When the weather turns chilly and comfort food calls, I find myself gravitating toward this delightful Mexican Chicken Tortellini Soup. It’s a vibrant blend of flavors that brings together tender chicken, zesty spices, and those pillowy tortellini that I can’t resist.
Every spoonful is a warm hug, filled with the essence of Mexican cuisine, yet the addition of tortellini gives it a unique twist.
Whether you’re looking for a quick weeknight dinner or something special to impress your friends, this soup hits the mark. Let’s dive into this delicious bowl of goodness that’s sure to brighten your day!
How To Make Mexican Chicken Tortellini Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican-inspired
Yield: Serves 6
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon taco seasoning
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups fresh spinach
- 1 package (9 ounces) refrigerated cheese tortellini
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. Sauté The Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute, until fragrant.
2. Cook The Chicken
Add the chicken pieces to the pot. Sprinkle the taco seasoning over the chicken and stir well to coat. Cook until the chicken is browned on all sides, about 5-7 minutes.
3. Add The Tomatoes And Broth
Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine, bringing the mixture to a simmer.
4. Incorporate The Beans And Corn
Once the soup is simmering, add the black beans and corn. Let it cook for another 10 minutes, allowing the flavors to meld.
5. Add The Tortellini
Stir in the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes.
6. Finish With Spinach
Just before serving, add the fresh spinach to the soup. Cook for an additional 2 minutes, until the spinach wilts.
7. Season And Serve
Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Nutrition Facts Of Mexican Chicken Tortellini Soup
- Calories: 320
- Protein: 24 g
- Carbohydrates: 40 g
- Dietary Fiber: 8 g
- Sugars: 3 g
- Fat: 10 g
Serving Suggestions Of Mexican Chicken Tortellini Soup
1. Pair With Tortilla Chips
I love serving this soup with crispy tortilla chips for added crunch.
2. Top With Avocado
Adding diced avocado gives a creamy texture that perfectly complements the soup.
3. Serve With A Side Salad
A simple side salad can balance the meal and add freshness.
Tips And Variations Of Mexican Chicken Tortellini Soup
1. Spice It Up
If you enjoy heat, add diced jalapeños or a splash of hot sauce while cooking.
2. Use Different Proteins
Feel free to substitute chicken with shredded rotisserie chicken or even turkey.
3. Vegetable Add-Ins
Add any of your favorite veggies, like bell peppers or zucchini, to boost the nutrition.
Health Benefits Of Mexican Chicken Tortellini Soup
1. High In Protein
This soup is rich in protein, thanks to the chicken and beans, making it a filling meal.
2. Packed With Vegetables
The addition of spinach, corn, and tomatoes provides essential vitamins and minerals.
3. Supports Hydration
With a broth base, this soup helps keep you hydrated while delivering comforting warmth.
Special Note
This Mexican Chicken Tortellini Soup freezes beautifully! Make a double batch and store leftovers in airtight containers for easy meals later. Just reheat on the stove when you’re ready to enjoy it again.
Conclusion
This Mexican Chicken Tortellini Soup is a delicious fusion of flavors that combines the comforting heartiness of tortellini with the bold, vibrant spices of Mexican cuisine. It’s a perfect one-pot meal that’s both satisfying and simple to prepare.
Whether you’re craving something cozy for a cold evening or looking to impress with a unique twist on a classic soup, this recipe delivers on taste, texture, and ease. I hope you enjoy every spoonful of this flavorful, comforting soup as much as I do!
Mexican Chicken Tortellini Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients Â
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon taco seasoning
- 1 can 14.5 ounces diced tomatoes (with juices)
- 4 cups chicken broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn frozen or canned
- 2 cups fresh spinach
- 1 package 9 ounces refrigerated cheese tortellini
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
InstructionsÂ
Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute, until fragrant.
Cook The Chicken
- Add the chicken pieces to the pot. Sprinkle the taco seasoning over the chicken and stir well to coat. Cook until the chicken is browned on all sides, about 5-7 minutes.
Add The Tomatoes And Broth
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine, bringing the mixture to a simmer.
Incorporate The Beans And Corn
- Once the soup is simmering, add the black beans and corn. Let it cook for another 10 minutes, allowing the flavors to meld.
Add The Tortellini
- Stir in the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes.
Finish With Spinach
- Just before serving, add the fresh spinach to the soup. Cook for an additional 2 minutes, until the spinach wilts.
Season And Serve
- Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.