Chicken Tortilla: A Delicious & Easy Recipe

Chicken Tortilla soup: just the name conjures up images of warm, comforting bowls brimming with flavor, doesn’t it? Imagine a chilly evening, the aroma of simmering spices filling your kitchen, and the promise of a hearty, satisfying meal just moments away. This isn’t just soup; it’s a hug in a bowl, a vibrant celebration of Southwestern cuisine that’s guaranteed to chase away the blues.

The history of Chicken Tortilla soup is as rich and layered as the soup itself. Originating in Mexico, this dish was traditionally a way to use leftover tortillas, transforming them into something truly special. Over time, it has evolved, incorporating influences from various regions and culinary traditions, but the essence remains the same: a delicious and resourceful way to create a flavorful and nourishing meal.

But what is it about Chicken Tortilla soup that makes it so universally loved? Perhaps it’s the delightful combination of textures – the tender chicken, the crisp tortilla strips, the creamy avocado, and the tangy lime. Or maybe it’s the complex blend of spices that dance on your palate, creating a symphony of flavors that is both comforting and exciting. Whatever the reason, this soup is a crowd-pleaser, perfect for a weeknight dinner or a weekend gathering. And the best part? It’s surprisingly easy to make! So, grab your apron, and let’s get cooking!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can tomato sauce
• 1 packet taco seasoning
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 12 (6-inch) flour tortillas
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Preparing the Chicken and Vegetables:

1. First, we need to cook the chicken. You can do this in a few ways. My favorite is to poach it because it keeps the chicken super moist. Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Alternatively, you can bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. Another option is to use leftover cooked chicken or rotisserie chicken to save time.
2. Once the chicken is cooked, let it cool slightly, then shred it with two forks. Set aside. Shredding the chicken while it’s still a little warm makes it much easier!
3. Now, let’s get started on the vegetables. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. We want the onions to be translucent and slightly sweet.
4. Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the peppers are tender-crisp. The aroma at this point is just amazing!

Creating the Filling:

1. Add the rinsed and drained black beans, drained corn, diced tomatoes and green chilies (undrained), and tomato sauce to the skillet with the vegetables. Stir well to combine.
2. Stir in the taco seasoning, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
3. Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together. This step is crucial for developing a rich and flavorful filling.
4. Add the shredded chicken to the skillet and stir well to combine with the vegetable and sauce mixture. Make sure the chicken is evenly coated with the sauce.
5. Taste the filling and adjust the seasonings as needed. You might want to add a little more taco seasoning, chili powder, or salt and pepper to suit your taste. I sometimes add a pinch of cayenne pepper for a little extra kick!

Assembling the Tortillas:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent the tortillas from sticking to the bottom.
2. Warm the flour tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 30 seconds, or by heating them in a dry skillet for a few seconds per side. This step is important because it prevents the tortillas from cracking when you roll them.
3. Spoon about 1/2 cup of the chicken and vegetable filling onto each tortilla. Spread the filling evenly across the center of the tortilla. Don’t overfill the tortillas, or they will be difficult to roll.
4. Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling on each tortilla. The cheese will melt and bind the filling together.
5. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Arrange the tortillas snugly next to each other in the dish.

Baking and Serving:

1. Once all the tortillas are rolled and placed in the baking dish, sprinkle the remaining shredded cheddar cheese evenly over the top. This will create a cheesy and golden-brown crust.
2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the tortillas are heated through. The tortillas should be lightly browned and crispy around the edges.
3. Remove the baking dish from the oven and let it cool for a few minutes before serving. This will prevent you from burning your mouth!
4. Serve the chicken tortillas hot, with your favorite toppings such as sour cream, guacamole, salsa, and chopped cilantro. These toppings add a refreshing and flavorful contrast to the rich and savory tortillas.

Tips and Variations:

• Make it spicier: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for a spicier kick. You can also use a spicier taco seasoning.
• Add more vegetables: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or jalapeños.
• Use different beans: You can substitute pinto beans or kidney beans for the black beans.
• Make it vegetarian: Omit the chicken and add more beans or vegetables to make it a vegetarian dish. You can also use a plant-based meat substitute.
• Use corn tortillas: If you prefer, you can use corn tortillas instead of flour tortillas. However, corn tortillas tend to be more brittle, so be sure to warm them well before rolling.
• Freeze for later: These chicken tortillas can be easily frozen for later. Simply wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, thaw them in the refrigerator overnight and then bake them in the oven until heated through.
• Creamy Version: Stir in 4 ounces of cream cheese, softened, into the filling for a creamier texture.
• Make it a Casserole: Instead of rolling the tortillas, layer them in the baking dish with the filling and cheese for a casserole-style dish.

Enjoy your delicious homemade Chicken Tortillas!

Conclusion:

This Chicken Tortilla recipe isn’t just another meal; it’s a flavor explosion waiting to happen in your kitchen! From the tender, seasoned chicken to the vibrant mix of vegetables and the comforting warmth of the tortillas, every bite is a celebration. I truly believe this recipe is a must-try because it’s incredibly versatile, satisfying, and surprisingly easy to make, even on a busy weeknight. It’s the kind of dish that brings everyone to the table with smiles, and that’s what cooking is all about, right?

But the best part? You can totally customize it to your liking! Feeling adventurous? Add a pinch of cayenne pepper for a spicy kick. Want to make it even healthier? Use whole wheat tortillas and load up on the veggies. For a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving. And if you’re looking for serving suggestions, the possibilities are endless!

Think beyond just the classic tortilla wrap. You can transform this Chicken Tortilla filling into a delicious quesadilla by grilling it between two tortillas with plenty of cheese. Or, layer it with tortilla chips, cheese, and your favorite toppings for a hearty plate of nachos. It’s also fantastic as a filling for stuffed bell peppers or even as a topping for a vibrant salad. Leftovers (if you have any!) make a fantastic lunch the next day. You could even use the chicken mixture to create a flavorful soup by adding chicken broth and your favorite soup vegetables.

For a truly authentic experience, consider making your own tortillas! While store-bought tortillas are convenient, homemade tortillas have a unique flavor and texture that elevates this dish to a whole new level. It’s a fun project to try on a weekend, and the results are well worth the effort.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a family favorite, and a dish that I turn to time and time again when I need a quick, easy, and delicious meal.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve tried this Chicken Tortilla recipe, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Did your family enjoy it? Share your photos and stories in the comments below – I can’t wait to see what you create! Your feedback is invaluable, and it helps me continue to improve and share recipes that you’ll love. Happy cooking!