Chicken Tortilla Soup
Appetizer, Main Dish • Chicken, Soup
Serving size: 6
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Ingredients
- Chicken:
- 1 tbsp olive oil
- 4 Skinless Chicken thighs (or 2 chicken breast)
- Cumin
- Smoked paprika
- Salt & pepper
- Soup:
- 1 small white onion, finely diced
- 1-2 jalapeños, seeded and diced
- 3 garlic cloves, minced
- 1 can (15oz) sweet corn, drained and rinsed
- 1 can (15oz) black beans, drained and rinsed
- 1 can (32oz) crushed tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Splash of cayenne (if you want heat)
- 1 Goya package (coriander and annatto)
- 1 tsp kosher salt
- 4 cups water
- 2 chicken bouillon cubes
- 2 tsp tomato bouillon
- 1 lime, juiced
- Tortilla chips:
- 4-5 corn tortillas, cut into strips
- Tajin and salt for seasoning
- Additional Toppings:
- - Jalapeño slices
- - Sour cream
- - Avocado
- - Cojita cheese
Directions
- 1. Season chicken with salt, pepper, cumin, and paprika.
- 2. Preheat a pan on medium-high heat. Add oil and cook chicken until cooked. Cool, then shred and set aside.
- 3. In a large pot on medium-high heat, add oil and cook onion, jalapeño, and garlic until soft and the onion has some brown marks.
- 4. Add shredded chicken, corn, beans, and seasonings and mix to combine.
- 5. Add crushed tomatoes, water, and both bouillons and mix to incorporate. Bring to a boil and reduce to simmer for 15-20 mins.
- 6. Preheat a pan with 1/4 cup oil over medium-high heat. Fry the tortilla strips in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed, then season with tajin and salt and set aside.
- 7. Take soup of the heat and add lime juice. Taste and add more salt if needed.
- 8. Top soup with tortilla strips, jalapeño, avocado, sour cream, and cheese.
