We’ve fallen in love with our Mas Tacos Chicken Tortilla Soup recipe as it’s the ultimate comfort food that packs a punch of Mexican-inspired flavors. Originating from the vibrant streets of Mexico this hearty soup combines tender chicken with zesty spices and crunchy toppings for a satisfying meal.
What makes it even better is how simple it is to whip up at home. We’re sharing our go-to version that’s perfect for cozy dinners or quick lunches so you can enjoy authentic tastes without the fuss.
Ingredients
In our Mas Tacos Chicken Tortilla Soup recipe, we select fresh, high-quality ingredients to capture authentic Mexican-inspired flavors. We organize them below in the order they’re typically used, with prep specifics noted for precision and ease.
- Chicken breasts (1 pound, boneless and skinless, cubed into 1-inch pieces) – We start with this as the protein base, ensuring it’s trimmed of any fat for a lean, tender result.
- Onion (1 large, finely diced) – Next, we chop this for sautéing to build a flavorful foundation with its natural sweetness.
- Garlic cloves (4 medium, minced) – We add these shortly after to infuse aromatic depth without overpowering the dish.
- Diced tomatoes (1 can, 14.5 ounces, undrained) – We incorporate this for its juicy texture and tangy acidity, using fire-roasted varieties for extra smokiness.
- Chicken broth (4 cups, low-sodium) – This forms the liquid backbone, which we recommend homemade or store-bought for balanced seasoning.
- Black beans (1 can, 15 ounces, drained and rinsed) – We include these for heartiness and fiber, ensuring they’re well-rinsed to reduce sodium.
- Corn kernels (1 cup, frozen or canned, drained) – Added midway, we use this for a sweet, crunchy contrast that enhances the soup’s texture.
- Chili powder (2 tablespoons) – We blend in this spice for the signature zesty kick, adjusting to taste for mild or bold heat.
- Ground cumin (1 teaspoon) – This follows to deliver warm, earthy notes that tie the flavors together.
- Tortilla strips (2 cups, store-bought or homemade, lightly toasted) – Reserved for topping, we prepare these last for a crispy finish.
- Fresh cilantro (1/2 cup, chopped) – We finish with this for a bright, herbaceous garnish that elevates the overall aroma.
Directions
We guide you through preparing our Mas Tacos Chicken Tortilla Soup with simple, step-by-step instructions that transform fresh ingredients into a flavorful, comforting meal.
Prep the Ingredients
First, we gather and prepare the ingredients in the order they’ll be used to ensure everything is ready for seamless cooking. Start by cubing 2 pounds of chicken breasts into bite-sized pieces for even cooking and tender texture. Next, finely dice 1 large onion and mince 4 garlic cloves to release their pungent aroma and enhance the soup’s base flavor.
Then, drain and rinse 1 can (15 ounces) of black beans to remove excess sodium, and thaw 1 cup of frozen corn if needed for a sweet, crisp contrast. Measure out 2 tablespoons of chili powder and 1 tablespoon of ground cumin for the spice blend that adds depth and a warm, earthy kick. Open and set aside 1 can (14.5 ounces) of diced tomatoes for acidity, and prepare 6 cups of low-sodium chicken broth as the hearty foundation. Finally, slice tortilla strips from 4-6 corn tortillas into thin strips for a crispy topping, and chop a handful of fresh cilantro to garnish with its bright, herbaceous notes.
Cook the Soup
We build the soup’s rich flavors by cooking the ingredients together in a large pot over medium heat. Begin by heating 2 tablespoons of olive oil in the pot, then add the diced onion and minced garlic, sautéing for 3-4 minutes until they soften and release a fragrant, savory scent that fills the kitchen.
Add the cubed chicken breasts to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken turns golden and opaque. Stir in the chili powder and ground cumin, letting them toast for 1 minute to bloom their bold, spicy essence. Pour in the diced tomatoes, chicken broth, black beans, and corn, then bring the mixture to a boil. Reduce the heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld into a hearty, zesty broth where the chicken becomes tender and the spices create a comforting warmth that tantalizes the taste buds.
Assemble and Serve
Finally, we assemble the soup to highlight its textures and flavors, making it ready for a satisfying presentation. Ladle the hot soup into bowls, then top each serving with a handful of the crispy tortilla strips for a satisfying crunch that contrasts the smooth broth.
Sprinkle on the chopped fresh cilantro for a burst of vibrant, citrusy freshness that elevates the dish’s aroma. For an extra touch, add a dollop of sour cream or a squeeze of lime if desired, ensuring every bite delivers a balanced mix of tender chicken, hearty beans, and spicy notes that make our Mas Tacos Chicken Tortilla Soup an irresistible favorite.
Make-Ahead Tips
One of the best features of our Mas Tacos Chicken Tortilla Soup is its flexibility for busy schedules—we can prepare it in advance to save time without sacrificing those bold, Mexican-inspired flavors. Below, we outline key strategies to make ahead, store, and reheat this hearty soup, ensuring it remains as comforting and vibrant as when freshly made.
Preparing Components in Advance
To streamline your cooking process, we recommend prepping certain elements ahead of time:
- Protein and Vegetables: Cook the cubed chicken breasts and sauté the finely diced onion, minced garlic, and other veggies up to 2 days in advance. Store them in an airtight container in the refrigerator to lock in their tender texture and aromatic essence.
- Soup Base: Assemble the full soup mixture—including the low-sodium chicken broth, canned diced tomatoes, black beans, corn, chili powder, and ground cumin—up to 3 days ahead. Let it cool completely before transferring to a sealed container; this allows the spices to meld, creating even deeper, zesty flavors.
- Toppings: For crunchy elements like tortilla strips and fresh cilantro, prepare them fresh on the day of serving to maintain their crispiness and vibrant aroma. If needed, you can chop cilantro a day early and store it wrapped in a damp paper towel in the fridge.
Storage Guidelines
Proper storage is crucial for preserving the soup’s rich flavors and hearty consistency. We suggest the following based on our testing:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 4 days | Cool the soup to room temperature before refrigerating in an airtight container. This prevents sogginess in toppings and keeps the chicken tender and juicy. |
| Freezing | Up to 3 months | Portion the soup into freezer-safe bags or containers for easy thawing. Avoid adding tortilla strips or sour cream before freezing, as they can become mushy—add them after reheating for optimal texture. |
Reheating Instructions
- From the Refrigerator: Transfer the desired portion to a pot and heat over medium until it simmers, stirring occasionally to blend the spices and ensure even warming—aim for 5-7 minutes to revive the zesty kick without overcooking the chicken.
- From the Freezer: Thaw overnight in the refrigerator first, then reheat as above. For a quicker option, use the microwave in 1-minute intervals, stirring in between, until heated through—be sure to cover the bowl to trap steam and enhance the soup’s inviting aroma.
- Always taste and adjust seasonings before serving; you might add a squeeze of lime for extra brightness or more chili powder for that authentic, fiery edge. This way, every bowl delivers the same satisfying mix of tender chicken, hearty beans, and sweet corn we love.
Conclusion
We’ve loved sharing this Mas Tacos Chicken Tortilla Soup recipe with you, as it’s become a staple in our kitchen for its effortless blend of flavors and comfort. It’s more than just a meal—it’s a way to bring warmth to any day.
Try tweaking it to suit your tastes, and you’ll see why it’s our go-to for quick, satisfying eats. We’re confident it’ll become yours too.
Frequently Asked Questions
What is Mas Tacos Chicken Tortilla Soup?
Mas Tacos Chicken Tortilla Soup is a comforting Mexican-inspired dish featuring tender chicken, zesty spices, and crunchy toppings. It’s a hearty, flavorful meal made with simple ingredients like chicken broth, black beans, and corn, perfect for quick dinners or lunches. This recipe brings authentic tastes to your table with ease.
What ingredients are needed for Chicken Tortilla Soup?
Key ingredients include cubed chicken breasts, diced onions, minced garlic, canned tomatoes, low-sodium chicken broth, black beans, corn, chili powder, cumin, and tortilla strips. Fresh cilantro serves as a garnish. These high-quality items combine for a balanced, flavorful soup that’s simple to prepare at home.
How do I make Chicken Tortilla Soup?
Start by sautéing onions and garlic, then cook the chicken until tender. Add spices, broth, beans, corn, and tomatoes; simmer to blend flavors. Top with crispy tortilla strips and cilantro before serving. The process takes about 30-40 minutes, making it ideal for busy days. Add sour cream or lime for extra zest.
Can I prepare Chicken Tortilla Soup in advance?
Yes, you can prep components like cooked chicken and sautéed veggies up to two days ahead, or assemble the soup base up to three days in advance for deeper flavors. This makes it flexible for busy schedules, allowing quick reheating when needed.
How should I store and reheat Chicken Tortilla Soup?
Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months to maintain texture. Reheat on the stovetop over low heat or in the microwave, stirring occasionally to preserve flavors. Avoid overcooking to keep the soup vibrant and comforting.
What toppings go well with Chicken Tortilla Soup?
Crispy tortilla strips, fresh cilantro, sour cream, and lime wedges enhance the soup’s flavors. You can also add avocado for creaminess or shredded cheese for extra richness. These toppings provide a satisfying contrast of textures and tastes, making each bowl more enjoyable.