Chicken Tortilla Soup
Ingredients
- 1 cup finely chopped white onion
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon chopped chipotle chilies in adobo sauce
- ¼ cup tomato paste
- 1 tablespoon minced jalapenos
- ¾ cup finely chopped red bell pepper
- 14½ ounces canned diced fire-roasted tomatoes
- 1 cup canned or frozen corn kernels
- 1 cup canned black beans, drained and rinsed
- 1½ teaspoons dried oregano
- 1 cup sliced corn tortilla strips (2 inches wide, ¼ inch thick)
- 1 tablespoon lime juice
- ¼ cup cilantro, for garnish
- 5 cups chicken broth
Instructions
- Season the Chicken:
- Season the chicken on both sides with paprika, salt, and pepper.
- Cook the Chicken:
- Heat a large skillet over moderate heat.
- Add 1 tablespoon of oil and cook the chicken for 6 to 7 minutes or until lightly golden.
- Shred the chicken and set aside.
- Prepare the Base:
- Add 1 tablespoon of oil to the same skillet.
- Sauté the garlic and onions for 1 minute.
- Add the coriander, cumin, chili powder, and 1 teaspoon of paprika.
- Cook for 30 seconds, stirring constantly.
- Add Chilies and Tomato Paste:
- Add the chipotle chilies and jalapenos, sauté for 1 minute.
- Stir in the tomato paste and sauté for another minute.
- Combine Ingredients:
- Add the fire-roasted tomatoes (with their juice), black beans, oregano, chicken broth, a pinch of salt, the shredded chicken, and 1 cup of tortilla strips.
- Stir and bring to a boil.
- Reduce the heat and simmer for 15 minutes or until the tortilla strips are soft.
- Finish and Serve:
- Stir in the cilantro and lime juice.
- Season with more salt and black pepper, if needed.
- Serve the soup immediately, garnished with fresh cilantro.