- Stir in black beans, vegetable broth, diced tomatoes, corn, chili powder, cumin, lime juice, salt, and pepper; bring to a boil.
- Lower the heat and let simmer for 20-30 minutes, adjusting seasoning as needed.
- Serve hot, topped with crispy tortilla strips and fresh cilantro (and avocado if desired). Enjoy!
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Spicy Taco Tortilla Soup
Spicy Taco Tortilla Soup is a bold and flavorful twist on the traditional tortilla soup, perfect for those who love a kick of heat. This vibrant dish features spicy taco-seasoned ground meat, combined with savory vegetables, beans, and topped with crunchy tortilla strips, making it a hearty and comforting option for chilly autumn evenings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Ground beef or turkey | 1 pound |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 (any color, diced) |
| Jalapeño (optional) | 1, minced |
| Canned diced tomatoes | 1 can (15 oz) |
| Black beans (canned) | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Beef or vegetable broth | 6 cups |
| Taco seasoning | 2 tablespoons |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
| Avocado (optional) | Sliced for serving |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; add ground meat and cook until browned, breaking it apart as it cooks.
- Stir in onion, garlic, bell pepper, and jalapeño (if using), cooking until softened.
- Add the diced tomatoes, black beans, corn, broth, taco seasoning, lime juice, salt, and pepper; bring to a boil.
- Reduce heat and simmer for about 20 minutes, adjusting seasoning as necessary.
- Serve hot, topped with tortilla strips, fresh cilantro, and avocado if desired. Enjoy!
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Creamy Avocado Tortilla Soup
Creamy Avocado Tortilla Soup is a luxuriously smooth and rich dish that perfectly combines the comforting flavors of tortilla soup with the creamy goodness of ripe avocados. This soup is not only delicious but also a beautiful addition to any autumn gathering, providing a delightful burst of flavor topped with crunchy tortilla strips.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Cumin | 1 teaspoon |
| Canned diced tomatoes | 1 can (15 oz) |
| Vegetable broth | 4 cups |
| Black beans (canned) | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Ripe avocados | 2, halved and pitted |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; add onion and garlic, sautéing until softened.
- Stir in cumin, canned tomatoes, vegetable broth, black beans, and corn; bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- In a blender, combine the ripe avocados and lime juice, then blend until smooth.
- Carefully stir the avocado mixture into the soup, season with salt and pepper to taste, and heat through.
- Serve hot, topped with tortilla strips and fresh cilantro. Enjoy!
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Southwest Shrimp Tortilla Soup
Southwest Shrimp Tortilla Soup is a vibrant and flavorful dish that combines the nourishment of a hearty soup with the delightful taste of shrimp and spices typical of the Southwest. This soup is perfect for autumn gatherings, offering a warm embrace of flavors topped with crispy tortilla strips, making it an ideal centerpiece for your meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 (red or green, diced) |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Canned diced tomatoes | 1 can (15 oz) |
| Vegetable broth | 4 cups |
| Shrimp (peeled and deveined) | 1 pound |
| Black beans (canned) | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; add onion, garlic, and bell pepper, sautéing until softened.
- Stir in cumin and chili powder, then add canned tomatoes, vegetable broth, black beans, and corn; bring to a boil.
- Add the shrimp, reduce heat, and simmer for about 5-7 minutes until the shrimp are cooked through.
- Stir in lime juice, season with salt and pepper to taste, and heat through.
- Serve hot, topped with tortilla strips and fresh cilantro. Enjoy!
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Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is a comforting and hearty dish perfect for autumn gatherings. This easy-to-make soup combines tender chunks of chicken, vibrant vegetables, and savory spices, allowing all the flavors to meld beautifully while simmering in a slow cooker. Serve it with crispy tortilla strips for added crunch, making it a satisfying centerpiece for any meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 (red or green, diced) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Canned diced tomatoes | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Chicken breasts (boneless) | 1 pound |
| Black beans (canned) | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
Cooking Steps:
- In a skillet, heat olive oil and sauté onion, garlic, and bell pepper until softened.
- Transfer the vegetables to the slow cooker, then add cumin, chili powder, diced tomatoes, chicken broth, chicken breasts, black beans, and corn.
- Cover and cook on low for 6-8 hours or until the chicken is cooked through.
- Shred the chicken in the slow cooker, stir in lime juice, and season with salt and pepper to taste.
- Serve hot, topped with tortilla strips and fresh cilantro. Enjoy!
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Roasted Tomato & Corn Tortilla Soup
Roasted Tomato & Corn Tortilla Soup is a deliciously vibrant meal that brings together the rich flavors of roasted tomatoes and sweet corn, complemented by the crunch of tortilla chips. This soup is perfect for cozy autumn gatherings, warming your guests from the inside out while showcasing the nourishing taste of fresh ingredients.
| Ingredients | Quantity |
|---|---|
| Olive oil | 3 tablespoons |
| Roma tomatoes | 6 (halved) |
| Garlic | 4 cloves (unpeeled) |
| Onion | 1 medium (diced) |
| Vegetable broth | 4 cups |
| Corn | 1 cup (frozen or canned) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Lime | 1 (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the halved tomatoes and garlic cloves with olive oil, salt, and pepper on a baking sheet, then roast for 25-30 minutes.
- In a large pot, sauté diced onion in olive oil until translucent.
- Add the roasted tomatoes, garlic (squeezed from skins), vegetable broth, corn, cumin, chili powder, lime juice, salt, and pepper to the pot.
- Simmer for about 15-20 minutes to allow flavors to meld.
- Blend the soup until smooth, if desired, then serve hot, topped with tortilla strips and fresh cilantro. Enjoy!
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Smoky Chipotle Tortilla Soup
Smoky Chipotle Tortilla Soup is a bold and flavorful twist on traditional tortilla soup, perfect for autumn gatherings. The addition of smoky chipotle peppers brings a rich depth to the dish, while the combination of textures from the tortilla strips and fresh toppings brings a delightful crunch. This soup is sure to warm your guests and leave them craving another bowl.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium (diced) |
| Garlic | 4 cloves (minced) |
| Chipotle peppers in adobo | 2 (minced) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14.5 oz) |
| Corn | 1 cup (frozen or canned) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh avocado | 1 (diced) |
| Fresh cilantro | For garnish |
| Lime | 1 (juiced) |
Cooking Steps:
- In a large pot, heat olive oil and sauté the diced onion until translucent. Add minced garlic and chipotle peppers, cooking for an additional minute.
- Add vegetable broth, diced tomatoes, corn, cumin, chili powder, salt, and pepper to the pot, stirring to combine.
- Bring the mixture to a simmer and let cook for 15-20 minutes for flavors to meld.
- Serve hot, topped with tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime for added brightness. Enjoy!
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Zesty Lime and Cilantro Tortilla Soup
Zesty Lime and Cilantro Tortilla Soup is a fresh and vibrant take on classic tortilla soup, perfect for autumn gatherings. The bright flavor of lime combined with fresh cilantro creates a revitalizing contrast to the hearty base of tomatoes and vegetables. This soup is great for warming up a chilly evening and is sure to impress your guests with its lively taste and aroma.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium (diced) |
| Garlic | 3 cloves (minced) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14.5 oz) |
| Black beans | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Zest of lime | 1 lime |
| Lime juice | 2 limes (juiced) |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | ½ cup (chopped) |
| Avocado | 1 (diced) |
Cooking Steps:
- In a large pot, heat olive oil and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute.
- Pour in the vegetable broth, diced tomatoes, black beans, corn, cumin, chili powder, lime zest, salt, and pepper, stirring to combine.
- Bring the soup to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
- Before serving, stir in the lime juice and fresh cilantro for a burst of flavor. Serve hot, topped with tortilla strips and diced avocado. Enjoy!
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Beef and Bean Tortilla Soup
Beef and Bean Tortilla Soup is a hearty and satisfying dish that brings warmth and comfort to your autumn gatherings. Packed with flavorful ingredients like seasoned beef, black beans, and spices, this soup is perfect for those crisp fall evenings. Topped with crunchy tortilla strips and fresh garnishes, it is sure to be a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Ground beef | 1 pound |
| Onion | 1 medium (diced) |
| Garlic | 3 cloves (minced) |
| Vegetable broth | 4 cups |
| Diced tomatoes | 1 can (14.5 oz) |
| Black beans | 1 can (15 oz, drained and rinsed) |
| Corn | 1 cup (frozen or canned) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | ½ cup (chopped) |
| Avocado | 1 (diced) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and brown the ground beef, breaking it up as it cooks. Drain excess fat.
- Add diced onion and minced garlic, and sauté until the onion is translucent.
- Stir in the vegetable broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper, mixing well.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes to blend the flavors.
- Before serving, garnish with tortilla strips, avocado, and fresh cilantro. Serve hot and enjoy!
Pumpkin Tortilla Soup
Pumpkin Tortilla Soup is a delightful twist on traditional tortilla soup, perfect for the autumn season. This creamy, flavorful soup blends the earthiness of pumpkin with comforting spices, creating a warm dish that evokes the essence of fall. Topped with crispy tortilla strips and fresh garnishes, it’s a unique and inviting option for any gathering.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium (diced) |
| Garlic | 3 cloves (minced) |
| Vegetable broth | 4 cups |
| Canned pumpkin puree | 1 can (15 oz) |
| Diced tomatoes | 1 can (14.5 oz) |
| Black beans | 1 can (15 oz, drained and rinsed) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Tortilla strips | 1 cup (or to taste) |
| Fresh cilantro | ½ cup (chopped) |
| Lime | 1 (cut into wedges) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until the onion is translucent.
- Stir in the vegetable broth, pumpkin puree, diced tomatoes, black beans, cumin, chili powder, salt, and pepper, mixing well.
- Bring the soup to a boil, then reduce to a simmer and cook for about 15-20 minutes to blend the flavors.
- Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime. Enjoy!
