Chicken Tortilla Soup Recipe
This hearty Chicken Tortilla Soup is packed with bold flavors, tender chicken, and vibrant vegetables. It’s a satisfying, comforting dish perfect for any time of the year.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kosher salt | 1 teaspoon, plus more for seasoning |
| Paprika (sweet or smoked) | 1 teaspoon, plus more for seasoning |
| Black pepper | As needed for seasoning |
| Olive oil | 2 tablespoons, divided |
| White onion, chopped (¼-inch dice) | 1 cup |
| Garlic, minced | 1 tablespoon |
| Cumin | 2 teaspoons |
| Coriander | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Chipotle chilis in adobo sauce, chopped | 1 tablespoon |
| Jalapeños, minced | 1 tablespoon |
| Tomato paste | ¼ cup |
| Red bell pepper, chopped (¼-inch dice) | ¾ cup |
| Corn kernels (fresh, canned, or frozen) | 1 cup |
| Black beans, canned (rinsed and drained) | 1 cup |
| Fire-roasted diced tomatoes, canned | 14.5 ounces (with juice) |
| Unsalted chicken stock | 5 cups |
| Dried oregano | 1 ½ teaspoons |
| Corn tortilla strips (¼-inch by 2-inch) | 1 cup |
| Lime juice | 1 tablespoon |
| Cilantro leaves | ¼ cup, for garnish |
Instructions
Step 1: Prepare the Chicken
- Lightly season the chicken breasts on both sides with kosher salt, pepper, and paprika.
- Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon olive oil.
- Once the oil is hot, sear the chicken on one side for 6–7 minutes, until lightly browned.
- Flip and cook the other side for another 5–6 minutes, or until the internal temperature reaches 160°F (71°C).
- Transfer the chicken to a clean plate. Let cool, then shred into small pieces and set aside.
Step 2: Sauté Aromatics
- In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the onions and garlic, sautéing for about 1 minute.
- Stir in the cumin, coriander, chili powder, and paprika, cooking for 30 seconds to bloom the spices.
Step 3: Build the Base
- Add the chipotle chilis and jalapeños to the pot, sautéing for 1 minute.
- Stir in the tomato paste and cook for another minute.
- Add the bell pepper and corn; sauté for 1 minute.
Step 4: Add Liquids and Simmer
- Add the black beans, fire-roasted tomatoes (with juice), chicken stock, oregano, and tortilla strips. Stir to combine.
- Return the shredded chicken to the pot.
- Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, until the tortilla strips are softened and the flavors meld.
Step 5: Finish the Soup
- Stir in the lime juice and cilantro leaves.
- Taste and adjust seasoning with additional salt and pepper, if needed.
Serving Suggestions
- Serve hot with your favorite toppings, such as:
- Sliced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Crispy tortilla strips
- Chopped green onions
- Pair with crusty bread or warm cornbread for a complete meal.
Tips for Success
- Make it spicier: Add more jalapeños or a pinch of cayenne for an extra kick.
- Tortilla strips: For crispy strips, fry or bake them separately and add as a topping instead of simmering in the soup.
- Vegetarian option: Replace chicken with extra black beans or chickpeas and use vegetable stock instead of chicken stock.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
This Chicken Tortilla Soup is a crowd-pleaser, combining bold spices, tender chicken, and a medley of fresh ingredients. It’s a warm, satisfying dish that’s sure to become a favorite!