This recent cold weather means it's officially soup season - hooray! There's really not much to complain about when you have a steaming bowl of deliciousness in front of you, am I right?
And this chicken tortilla soup definitely fits the bill... In fact, it's so good that I may or may not have made it twice in the last week and a half :)
It's spicy, salty, and a smidge tart from the lime, and I love that it has a broth base, yet is packed with enough goodies to make it filling and hearty. So good - I hope you give it a try!
Chicken Tortilla Soup
- 1 lb. boneless, skinless chicken breasts, cooked*
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. kosher salt
- 1/4 tsp. dried oregano
- 1/4 tsp. paprika
- 1 Tbsp. olive oil
- 1 red or yellow onion, diced small
- 2 cloves garlic, minced
- 1 large jalapeno pepper, seeds removed and diced
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (10 oz.) can diced green chiles
- 1 (14.5 oz.) can diced tomatoes
- 1 cup fresh corn (or frozen)
- 1 Tbsp. tomato paste
- 32 oz. low-sodium chicken stock
For the garnish:
- Crispy tortilla strips (directions for making your own are below)
- sliced lime
- diced avocado
- sour cream
- chopped cilantro
- diced onion
- shredded cheese
*Note: I like using grilled chicken because it adds a slight smokiness. However, poached & shredded chicken, or roasted chicken, or sauteed chicken works well, too. Just make sure to generously season with salt & pepper :)
In a large dutch oven, heat the olive oil over medium heat. Add the onion with a pinch of salt and saute for a few minutes, until they begin to wilt. Add the minced garlic, diced jalapeno, lime juice, and cilantro, and stir well. Cook for another 3-4 minutes until the onions and peppers start to soften. Add all of the spices, salt, pepper, black beans, green chiles, diced tomatoes, and corn. Stir until well combined and continue to cook for another 5 minutes, or until all of the vegetables are tender.
Add the tomato paste and stir to combine. Slowly add in the chicken stock, and stir in the chopped (or shredded) chicken. Bring the soup to a boil, then cover the pot and simmer for another 15 minutes, stirring occasionally. Give it a taste, and add salt and pepper if needed.
To make the homemade tortilla strips, preheat the oven to 400 degrees. Cut 4-5 corn tortillas (or more if you like lots like me!) into strips, and add them to a bowl. Add 1-2 Tbsp. olive oil and 1 tsp. of salt to the bowl, and toss until the tortillas are evenly, lightly coated. Spread in an even layer on a foil-lined baking sheet, and bake for 10-15 minutes (or until golden brown and crispy), flipping once if needed.
To serve, spoon the soup in a bowl, and garnish with lots of your favorite toppings! Enjoy!
Recipe adapted from bake your day
Happy Tuesday!
