Chicken Tortilla Soup

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

1. Season the Chicken:

• Season the chicken on both sides with paprika, salt, and pepper.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.