Chicken Tortilla Soup
A warm, comforting dish that combines savory chicken, fresh vegetables, and spices, perfect for sharing with family and friends.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1.5 cups finely chopped onion (about 1 medium onion)
- 1 teaspoon minced garlic
- 0.5 cup deseeded and finely chopped jalapenos (about 2 large jalapenos)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 14-ounce can fire-roasted crushed tomatoes
- 4 cups chicken stock
- 1 cup corn kernels
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 14-ounce can black beans, drained and rinsed
Instructions
Cooking
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add the finely chopped onion, minced garlic, and chopped jalapenos. Cook for 3-4 minutes until the onions are soft and translucent.
- Add the diced chicken thighs, chili powder, paprika, ground cumin, dried oregano, crushed tomatoes, chicken stock, corn kernels, lime juice, and salt to the Dutch oven. Stir to combine everything.
- Cook over medium-high heat until it comes to a boil. Then reduce the heat to medium-low and let it simmer for 20 minutes.
- Stir in the drained and rinsed black beans. Simmer for 3 minutes, until the beans are heated through.
- Serve hot and top with tortilla chips, sour cream, lime wedges, fresh cilantro, or other toppings of your choice.
Notes
To store leftover soup, let it cool to room temperature, then place it in an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup. Use rotisserie chicken to save time; shred it and add it towards the end of cooking. Adjust the spice level by adding more or less jalapeno based on your taste. Feel free to add more vegetables, like bell peppers or zucchini, for extra nutrition.