Chicken Tortilla Soup
Everyone will love this chicken tortilla soup so much and probably want a second bowl of it. It’s easy to prepare and offers so much incredibly rewarding flavor in every spoonful.
Ingredients
- 1 cup finely chopped white onion
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- Black pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon chopped chipotle chilies in adobo sauce
- ¼ cup tomato paste
- 1 tablespoon minced jalapenos
- ¾ cup finely chopped red bell pepper
- 14½ ounces canned diced fire-roasted tomatoes
- 1 cup canned or frozen corn kernels
- 1 cup canned black beans drained and rinsed
- 1½ teaspoons dried oregano
- 1 cup sliced corn tortilla strips 2 inches wide, ¼ inch thick
- 1 tablespoon lime juice
- ¼ cup cilantro for garnish
- 5 cups chicken broth
Instructions
- Season the chicken on both sides with paprika, salt and pepper.
- Heat a large skillet over a moderate heat.
- Add 1 tablespoon of oil and then cook the chicken in there for 6 to 7 minutes or until lightly golden.
- Shred the chicken and set aside.
- Add 1 tablespoon of oil to the same skillet and then saute the garlic and onions in there for a minute.
- Add the coriander, cumin, chili powder, and 1 teaspoon of paprika and cook for 30 seconds, stirring all the time.
- Next add the chipotle chilies and jalapenos and saute for a minute, then add the tomato paste and saute for another minute.
- Add the fire-roasted tomatoes and their juice, black beans, oregano, chicken broth, a pinch of salt, the shredded chicken, and 1 cup of tortilla strips.
- Stir and bring to a boil, then reduce the heat and simmer for 15 minutes or until the tortillas are soft.
- Stir in the cilantro and lime juice and season with more salt and black pepper if needed.
- Serve the soup immediately.
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