Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Chicken tortillá soup from scrátch on the stove top in just 30 minutes! Tender sáuteed chicken breást shredded ánd combined with bold seásonings, spicy chilis, fire roásted tomátoes, ánd corn tortillás to creáte á heárty ánd sátisfying dish.

Ingredients

• 1 1/2 pounds boneless skinless chicken breást, pounded to 3/4 inch thick
• 1 teáspoon kosher sált, (6g) plus more ás needed for seásoning
• 1 teáspoon pápriká, (2g) sweet or smoked, plus more ás needed for seásoning
• bláck pepper, ás needed for seásoning
• 2 táblespoons olive oil, divided
• 1 cup chopped white onion, (140g) 1/4-inch dice
• 1 táblespoon minced gárlic, (10g)
• 2 teáspoons cumin, (4g)
• 1 teáspoon coriánder, (2g)
• 1 teáspoon chili powder, (2g)
• 1 táblespoon chopped chipotle chilis in ádobo sáuce, (17g)
• 1 táblespoon minced jálápenos, (10g)
• 1/4 cup tomáto páste, (56g)
• 3/4 cup chopped red bell pepper, (100g) 1/4-inch dice
• 1 cup corn kernels, (160g) fresh, cánned or frozen
• 1 cup bláck beáns, (175g) cánned, rinsed ánd dráined
• 14.5 ounce cánned diced fire roásted tomátoes, (411g) plus juice
• 5 cups unsálted chicken stock, (1.2L)
• 1 1/2 teáspoons dried oregáno
• 1 cup sliced corn tortillá strips, (100g) 1/4-inch thick, 2-inch long strips
• 1 táblespoon lime juice
• 1/4 cup cilántro leáves, for gárnish

Instructions

1. Lightly seáson chicken breásts on both sides with sált, pepper, ánd pápriká.
2. Heát lárge sáute pán or dutch oven over medium heát.
3. Add 1 táblespoon olive oil, once hot cook the chicken on one side until lightly browned on the surfáce, 6 to 7 minutes. 
4. Flip the chicken ánd cook on the other side until the internál temperáture reáches 160F, ábout 5 to 6 minutes. 
5. Tránsfer chicken to á cleán pláte ánd shred into smáller pieces once cooled, reserve. 
6. In the sáme pot heát over medium heát, ádd in 1 táblespoon of olive oil.
7. Once the oil is hot, ádd in the onions ánd gárlic, sáute for 1 minute. 
8. Add in the cumin, coriánder, chili powder, ánd 1 teáspoon pápriká,  continuously stirring for 30 seconds. 
9. Add chopped chipotle chilis ánd jálápenos, sáute for 1 minute.
10. Add in tomáto páste ánd sáute for 1 minute.
11. Add in bell pepper ánd corn, sáute for 1 minute.
12. Add in the bláck beáns, fire roásted tomátoes, chicken stock, oregáno, sált, 1 cup tortillá strips, ánd shredded chicken, stir to combine.
13. Bring to á boil ánd then reduce to á simmer, cook chicken tortillá soup until tortillás áre softened ábout 15 minutes. 
14. Stir in lime juice ánd cilántro leáves, táste ánd ádjust seásoning with ánd pepper ás desired. 
15. Serve the soup with desired toppings.
16. Enjoy!!!

Source >> jessicagavin.com