Chicken Tortilla Soup

Chicken Tortilla Soup

  • Servings: 6
  • Print

We love to have a good pot of soup on the stove in the fall as the weather starts to get chilly. This Chicken Tortilla Soup has been in our recipe repertoire for many years now- it’s a go-to recipe that is the perfect mix of savory and spicy. It’s also very healthy and an easy way to get our veggies in when it’s cold out. If we are having friends over to watch a football game, we can up the ante and have lots of fun toppings to add over top. What starts out as a simple cup of soup can easily turn into a hearty meal with just a few toppings! We love to serve this soup with a batch of cornbread or crusty bread to dip into all of that spicy soup left at the bottom of the bowl.

Soup Ingredients

  • 1 package chicken breasts (about 1.3 lbs)
  • 1 tbs paprika
  • 2 tbs olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds and stem removed, diced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 can black beans, drained
  • 2 cups frozen corn, thawed (we used a roasted corn from Trader Joe’s)
  • 1- 28 oz can roasted tomatoes
  • 32 oz chicken broth
  • salt and pepper to taste

Optional Topping Ingredients

  • shredded Mexican cheese blend
  • tortilla strips
  • sour cream
  • chopped cilantro
  • diced green onions
  • sliced avocado

Directions

  1. Heat a large soup pot over medium-high heat. Add the olive oil to the pan and let it get nice and hot. Season the chicken breasts on both sides with salt and pepper and the paprika. Add the chicken breasts to the pan and cook for about 4 minutes per side, or until they are seared well. They will not be cooked through at this point, but remove from from the pan onto a plate.
  2. Add the yellow onion to the pan. If the pan is dry, go ahead and add an extra tbs of olive oil to prevent sticking. Saute for 3-4 minutes, or until the onion starts to caramelize. Add the garlic, jalapeno, cumin, and coriander to the pan, saute another 3 minutes.
  3. Add the black beans and corn to the pan. Toss to give it all a good coat. Add the roasted tomatoes, chicken broth, and chicken breasts back to the pan. Bring the liquid to a simmer, cover, and cook for 30 minutes.
  4. After 30 minutes, remove the lid and remove the chicken breasts from the pot. Keep the liquid cooking on a low simmer while you shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot, stir to combine, and season to taste with salt and pepper.
  5. Serve the soup hot with any additional toppings.

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