Chicken Tortilla Soup Recipe
An easy One Pot Chicken Tortilla Soup recipe made with tender chicken, vegetables, smoky spices, and crispy homemade crispy tortilla strips!
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 Tablespoons tomato paste
- 14.5 oz. can fire roasted tomatoes
- 15 oz. can black beans, drained and rinsed
- 10 oz. can Rotel tomatoes
- 1 cup frozen corn
- 5 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1lb.)
- 2 Tablespoons fresh lime juice
- 2 Tablespoons fresh chopped cilantro
- Homemade Tortilla Strips
Instructions
- In a large soup pot or dutch oven, add the olive oil, onion, red bell pepper, jalapeño, and minced garlic. Sauté the vegetables over medium heat for 3-4 minutes until the onions are translucent.
- Add the spices to the pot (ground cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper). Mix the spices with the sautéed veggies and allow them to toast in the bottom of the pot for 30-60 seconds.
- Add the tomato paste, fire roasted tomatoes, black beans, rotel tomatoes, frozen corn, and the chicken broth. Stir all the ingredients together and scrap up any spices that may be stuck at the bottom of the pot.
- Now add the chicken breasts to the pot on top of the rest of the ingredients. Cover the pot with a lid and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point.
- After 45 minutes, remove the cooked chicken breasts and place them on a clean cutting board. Shred the chicken with two forks then return the shredded chicken back to the soup. Stir well.
- Stir in the fresh lime juice and chopped cilantro. Serve with crispy tortilla strips, a little more cilantro, and any of your favorite toppings. Enjoy!
Notes
Short cut: If you're using a rotisserie chicken to save time, remove the meat from the bones, shred the chicken, then add it to the soup. Let the soup simmer for about 15-20 minutes so the flavors can marry together. Finish with fresh lime juice and cilantro.
Nutrition
Serving: 1servingCalories: 127kcalCarbohydrates: 13gProtein: 11gFat: 4gCholesterol: 27mgSodium: 1069mgFiber: 2gSugar: 3g
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