Chicken Tortilla Soup

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

In about 40 minutes, you can enjoy this delicious soup! It has everything you love, I promise you! Feel free to tweak this recipe a little if you prefer. Enjoy!

Ingredients:

1 ½ lb boneless skinless chicken breast pounded to ¾-inch thick

1 tsp kosher salt plus more as needed for seasoning

1 tsp paprika sweet or smoked, plus more as needed for seasoning

black pepper as needed for seasoning

2 tbsp olive oil divided

1 c chopped white onion ¼-inch dice

1 tsp minced garlic

2 tsp cumin

1 tsp coriander

1 tsp chilli powder

1 tbsp chopped chipotle chilli in adobo sauce

1 tbsp minced jalapenos

¼ c tomato paste

¾ c chopped red bell pepper ¼-inch dice

1 c corn kernels fresh, canned or frozen

1 c black beans canned, rinsed and drained

14.5 oz canned diced fire-roasted tomatoes plus juice

5 c (1.2 L) unsalted chicken stock

1 ½ tsp dried oregano

1 c sliced corn tortilla strips ¼-inch thick, 2-inch long strips

1 tbsp lime juice

¼ c cilantro leaves for garnish

Directions:

Step 1: Season the chicken breasts with paprika, salt, and pepper.

Step 2: Place a large Dutch oven or large on the stove, then turn the heat to medium.

Step 3: Add in 1 tablespoon of oil and allow it to become hot.

Step 4: Add in the chicken and cook each side for 6 to 7 minutes or until brown.

Step 5: Place the cooked chicken on a plate and shred them into small pieces.

Step 6: In the same pot, add in 1 tablespoon of oil and allow it to become hot over medium heat.

Step 7: Add in the garlic and onions, then sauté for a minute or until translucent and aromatic.

Step 8: Add in the coriander, chilli powder, cumin, and paprika, then stir for 30 seconds or until well mixed.

Step 9: Add in the chopped chilis and jalapenos, then sauté for 1 minute.

Step 10: Add in the tomato paste, bell pepper, and corn, then sauté for 1 minute.

Step 11: Add in the fire-roasted tomatoes, black beans, shredded chicken, oregano, salt, 1 cup of tortilla strips, and chicken stock. Stir until well combined.

Step 12: Allow the mixture to boil.

Step 13: Reduce the heat to low and simmer for 15 minutes or until the tortillas are soft.

Step 14: Add in the cilantro leaves and lime juice. Sprinkle more salt and pepper if needed.

Step 15: Ladle into servings bowls and top it with your preferred toppings.

Step 16: Serve and enjoy!

Nutrition Facts:

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