Chicken Tortilla Soup

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Chicken Tortilla Soup: A Comforting Classic

Chicken Tortilla Soup is a hearty, flavorful dish that combines tender chicken, smoky spices, and a medley of vibrant vegetables. Perfect for warming up on a chilly day or serving as a satisfying meal, this soup is a favorite for its bold taste and versatile toppings. Here’s how to make it:

Ingredients

  • 1 teaspoon kosher salt (plus more for seasoning)
  • 1 teaspoon paprika (sweet or smoked, plus more for seasoning)
  • Black pepper, as needed for seasoning
  • 2 tablespoons olive oil, divided
  • 1 cup white onion, chopped (¼-inch dice)
  • 1 tablespoon garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 tablespoon chipotle chilis, chopped, in adobo sauce
  • 1 tablespoon jalapeños, minced
  • ¼ cup tomato paste
  • ¾ cup red bell pepper, chopped (¼-inch dice)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup black beans, canned, rinsed and drained
  • 14.5 ounces canned diced fire-roasted tomatoes (plus juice)
  • 5 cups unsalted chicken stock
  • 1 ½ teaspoons dried oregano
  • 1 cup corn tortilla strips, sliced (¼-inch thick, 2-inch long)
  • 1 tablespoon lime juice
  • ¼ cup cilantro leaves, for garnish

Instructions

Step 1: Cook the Chicken

  1. Season chicken breasts on both sides with salt, pepper, and paprika.
  2. Heat a large sauté pan or Dutch oven over medium heat.
  3. Add 1 tablespoon olive oil. Once hot, cook the chicken on one side until lightly browned, about 6–7 minutes.
  4. Flip and cook the other side until the internal temperature reaches 160°F (71°C), about 5–6 minutes.
  5. Transfer chicken to a clean plate and shred into smaller pieces once cooled. Set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add the remaining 1 tablespoon olive oil and heat over medium heat.
  2. Add onions and garlic, sauté for 1 minute.
  3. Stir in cumin, coriander, chili powder, and paprika, cooking for 30 seconds to release the spices’ aroma.

Step 3: Build the Flavor

  1. Add the chopped chipotle chilis and jalapeños, sauté for 1 minute.
  2. Stir in tomato paste and cook for 1 minute.
  3. Add the bell peppers and corn, sauté for 1 minute.

Step 4: Simmer the Soup

  1. Add the black beans, fire-roasted tomatoes (with juice), chicken stock, oregano, 1 cup of tortilla strips, and shredded chicken to the pot.
  2. Stir to combine and bring the soup to a boil.
  3. Reduce to a simmer and cook for about 15 minutes, until the tortilla strips soften and the flavors meld.

Step 5: Finish the Soup

  1. Stir in lime juice and cilantro leaves.
  2. Taste and adjust seasoning with salt and pepper as needed.

Serving Suggestions

Ladle the soup into bowls and garnish with additional tortilla strips, avocado slices, shredded cheese, sour cream, or a squeeze of lime. Pair with warm cornbread or a side salad for a complete meal.

Enjoy the bold, smoky flavors of Chicken Tortilla Soup—a dish that’s as comforting as it is delicious!

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