I am excited to share with you my Qdoba tortilla soup recipe. This mouth-watering recipe is a perfect blend of spicy, creamy, and comforting flavors that will have you coming back for seconds.
The aroma of the simmering soup alone is enough to make anyone’s mouth water. This recipe is easy to make and will be a hit with your family and friends.
This recipe is not just for cold winter days, but for any day of the year. Imagine yourself sitting on your balcony with a bowl of this delicious Qdoba tortilla soup and a glass of iced lemon water on a hot summer day.
It’s perfect for any occasion. So, get ready to take notes, gather the ingredients, and let’s get started!
Qdoba Tortilla Soup Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups chicken broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 2 cups shredded cooked chicken
- 4 cups crushed tortilla chips
- 1 cup shredded cheddar cheese
How To Make Qdoba tortilla soup From Scratch?
Heat the oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the chicken broth, water, diced tomatoes, black beans, diced green chilies, cumin, chili powder, salt, black pepper, and cayenne pepper (if using).
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Stir in the sour cream, cilantro, and cooked chicken.
Ladle the soup into bowls and top with crushed tortilla chips and shredded cheese.
Qdoba tortilla soup Serving Ideas
Serve the soup with warm tortillas or tortilla chips on the side. Top with a dollop of sour cream, some shredded cheese, and a sprinkle of cilantro for added flavor and texture.
Qdoba tortilla soup Leftover, Storing, and Reheating Process
Leftover homemade Qdoba-style tortilla soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the soup in a pot and heat over medium heat until heated through, or place it in a microwave-safe container and heat on high for 2-3 minutes.
When reheating, be sure to stir the soup occasionally to ensure that it heats evenly. Avoid overheating the soup, as this can cause the ingredients to break down and affect the texture and taste of the soup.
It’s also recommended to store the tortilla chips separately from the soup as they will lose their crunchiness when stored in the soup, you can add them right before serving.
And also if you have sour cream or cheese as toppings, it’s best to store them separately too, and add them right before serving.
Frequently Asked Questions – Qdoba tortilla soup
Can I use a different type of bean in this recipe?
Yes, you can use any type of bean you prefer. Pinto beans, kidney beans, and cannellini beans all work well in this recipe.
Can I use a different type of protein?
Absolutely, you can use shrimp, beef, or pork in this recipe, it’s totally adaptable to your taste and preferences.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
Best Qdoba Tortilla Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 onion diced
- 2 cloves of garlic minced
- 2 cups chicken broth
- 2 cups water
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz black beans, rinsed and drained
- 1 can 4 oz diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- 2 cups shredded cooked chicken
- 4 cups crushed tortilla chips
- 1 cup shredded cheddar cheese
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chicken broth, water, diced tomatoes, black beans, diced green chilies, cumin, chili powder, salt, black pepper, and cayenne pepper (if using).
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the sour cream, cilantro, and cooked chicken.
- Ladle the soup into bowls and top with crushed tortilla chips and shredded cheese.
I hope you enjoyed my Qdoba tortilla soup recipe. It’s a delicious, comforting, and easy-to-make dish that’s perfect for any occasion. The combination of flavors and textures in this soup is truly irresistible.
From the spicy broth to the creamy sour cream, and the crunchy tortilla chips, every bite is a taste sensation.
This recipe is a great way to warm up on a chilly day, and it’s sure to be a hit with your family and friends. And don’t forget, you can always store and reheat the soup for a quick and easy meal.
I’d love to hear about your experience with this recipe. Did you make any modifications? How did it turn out?
Thank you for following along on my food blog. Stay tuned for more delicious recipes and culinary adventures. Happy cooking!
