Chicken Tortilla Soup
cozy, flavor-packed soup made with tender chicken, fire-roasted tomatoes, black beans, and warm spices, finished with crunchy tortilla strips and your favorite toppings.
Equipment
- Soup Pot
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- 1 onion chopped
- 3 cloves garlic minced
- 1 can fire-roasted tomatoes 14-15 oz
- 4 cups chicken broth low sodium
- 1 cup corn fresh, frozen or canned
- 1 can black beans rinsed and drained
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
Toppings
- fresh lime juice to finish
- avocado sliced
- shredded cheese
- sour cream
- fresh cilantro chopped
- tortilla strips fried or baked
Instructions
- Heat oil in a large soup pot over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
- Add fire-roasted tomatoes, chicken broth, black beans, and corn. Nestle in the chicken thighs. Bring to a gentle simmer.
- Cover and simmer for 20 minutes or until chicken is cooked through. Remove chicken, shred with forks, and return to the pot.
- Season the soup to taste with salt, lime juice, and optional cayenne for extra heat.
- To make tortilla strips, slice corn tortillas into thin strips and either fry until golden or bake at 400°F (200°C) for 10-12 minutes until crispy.
- Ladle soup into bowls and top with avocado, cheese, sour cream, cilantro, and tortilla strips.
Notes
To save time, use rotisserie chicken. For extra depth, stir in a bit of chipotle in adobo. Freezes well. For texture, add radish or cabbage. Chips can sub for strips.