Easy Chicken Tortilla Soup
Chicken tortilla soup: all the warming spices, tender shredded chicken, fire-roasted tomatoes, and hearty black beans you could want. But the real star here? The salty crunch from the corn chips tossed on top—because honestly, that’s half the reason we’re here.
Servings: 8 servings
Equipment
- Dutch oven or stock pot
Ingredients
- 2 TBSP olive oil
- 1 lb boneless, skinless chicken tenderloins
- 1 small yellow onion, diced
- 1 Poblano pepper, diced
- 4 garlic cloves, smashed and thinly sliced.
- 32 oz chicken broth
- 2 14.5 oz cans of fire-roasted diced tomatoes, plus juice
- 1 10 oz can of diced tomatoes with green chilies
- 1 15 oz can of black beans, drained and rinsed
- Juice of one lime
- 1 TBSP chili powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp kosher salt
- A few cracks of black pepper
- 1 tsp smoked paprika Regular paprika is fine if you don't have smoked.
- 1/4 tsp cayenne pepper; more if you'd like to add more heat
- 1/4 cup chopped fresh flat leaf parsley or cilantro
- Handful of corn chips or crispy tortilla strips
Optional Toppings
- Diced avocado
- Shredded cheese
- Chopped fresh flat leaf parsley or cilantro
- Plain Greek yogurt or sour cream
Instructions
- Heat oil in a stock pot or Dutch oven over medium heat.
- Season the chicken with salt and pepper and add them to the pot. Cook for about 6 minutes per side, or until they reach an internal temperature of 160-165º F.
- Transfer the chicken to a cutting board and shred the chicken tenderloins with two forks. You could also cube the chicken if you prefer. Set the chicken aside. (See notes for a quick tip for shredding chicken.)
- Add the diced onion and poblano to the pot. Simmer, stirring occasionally, for about 5 minutes or until tender. Stir in the garlic and simmer for another 30 seconds.
- Pour in the chicken broth, canned tomatoes (juices included), black beans, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper. Give everything a good stir, then transfer the chicken to the pot.
- Stir well and let the soup simmer for about 10 minutes. Give it a taste and adjust the seasoning if necessary.
- Spoon the soup into bowls and garnish it with corn chips and other goodies, like avocado, plain Greek yogurt or sour cream, shredded cheese, scallions, etc.
Notes
For efficient chicken shredding, use a hand or stand mixer. Toss the cooked chicken into a large bowl and mix on low until it reaches the desired level of shreds.
For a brothier soup, you can add an extra cup or two of broth or water.Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Fiber: 8g | Sugar: 6g
