yummy

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 ½ pounds boneless skinless chicken breast (pounded to ¾-inch thick); 1 teaspoon kosher salt (plus more as needed for seasoning); 1 teaspoon paprika (sweet or smoked, plus more as needed for seasoning); black pepper (as needed for seasoning); 2 tablespoons olive oil (divided); 1 cup chopped white onion (¼-inch dice); 1 tablespoon minced garlic; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 tablespoon chopped chipotle chilis in adobo sauce; 1 tablespoon minced jalapenos; ¼ cup tomato paste; ¾ cup chopped red bell pepper (¼-inch dice); 1 cup corn kernels (fresh, canned or frozen); 1 cup black beans (canned, rinsed and drained); 14 ½ ounce canned diced fire roasted tomatoes (plus juice); 5 cups unsalted chicken stock; 1 ½ teaspoons dried oregano; 1 cup sliced corn tortilla strips (¼-inch thick, 2-inch long strips); 1 tablespoon lime juice; ¼ cup cilantro leaves (for garnish)

6 servings

servings

15 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

1 ½ pounds boneless skinless chicken breast (pounded to ¾-inch thick)

1 teaspoon kosher salt (plus more as needed for seasoning)

1 teaspoon paprika (sweet or smoked, plus more as needed for seasoning)

black pepper (as needed for seasoning)

2 tablespoons olive oil (divided)

1 cup chopped white onion (¼-inch dice)

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1 tablespoon chopped chipotle chilis in adobo sauce

1 tablespoon minced jalapenos

¼ cup tomato paste

¾ cup chopped red bell pepper (¼-inch dice)

1 cup corn kernels (fresh, canned or frozen)

1 cup black beans (canned, rinsed and drained)

14 ½ ounce canned diced fire roasted tomatoes (plus juice)

5 cups unsalted chicken stock

1 ½ teaspoons dried oregano

1 cup sliced corn tortilla strips (¼-inch thick, 2-inch long strips)

1 tablespoon lime juice

¼ cup cilantro leaves (for garnish)

Directions

Season the Chicken - Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.

Cook the Chicken - Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.

Cool and Shred - Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.

Cook the Seasonings - In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.

Cook the Vegetables - Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.

Simmer the Soup - Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.

To Serve - Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.

Nutrition

Serving Size

Calories

304 kcal

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

Trans Fat

Cholesterol

72 mg

Sodium

830 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

4 g

Protein

32 g