Chicken Tortilla Soup
A bold, smoky Mexican soup with shredded chicken, fire-roasted tomatoes, and crispy tortilla strips — topped with avocado and lime.
Details
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 can (400g) fire-roasted diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 6 cups chicken broth
- 1 can (400g) black beans, drained
- 1 cup frozen corn
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 2 limes
- Toppings:
- Crispy tortilla strips
- Avocado, diced
- Sour cream
- Fresh cilantro
- Shredded cheese
Instructions
- 1
Heat olive oil in a large pot. Sauté onion and jalapeño for 4 minutes. Add garlic, cumin, chili powder, and smoked paprika. Cook 1 minute.
- 2
Add tomatoes, chicken broth, and chicken thighs. Bring to a boil, then simmer for 20 minutes until chicken is cooked through.
- 3
Remove chicken and shred with two forks. Return to the pot.
- 4
Add black beans and corn. Simmer 5 minutes more. Stir in lime juice and season with salt and pepper.
- 5
Serve topped with crispy tortilla strips, avocado, sour cream, cilantro, and shredded cheese.
About This Recipe
Embrace the vibrant, soul-warming essence of Mexican cuisine with a robust Chicken Tortilla Soup, a dish that echoes the comforting traditions of family kitchens across Mexico. While classic *sopa de tortilla* often features fried tortilla strips submerged in a chile-infused broth, this rendition leans into the hearty, rustic style, brimming with tender shredded chicken and a complex interplay of flavors. The secret to its undeniable allure lies in the foundation: deeply caramelized onions and garlic, brightened by the subtle heat of jalapeño, and given extraordinary depth by fire-roasted diced tomatoes and smoked paprika. These ingredients meld during a gentle simmer, coaxing out layers of smoky, savory goodness. Boneless, skinless chicken thighs are chosen for their superior tenderness and succulence, easily shredding to integrate into the rich broth. The symphony of textures is paramount here, contrasting the creamy avocado and tangy sour cream with the essential crunch of freshly fried or baked tortilla strips. A generous squeeze of fresh lime juice at the end is non-negotiable, providing a crucial lift and brightness that ties all the elements together, transforming simple ingredients into an extraordinary culinary experience. This isn't just soup; it's a celebration of bold flavors and comforting warmth, perfect for a cozy evening or a lively gathering.
Tips & Tricks
- • To ensure maximum flavor, sauté the diced onion until deeply caramelized before adding garlic and jalapeño; this sweetness forms a crucial base for the soup's robust profile.
- • For a vegetarian twist, omit the chicken and use vegetable broth, adding an extra can of black beans or chickpeas for protein and heartiness.
- • To maintain crispiness, store tortilla strips separately and add just before serving; the soup itself can be made up to 3 days ahead and reheated gently on the stovetop.
- • Serve this hearty soup with a side of warm cornbread or a simple green salad dressed with a light vinaigrette to complement its richness.
Nutrition Facts
Per serving (approximate)