Chicken Tortilla Soup Recipe
- cook TIME 1 hr
- prep TIME 15 mins
- total TIME 1 hr 15 mins
Ingredients (20)
- 8 oz skinless boneless chicken thighs
- 1/2 flour tortilla
- 4 cups unsalted chicken broth
- 1 cup onion 1 medium, chopped
- 1/2 cup corn
- 1/3 cup black beans
- 1/4 cup avocado
- 1 cup fire-roasted whole tomatoes
- 1 tbsp cheddar cheese shredded
- 1 tbsp lemon juice
- 1 tsp garlic chopped
- 2 tsp olive oil divided
- 1 tsp jalapeno pepper seeds removed and chopped
- 1/8 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 tsp cumin
- 1 tsp chipotle pepper
- 1 tbsp cilantro
- 1 tbsp scallion
INSTRUCTIONS
Pour 1 tsp of olive oil into a small pan over medium-high heat. Add 8 oz chicken thighs and cook for about 7-8 minutes per side, until the outside is golden brown and the meat is cooked through.
Let the chicken cool completely and shred it.
Heat a saucepan over medium-high heat. Add 1 tsp of olive oil, 1 cup chopped onion, 1 tsp jalapeno pepper, 1 tsp garlic, and saute until the onion softens. Season with 1/8 tsp salt, 1/2 tsp pepper, 1/4 tsp dried oregano, 1/2 tsp cumin, 1 tsp chipotle pepper. Stir until well combined.
Add the 1 cup fire-roasted tomatoes and 4 cups chicken stock. Bring the mixture to a boil and simmer for 30 minutes.
Use an immersion blender to blend the soup until smooth.
Add 1/2 cup corn, 1/3 cup beans, shredded chicken, and 1 tbsp lemon juice.
Top with 1 tbsp cilantro, 1 tbsp scallions, 1/4 cup avocado, 1 tbsp cheese, and 1/2 tortilla strips. Serve immediately.
