Chicken Tortilla Soup
A warm, hearty, and satisfying soup that combines creamy beans with hearty chicken and vibrant spices, perfect for chilly days.
Ingredients
Base ingredients
- 1 tbsp olive oil For sautéing
- 1 medium onion – diced
- 1 tbsp jalapeno – minced Adjust according to heat preference
- 3 cloves garlic – minced
Spices
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1.25 tsp kosher sea salt
- 1 tsp oregano
- 0.5 tsp coriander
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- pinch ground black pepper
Beans & Vegetables
- 3 cans cannellini beans Each can 14.5 ounces
- 1 can white beans – rinsed and drained 14.5 oz
- 1 can black beans – rinsed and drained 14.5 oz
- 1 can diced tomatoes with green chiles 14.5 oz
- 2 cups low-sodium chicken broth
- 2 cups frozen corn – thawed
Protein & Garnish
- 3 cups chicken – shredded Cooked
- 2 limes juiced For brightness
- to taste tortilla strips For garnish
- to taste cilantro – chopped For garnish
Instructions
Preparation
- In a large soup pot or Dutch oven over medium heat, add the olive oil. Once the oil is shimmering, add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced jalapeno and garlic, and sauté for an additional 2 minutes.
- In a food processor, puree two cans of cannellini beans with their liquid until silky smooth.
Cooking
- Add the chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and black pepper to the onion mixture. Stir until fragrant, about 1 minute.
- Incorporate the pureed cannellini beans with the remaining whole beans, diced tomatoes, chicken broth, and thawed corn. Mix well.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the shredded chicken and lime juice; simmer for another 10 minutes.
Serving
- Serve with tortilla strips and chopped cilantro for garnish.
Notes
For a thicker consistency, add more pureed beans or simmer longer. Adjust spices and lime juice to taste.