Hühnchen Tortilla Suppe

Indulge in the vibrant and comforting flavors of this Best Chicken Tortilla Soup, a Mexican-inspired masterpiece that balances smoky fire-roasted tomatoes with tender chicken. This easy-to-make soup is perfect for a cozy weeknight dinner, bringing together sweet corn, zesty lime, and a blend of aromatic spices in just 45 minutes.

Merken

The magic of this soup lies in its layers of texture. From the soft, shredded poultry to the crispy, golden tortilla strips baked right in your oven, every bite offers a delightful contrast. Finished with fresh cilantro and a splash of lime juice, it’s a bright and nourishing dish that feels like a warm embrace.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen or canned corn, drained
• 1 jalapeño, seeded and finely chopped (optional)
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• 1 can (400 g) fire-roasted diced tomatoes
• 1 liter (4 cups) low-sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 corn tortillas, cut into thin strips
• 1 tablespoon olive oil
• Optional toppings: sliced avocado, shredded cheese, sour cream, extra lime wedges

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Instructions

Step 1

Preheat oven to 180°C (350°F). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, turning once, until golden and crisp. Set aside.

Step 2

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened.

Step 3

Add garlic and cook for 1 minute until fragrant.

Step 4

Stir in chili powder, oregano, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 30 seconds.

Step 5

Add chicken breasts, fire-roasted tomatoes (with juice), corn, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.

Step 6

Remove chicken breasts, shred them with two forks, and return to the pot.

Step 7

Add lime juice and chopped cilantro. Taste and adjust seasoning if needed.

Step 8

Discard bay leaf. Ladle soup into bowls, top with tortilla strips and desired toppings.

Zusatztipps für die Zubereitung

For a faster version of this soup, you can substitute the chicken breasts with shredded rotisserie chicken and shorten the simmering time. If you enjoy a bit of heat, consider leaving the seeds in the jalapeño or adding a pinch of cayenne pepper to the spice blend.

Varianten und Anpassungen

This recipe can easily be made vegetarian by omitting the chicken and using vegetable broth; simply add a can of black beans for added protein and texture. Additionally, this soup is naturally gluten-free as long as you use certified gluten-free corn tortillas and broth.

Serviervorschläge

Serve the soup hot, piled high with crispy tortilla strips and creamy avocado slices. Adding a dollop of sour cream and a sprinkle of shredded cheese enhances the richness, while a side of warm tortillas or crusty bread is perfect for dipping into the flavorful broth.

Merken

With its combination of fresh ingredients and bold Mexican-inspired spices, this Best Chicken Tortilla Soup is bound to become a recurring favorite in your kitchen. It is a wholesome, delicious way to bring everyone together for a meal that is as nutritious as it is flavorful.

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

Check price on Amazon

Fragen rund um das Rezept

→ Wie lange hält sich die Suppe im Kühlschrank?

Die Suppe hält sich verschlossen im Kühlschrank bis zu 4 Tage. Die Tortillastreifen separat aufbewahren, damit sie knusprig bleiben. Vor dem Servieren kurz erwärmen und frische Streifen hinzufügen.

→ Kann ich die Suppe einfrieren?

Ja, die Suppe ohne Tortillastreifen lässt sich bis zu 3 Monate einfrieren. Nach dem Auftauen eventuell etwas Brühe hinzufügen, da Mais und Kartoffeln Flüssigkeit binden können.

→ Wie mache ich die Suppe vegetarisch?

Ersetzen Sie Hühnchen durch schwarze Bohnen und verwenden Sie Gemüsebrühe statt Hühnerbrühe. Die Bohnen geben der Suppe zusätzliche Proteine und eine cremige Textur.

→ Wie scharf wird die Suppe?

Mild bis mittelscharf, je nachdem ob Sie die Kerne der Jalapeño entfernen. Für mehr Schärfe Cayennepfeffer hinzufügen oder die Jalapeñokerne lassen. Kinderfreundliche Version ohne Jalapeño zubereiten.

→ Welche Toppings passen am besten?

Avocadoscheiben, geriebener Cheddar-Käse, saure Sahne und frische Korianderblätter ergänzen die Suppe perfekt. Dazu noch ein Limettenschnitt drücken für额外的 Frische.

→ Kann ich Hähnchen aus dem Supermarkt verwenden?

Ja, zerkleinertes Hähnchen vom Grill beschleunigt die Zubereitung. Brühe nur 10 Minuten köcheln lassen, dann Hähnchen und Limette hinzufügen. Spart etwa 15 Minuten Zeit.