Chicken Tortilla Soup with Quesadillas and Spicy Pickles Recipe – Mexican Special
Dive into a comforting and flavorful meal with this delicious combination of tortilla soup, cheesy chicken quesadillas, and zesty spicy pickles. The tortilla soup is a warm, savory delight, featuring tender shredded chicken, vibrant vegetables, and a hint of lime, making it perfect for any occasion. Pair it with gooey chicken quesadillas that are easy to prepare and can be customized with your favorite toppings, and round off the meal with tangy, spicy pickles that add a refreshing crunch. This trio not only satisfies your cravings but also brings a vibrant burst of flavors to your table. Whether it’s a cozy weeknight dinner or a gathering with friends, this meal is sure to impress! Enjoy the perfect blend of comfort and zest!
- Prep Time35 min
- Cook Time45 min
- Total Time1 hr 20 min
For the Soup:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 cups cooked chicken, shredded
- 1 cup corn (frozen or canned)
- Fresh cilantro, for garnish
- Tortilla chips, for serving
For the Quesadillas:
- 4 flour tortillas
- 1 cup cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp olive oil (for cooking)
For the Spicy Pickles:
- 1 cup pickles (sliced)
- 1/2 tsp red pepper flakes (or to taste)
- 1/4 cup vinegar
- 1 tbsp sugar (optional)
Make the Soup:
In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until soft (about 5 minutes). Add garlic and cook for another minute.
Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
Add the shredded chicken and corn. Let the soup simmer for about 10-15 minutes to meld flavors.
Prepare the Quesadillas:
In a skillet, heat olive oil over medium heat. Place a tortilla in the skillet, sprinkle half with cheese and shredded chicken, then fold the tortilla over.
Cook for about 2-3 minutes on each side until golden and the cheese is melted. Repeat with the remaining tortillas.
Make the Spicy Pickles:
In a bowl, combine the sliced pickles, red pepper flakes, vinegar, and sugar (if using). Let sit for at least 15 minutes for flavors to meld.
Serve:
Ladle the soup into bowls, serve with tortilla chips, and garnish with fresh cilantro. Cut quesadillas into wedges and serve alongside, along with the spicy pickles.
Recipe Notes:
Additions: Consider adding black beans or avocado to the soup for extra texture and flavor.
Cheese Options: Feel free to use your favorite cheese for the quesadillas, such as pepper jack for a spicy kick.
Storage: Leftover soup can be stored in the fridge for up to 3 days. Quesadillas are best enjoyed fresh but can be reheated in a skillet.
Spice Level: Adjust the amount of red pepper flakes in the pickles to suit your heat preference.
