Chicken Tortilla Soup
A delightful combination of spices, tender chicken, and vibrant veggies, perfect for cozy gatherings.
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken breast, pounded to ¾" thick
- 1 teaspoon kosher salt, more for seasoning
- 1 teaspoon paprika, sweet or smoked, more for seasoning
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil, divided
For the Soup
- 1 cup chopped white onion (¼" 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
- 0.25 cup tomato paste
- 0.75 cup red bell pepper (¼" dice)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup canned black beans, rinsed and drained
- 14.5 ounces canned diced fire roasted tomatoes, plus juice
- 5 cups unsalted chicken stock
- 1.5 teaspoons dried oregano
- 1 cup sliced corn tortilla strips (¼" thick, 2" long)
- 1 tablespoon lime juice
- 0.25 cup cilantro leaves
Instructions
Preparation
- Start by seasoning the pounded chicken breast on both sides with salt, black pepper, and paprika.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and place the seasoned chicken in the pot. Cook until lightly browned, about 6 to 7 minutes, then flip and continue cooking until it reaches an internal temperature of 160°F (71°C), around 5 to 6 minutes.
- Transfer the chicken to a clean plate or cutting board, cover lightly, and let rest for about 10 minutes, then shred into smaller pieces.
Cooking
- In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add chopped onions and minced garlic, sauté for about a minute until fragrant.
- Add cumin, coriander, chili powder, and another teaspoon of paprika. Stir for 30 seconds.
- Add chipotle chilis and minced jalapenos, sauté for about a minute. Stir in tomato paste, cooking for another minute.
- Add diced bell pepper and corn, sauté for about a minute.
- Stir in rinsed black beans, canned fire-roasted tomatoes (including juice), chicken stock, oregano, and 1 teaspoon of salt. Add tortilla strips and reserved shredded chicken.
- Bring to a boil and then reduce to a simmer for about 15 minutes, until the tortilla strips soften.
Finishing Touches
- Just before serving, stir in lime juice and fresh cilantro leaves. Adjust seasoning with salt and pepper as needed.
Notes
Ensure the chicken is pounded evenly for consistent cooking. Resting improves chicken texture. Fresh spices enhance flavor. Adjust heat with jalapenos or chipotles. Proper storage keeps soup fresh longer.