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
- 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 of black beans (drained)
- 30 ounces petite diced tomatoes
- 4 -5 cups of chicken broth or stock
- 2.5 pounds of chicken breast
- 1 -14 ounce bag of frozen baby sweet corn (defrosted)
- 1/2 cup chopped cilantro (more for garnish)
- 1 bag of Crunchy Tortilla Strips for topping
- Plus (any other toppings you want... Mexican cheese, sour cream, salsa, green onions, chopped tomatoes, etc.)
Method
1 step
- 1
Add 2 tablespoons of olive oil to a large Dutch oven or large soup pot over medium heat. 2. Add the onion, jalapenos, garlic, salt, and pepper, and cook for 4 minutes, stirring consistently. 3. Stir in the spices: chili powder, cumin, smoked paprika, and coriander. 4. Mix in the black beans, tomatoes, chicken stock, and chicken breasts. 5. Bring it to a boil and then turn it down to a simmer for 25 minutes. 6. Remove the chicken breasts from the soup and set aside. (Be sure to temp them with a food thermometer and make sure they have reached 165 degrees F.) 7. Shred the chicken using two forks then add the corn, cilantro, and shredded chicken to the tortilla soup and cook for 10 minutes. 8. Garnish with Crunchy Tortilla Strips, cilantro, sour cream, Mexican cheese, green onions, chopped tomatoes, or any of your favorite toppings, and enjoy!
From the family
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