Chicken Tortilla Soup — a fast, flavourful weeknight dinner that proves homemade beats takeout every time. On the table in under 30 minutes.
Cut the chicken into appropriate pieces — strips for stir fry and fajitas, cubes for curry, or leave whole for thigh recipes. Season generously with the spice blend.
Heat oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, working in batches if needed to avoid crowding.
Add vegetables, aromatics, and sauce components. Build the flavour by deglazing the pan and incorporating any fond from the searing step.
Return the chicken to the pan or combine everything. Simmer for a few minutes until the sauce thickens and the flavours meld.
Plate over rice, in tortillas, or alongside bread. Garnish with fresh herbs and serve immediately — weeknight dinners are best eaten hot.