Description
This chicken tortilla soup recipe is incredibly flavorful with corn, beans, and tender chicken simmered in a beautifully seasoned tomato broth. It’s quick and super easy to make!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked chicken thighs (boneless, skinless)
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper, to taste
- Lime juice, optional, to taste
- Toppings (optional, to taste): tortilla strips or chips, shredded cheese, cilantro, sour cream, avocado
Instructions
1. Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned, about 5-7 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add in the remaining ingredients except for salt, pepper, and lime juice, and increase the heat to high.
4. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20-25 minutes.
5. Take the chicken out and shred it with two forks.
6. (Optional) For a smoother soup with a thicker broth, use an immersion blender to purée the soup partially before adding the chicken back in.
7. Add the shredded chicken back to the pot and stir to combine.
8. Add a squeeze of fresh lime juice, if using, and season with salt and pepper to taste.
9. Serve hot and top each bowl with desired toppings such as tortilla strips, shredded cheese, cilantro, sour cream, or avocado.
Notes
This soup will work great with up to 1.5 pounds of chicken. Chicken breasts may be used instead of thighs, but thighs tend to be more flavorful and resistant to drying out.
Store-bought tortilla strips are convenient, but homemade ones can be made by cutting corn tortillas into strips and frying in 350°F oil until lightly browned.
This soup freezes well for future meals.
Also featured in the Salt & Lavender: Everyday Essentials cookbook.