Chicken tortilla soup with incredible flavor! The bold seasonings, spicy chilis, fire-roasted tomatoes, and corn tortilla chips make this a deliciously satisfying dish.
ingredient
- 1 ½ pounds boneless skinless chicken breast, pounded to ¾-inch thick
- 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
- 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 ½ 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
Directions
- 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.
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