Chicken Tortilla Soup

A delightful and comforting dish that warms the heart, this Chicken Tortilla Soup is brimming with vibrant flavors and textures, embodying traditional Mexican cuisine.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

6 pieces Boneless skinless chicken thighs These chicken thighs are the star of the soup, providing a wealth of flavor and protein.
2 pieces Onions, sliced Adds depth and richness to the soup.
3 cloves Garlic, diced Provides a fragrant burst of aroma.
1 tbsp Smoked paprika Adds a smoky essence.
1 tbsp Chili powder Infuses the dish with warmth and earthiness.
2 tsp Cumin Enhances the overall flavor profile.
1 tsp Cayenne pepper Adds a spicy kick.
1 tsp Ground Coriander Contributes a lovely zest.
6 oz Can tomato paste Rich and concentrated.
15 oz Canned sweet corn Provides texture and a hint of sweetness.
30 oz Canned black beans, drained Adds protein and a hearty element.
29 oz Canned fire-roasted tomatoes Elevates the soup's flavor.
7 oz Chipotle peppers in adobo Adds a unique kick and touch of smokiness.
4 cups Chicken stock The flavorful base for the soup.
3 pieces Limes, juiced Brightens the dish.
2 tbsp Heavy cream Adds a creamy texture.

Garnishes

to taste Cilantro, for garnish Adds a burst of flavor.
to taste Tortilla strips, for garnish Provides crunch.
to taste Sour cream, for garnish A tangy accompaniment.
to taste Cheddar cheese, for garnish Enhances flavor with a rich topping.
to taste Green onions, for garnish Brightens the bowl.

Method

Preparation

Season the chicken thighs with salt and pepper.
Drizzle olive oil in a large pot over medium heat. Sear the chicken on both sides until slightly browned, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the sliced onions and cook until they soften and become translucent.
Stir in the diced garlic, smoked paprika, chili powder, cumin, cayenne pepper, ground coriander, and tomato paste. Cook until thickened, about 3 minutes.
Incorporate the sweet corn, black beans, fire-roasted tomatoes, and chipotle peppers. Stir together until combined.

Cooking

Pour in the chicken stock and return the seared chicken thighs to the pot. Simmer on low heat for about 15 minutes.
Remove the chicken, shred it using two forks, and return it to the pot.
Add the fresh lime juice and heavy cream. Stir to combine.
Serve hot, garnishing with tortilla strips, sour cream, cheddar cheese, cilantro, and green onions.

Notes

For extra flavor, marinate the chicken thighs in lime juice and seasoning for an hour before cooking. Adjust consistency by simmering uncovered or change spice levels to taste.