Easy Chicken Tortilla Soup Recipe
This homemade Chicken Tortilla Soup Recipe is an easy weeknight dinner loaded with Mexican spices, veggies, chicken, and broth - perfect for those chilly nights when you need something warm and comforting.
A recipe from
Maria Arnold
Ingredients
Yields 8 servings
Soup
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 jalapenos (diced)
- 4-5 garlic cloves (minced)
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons coriander
- 2 cans black beans (drained)
- 30 ounces petite diced tomatoes
- 4-5 cups chicken broth or stock
- 2.5 pounds chicken breast
- 1 bag (14 oz) frozen baby sweet corn (defrosted)
- 1/2 cup chopped cilantro (more for garnish)
- 1 bag of Crunchy Tortilla Strips for topping
Method
11 steps
- 1
SOUP
- 2
Add 2 tablespoons of olive oil to a large Dutch oven or large soup pot over medium heat.
- 3
Add the onion, jalapeños, garlic, salt, and pepper, and cook for 4 minutes, stirring consistently.
- 4
Stir in the spices: chili powder, cumin, smoked paprika, and coriander. Toast for about 30 seconds, until fragrant.
- 5
Mix in the black beans, diced tomatoes, chicken stock, and raw chicken breasts.
- 6
Bring the soup to a boil, then reduce the heat and let it simmer, partially covered, for 25 minutes.
- 7
Remove the chicken breasts from the pot and set aside. (Use a food thermometer to confirm they have reached an internal temperature of 165°F.)
- 8
Shred the chicken using two forks.
- 9
Return the shredded chicken to the pot along with the corn and cilantro. Simmer for another 10 minutes.
- 10
Taste and adjust salt and pepper as needed.
- 11
Ladle into bowls and garnish with crunchy tortilla strips, cilantro, sour cream, Mexican cheese, green onions, or chopped tomatoes — whatever toppings you love.
From the family
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