Chicken Tortilla Soup
Yield: 6 servings
Calories: 304kcal
Chicken tortilla soup on the stovetop in just minutes! Shredded white meat, bold seasonings, spicy chilis, fire roasted tomatoes, and corn tortillas.
Ingredients
- 1 ½ pounds (680 g) boneless skinless chicken breast, pounded to ¾-inch thick
- 1 teaspoon (6 g) kosher salt, plus more as needed for seasoning
- 1 teaspoon (2 g) paprika, sweet or smoked, plus more as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons (30 ml) olive oil, divided
- 1 cup (140 g) chopped white onion, ¼-inch dice
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons (4 g) cumin
- 1 teaspoon (2 g) coriander
- 1 teaspoon (2 g) chili powder
- 1 tablespoon (17 g) chopped chipotle chilis in adobo sauce
- 1 tablespoon (10 g) minced jalapenos
- ¼ cup (56 g) tomato paste
- ¾ cup (100 g) chopped red bell pepper, ¼-inch dice
- 1 cup (160 g) corn kernels, fresh, canned or frozen
- 1 cup (175 g) black beans, canned, rinsed and drained
- 14.5 ounce (411 g) canned diced fire roasted tomatoes, plus juice
- 5 cups (1.2 L) unsalted chicken stock
- 1 ½ teaspoons dried oregano
- 1 cup (100 g) sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
- 1 tablespoon (15 ml) lime juice
- ¼ cup cilantro leaves, for garnish
Special Equipment
Instructions
- Season the Chicken - Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
- Cook the Chicken - 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.
- Cool and Shred - Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
- Cook the Seasonings - 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.
- Cook the Vegetables - 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.
- Simmer the Soup - 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.
- To Serve - Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.
Notes
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Portion out the soup in resealable plastic bags. Freeze the bag flat. Store for up to 6 months. Defrost before using.
- Topping Suggestions: Chips or homemade fried tortilla strips, sour cream, sliced jalapenos, lime wedges, green onions, avocado, radish.
- Make it Spicy: Add 2 tablespoons of chopped chipotle peppers in adobo sauce, more if you like it really hot!
- Make it Faster: Precooked shredded meat like roasted, grilled, or baked chicken can be used to cut down on preparation time. Use 3 cups of shredded chicken.
- Homemade Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch thick, 2-inch long strips. Heat 1/2 cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350 to 375°F (177 to 191ºC), and fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate. Drain excess oil and salt strips.
Nutrition
Calories: 304kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 830mg | Potassium: 910mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1385IU | Vitamin C: 30.1mg | Calcium: 55mg | Iron: 3mg
Recipe Link
Recipe Video