Chicken Tortilla Soup

5 from 6 votes

Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a great addition to your dinner rotation!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, entree, Soup

Cuisine: Mexican, Mexican American

Keyword: chicken tortilla soup, chicken tortilla soup recipe, Mexican Tortilla Soup, tortilla soup, tortilla soup recipe

Servings: servings

Author: Richa Gupta

Equipment

Dutch Oven

Ingredients

1 ½ pounds boneless skinless chicken thighs diced into bite-sized pieces
2 tablespoons olive oil
1 ½ cups finely chopped onion about 1 medium onion
1 teaspoon minced garlic
½ 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) drained and rinsed can black beans

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and add 1 ½ cups finely chopped onion, 1 teaspoon minced garlic, and ½ cup deseeded and finely chopped jalapenos. Cook for 3-4 minutes until the onions are soft and translucent.
Add 1 ½ pounds boneless skinless chicken thighs, 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, and 1 teaspoon salt to the dutch oven and stir to combined everything. Cook over medium-high heat until it comes to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
Add 1 (14-ounce) drained and rinsed can black beans and simmer for 3 minutes, until the beans are heated through. Serve hot and top with tortilla chips, sour cream, lime wedges, and fresh cilantro, or other toppings of your choice.

Nutrition

QR code

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