Chicken Tortilla Soup
Prep
Cook
Total
Yield 8 serving
An easy adaptation of classic chicken tortilla soup. A broth flavored with fire roasted tomatoes, dried chiles and black beans. Perfect with shredded cheese, tortilla chips, and fresh cilantro.
Ingredients
- 1 1/2 lbs of cooked chicken, diced
- 3 Medium Chilies (dried)
- 2 Cans of fire roasted tomatoes
- 1/2 C water
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 8 C Chicken stock
- 3 tbsp cumin
- 1 tbsp salt (to start; add more to taste)
- 1/2 tbsp pepper (to start, add more to taste)
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp Mexican Oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 C brown sugar
- juice of 1/2 a lime
- 4 corn tortillas
- 1 can of black beans, rinsed
- 1 can of corn, drained (optional)
garnishes (optional)
- shredded Monterrey jack cheese
- cilantro
- pico de gallo
- lime wedges
- crispy tortilla strips or corn chip
- diced avocado
Instructions
- Remove the seeds and stems from the dried chilis. Toast in a warm skillet till fragrant. Add 1/2 C water to rehydrate. Let simmer for 5 minutes. Pour contents into blender.
- Add 2 cans of fire roasted tomatoes to the blender as well, and pulse till smooth.
- In a large- heavy bottomed pot, sauté onions and garlic in oil till translucent. Season onions and garlic with cumin, chili powder, paprika, oregano, garlic powder, onion powder, and salt + pepper. Stir till the onions and garlic are coated.
- Add the mixture from the blender (the chiles and tomatoes) to the pot with the onions, garlic, and spices. Bring to a simmer.
- Stir in the Chicken broth. Cover and let simmer for 15 minutes or till soup begins to reduce.
- Add torn tortillas to thicken the soup. Let simmer for another 5 minutes.
- Add black beans, diced chicken, corn (if using), and let simmer for at least 10 more minutes.
- Serve with fresh cilantro, shredded cheese, avocado slices, and tortilla chips.
Notes
To save some time, you can use diced rotisserie chicken or just season and bake a few chicken breast at 425 degrees for 20 minutes.
Recipe by Hey Marissa at https://heymarissa.com/chicken-tortilla-soup/