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CHICKEN TORTILLA SOUP

The perfect comfort food for a chilly night, this soup is packed with flavor and super easy to make. We know you’ll love it as much as we do!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 304 kcal

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breast, pounded to 3/4-inch thickness
  • 1 teaspoon kosher salt plus additional as necessary for seasoning
  • 1 teaspoon paprika sweet or smoked. Add more as necessary for seasoning
  • Seasonings: Black pepper
  • 2 tbsp olive oil divided
  • 1 c chopped white onions 1/4-inch dice
  • 1 teaspoon minced garlic
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp chilli powder
  • 1 tbsp chopped chili chipotle in adobo
  • 1 tbsp chopped jalapenos
  • 1/4 c tomato paste
  • 1/4 c chopped red bell Pepper
  • 1 c fresh canned, or frozen corn kernels
  • 1 cup black beans canned rinsed, and drained
  • 14.5 oz can diced fire-roasted tomatoes plus juice
  • 5 c 1.2 L unsalted chicken stock
  • 1 1/2 teaspoon dried oregano
  • 1 c sliced corn tortilla strips 1/4-inch thick 2-inch length strips
  • 1 tbsp of lime juice
  • Garnish with 1/4 cup cilantro leaves

Instructions
 

  • Step 1: Season the breasts of chicken with salt, pepper, and paprika.
  • Step 2: Place a large Dutch or large Dutch oven on the stove. Turn the heat to medium.
  • Step 3: Heat 1 tablespoon oil.
  • Step 4: Add the chicken to the pan and cook for 6-7 minutes, or until golden brown.
  • Step 5: Place the shredded chicken on a plate.
  • Step 6: Add 1 tablespoon oil to the same saucepan and heat it on medium heat.
  • Step 7: Add the onions and garlic, and saute for about a minute until fragrant and translucent.
  • Step 8: Stir in the cumin, coriander powder, cumin and paprika. Continue stirring for about 30 seconds, or until everything is well combined.
  • Step 9: Next, add the jalapenos and chopped chilis. Then saute for one minute.
  • Step 10: Add the tomato paste, bell peppers, and corn to the skillet, and saute for about 1 minute.
  • Step 11: Add the fire-roasted tomatoes and black beans, shredded poultry, oregano and salt to the mixture. Stir until well combined.
  • Step 12: Let the mixture boil.
  • Step 13: Turn down the heat and let the tortillas simmer for 15 minutes.
  • Step 14: Add the cilantro leaves, lime juice and salt. If necessary, add more salt or pepper.
  • Step 15: Pour into bowls, and then top with your favorite toppings.
  • Step 16: Enjoy and serve!