Chicken Tortilla Soup
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
Ingredients
For Single recipe
(serves 4)
Chicken:
Veggies to Sauté:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1-2 jalapeño peppers, finely chopped (seeded for less heat)
- 1 serrano pepper, finely chopped (optional, use for more heat)
- 2 cloves garlic, minced
Spices:
- 1½ teaspoons ground cumin
- 2 teaspoons ancho chile powder
- ½ teaspoon dried oregano leaves
- ½ ground black pepper
Tomatoes, Corn, Beans, and Chicken Broth:
- 1 can (14 oz.) fire roasted tomatoes (see note in comments section)
- ½ cup tomato sauce
- 1 cup frozen corn
- One 15-ounce can of black beans, rinsed and drained
- 4 cups chicken broth
Salt:
Cilantro and Lime Juice:
- ½ cup coarsely chopped cilantro
- 1 tablespoon fresh lime juice
Tortillas:
- 1 tablespoon vegetable oil
- 8 corn tortillas, cut into ¼-inch strips
Additional Topping Options:
- Fresh lime, sliced into quarters
- Avocado slices
- Sour Cream
- Queso Blanco
- Shredded Monterey Jack Cheese
- Shredded Cheddar Cheese
- Thinly sliced red or green cabbage
Ingredients
For Double recipe
(serves 8)
Chicken:
Veggies to Sauté:
- 1 tablespoon vegetable oil
- 2 onions, finely chopped
- 3-4 jalapeño peppers, finely chopped (seeded for less heat)
- 2 serrano peppers, finely chopped (optional, use for more heat)
- 4 cloves garlic, minced
Spices:
- 3 teaspoons ground cumin
- 4 teaspoons ancho chile powder
- 1 teaspoon dried oregano leaves
- 1 ground black pepper
Tomatoes, Corn, Beans, and Chicken Broth:
- 2 cans (14 oz. each) diced fire roasted tomatoes (see note in comments section)
- One 8-ounce can tomato sauce
- 2 cups frozen corn
- Two 15-ounce cans of black beans, rinsed and drained
- 8 cups chicken broth
Salt:
Cilantro and Lime Juice:
- 1 cup coarsely chopped cilantro
- 2 tablespoons fresh lime juice
Tortillas:
- 1 tablespoon vegetable oil
- 16 corn tortillas, cut into ¼-inch strips
Additional Topping Options:
- Fresh lime, sliced into quarters
- Avocado slices
- Sour Cream
- Queso Blanco
- Shredded Monterey Jack Cheese
- Shredded Cheddar Cheese
- Coarsely chopped cilantro
- Thinly sliced red or green cabbage
Instructions
-
Cut cooked and deboned chicken into bite-sized pieces; set aside.
- Heat 1 tablespoon oil on medium heat in a Dutch oven.
- Add onion and chopped jalapeño peppers to the Dutch oven. Cook until onion begins to caramelize, about 5 minutes.
- Stir the garlic into the onion mixture.
- Stir in spices.
- Add chicken, chicken broth, tomatoes, tomato sauce, corn, and black beans to the Dutch oven.
- Bring contents of Dutch oven to a boil, reduce to simmer, cover and cook for 30 minutes.
- Remove lid and stir in cilantro and lime juice during last 5 minutes of cooking time.
- While the soup is simmering, stack the corn tortillas on top of each other and cut into ¼-inch strips.
- Heat 1 tablespoon vegetable oil to medium-high in a non-stick skillet.
- Carefully arrange a single layer of tortilla strips in the skillet, cooking until golden in color, about 1 minute. Using a spatula or tongs flip the strips cooking for another 30 seconds.
- Remove tortilla strips to a paper towel, patting to remove excess oil.
- Repeat the process with the remainder of the strips, adding oil if necessary.
- Serve soup with torilla strips on top along with additional toppings of choice.
Comments
The toppings that are added to this soup are what make it special. Put out a nice array of toppings and allow diners to add as many toppings as they like.How many jalapeño peppers should you use in this soup? Base your decision on how hot the peppers are and how hot you would like the soup to be. Keep in mind that the added toppings will help reduce the intensity of heat coming from the jalapeño peppers. To determine how hot a jalapeño pepper is, cut off the stem and touch your tongue to the cut side. If you experience a burning sensation on your tongue it is a hot pepper!
If you cannot find petite diced fire roasted tomatoes you can substitute regular petite diced tomatoes.