Chicken Tortilla Soup Recipe
Description
Just what you’re looking for in a weeknight soup. Something doable, nourishing, and delicious. An all-in-one meal that’s so savory and even better with some Cotija and avocado served over top.
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Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- ½ cup finely chopped cilantro + more for serving (2 bunches)
- 2 chipotles in adobo minced + 1 tablespoon adobo sauce
- 1 tablespoon ground cumin
- 1 (32-ounce) box Pacific Foods Chicken Broth
- 1 (14.5-ounce) can diced fire roasted tomatoes with green chiles
- 2 cups shredded cooked chicken*
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups frozen corn
For serving
- 8 corn tortillas, cut into ¼-inch-wide strips
- Vegetable oil, for frying
- Crumbled Cotija
- Diced avocado
Instructions
- Heat 1 tablespoon olive oil in large dutch oven over medium until shimmering.
- Add 1 diced onion and 1 teaspoon salt; cook, stirring constantly, until softened and starting to brown, about 8 minutes.
- Add ½ cup chopped cilantro, 2 minced chipotles, 1 tablespoon adobo and 1 tablespoon cumin; cook 2 minutes.
- Add 1 (32-ounce) box Pacific Foods Chicken Broth and 1 can diced tomatoes with green chiles; bring to a boil then reduce to a simmer and cook 10 minutes.
- Meanwhile, for tortilla strips, add vegetable oil to a large stainless steel skillet until it measures ½ inch depth. Heat over medium until oil is shimmering. To test if oil is ready, drop 1 tortilla strip into oil; if it starts sizzling right away, oil is ready. Drop in a quarter of tortilla strips and, using tongs, separate any touching strips; cook until sizzling subsides and strips start to lightly brown, about 2 minutes. Using tongs or a slotted spoon, transfer fried strips to a paper towel-lined sheet and immediately sprinkle with salt. Repeat frying in batches with remaining strips.
- Add 2 cups shredded cooked chicken, 2 cups frozen corn, 1 can black beans and 1 cup water; bring back to a simmer then season to taste with salt and serve with tortilla strips, Cotija, avocado and fresh cilantro.
Notes
Storage: store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup for up to 4 months.
Cooked chicken: I use leftover cooked chicken or rotisserie chicken for this.If you’d rather cook the chicken for this soup in the soup (instead of using already cooked and shredded chicken), you certainly can. Just keep in mind it will increase the cook time.
Here’s how to adapt the recipe to cook chicken thighs in the soup.
- Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season all over with salt.
- Heat a splash of vegetable oil in a large dutch oven over medium until shimmering. Add chicken, skin-side down, and cook until golden brown, 6 minutes, flip and continue to cook until browned on second side, about 4 minutes. Transfer chicken to plate; set aside.
- Add the chicken back to the soup when you add the broth and canned tomatoes, bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 10 minutes.
- Remove chicken once more from the soup and set aside to cool. Once cool enough to handle, remove and discard the skin and bones and shred the meat. Add the shredded chicken back to the soup.
Nutrition
Serving: 1/4 of the recipeCalories: 368kcalCarbohydrates: 48gProtein: 24gFat: 11gSaturated Fat: 2gCholesterol: 53mgSodium: 87mgFiber: 7gSugar: 3g
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