Chicken Tortilla Soup: A Cozy, Easy Recipe for Home Chefs
Chicken Tortilla Soup is a comforting and hearty meal, perfect for home chefs who love Mexican cuisine.
Equipment
- Dutch Oven
- Instant-Read Thermometer
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken breast, pounded to ¾-inch thick
Seasonings
- 1 teaspoon kosher salt plus more as needed for seasoning
- 1 teaspoon paprika sweet or smoked, plus more as needed for seasoning
- black pepper as needed for seasoning
Cooking Ingredients
- 2 tablespoons olive oil divided
- 1 cup chopped white onion ¼-inch dice
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 tablespoon chopped chipotle chilis in adobo sauce
- 1 tablespoon minced jalapenos
- ¼ cup tomato paste
- ¾ cup chopped red bell pepper ¼-inch dice
- 1 cup corn kernels fresh, canned or frozen
- 1 cup black beans canned, rinsed and drained
- 14.5 ounce canned diced fire roasted tomatoes plus juice
- 5 cups unsalted chicken stock
- 1.5 teaspoons dried oregano
- 1 cup sliced corn tortilla strips ¼-inch thick, 2-inch long strips
- 1 tablespoon lime juice
- ¼ cup cilantro leaves for garnish
Instructions
Preparation
- Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
- Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
- Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
- In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
- Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.
- Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.
- Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.
Notes
Cool and store in an airtight container in the refrigerator for up to 5 days. Portion out the soup in resealable plastic bags, freeze the bag flat for up to 6 months. Defrost before using.
Nutrition
Serving: 1bowlCalories: 304kcalCarbohydrates: 22gProtein: 32gFat: 9gSaturated Fat: 1gCholesterol: 72mgSodium: 830mgPotassium: 910mgFiber: 4gSugar: 4gVitamin A: 1385IUVitamin C: 30.1mgCalcium: 55mgIron: 3mg
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