Chicken and Quinoa Tortilla Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings (12 cups)
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Course
Main Course, Soup
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Cuisine
American
Chicken and Quinoa Tortilla Soup
Description
This recipe starts by baking thin strips of corn tortillas seasoned with chili powder, salt, and pepper until crisp and golden, providing a crunchy garnish. The main soup base includes sautéed chicken breast browned and set aside, then cooked with garlic, onion, and green bell pepper until soft. Tomato paste and spices like chili powder, cumin, and oregano add depth. Chicken stock, diced tomatoes, black beans, corn, and quinoa are simmered until the chicken is tender and quinoa cooked. The cooked chicken is shredded and returned to the pot. Lime juice and chopped fresh cilantro added at the end brighten the flavors.
The soup offers a mix of textures from the tender chicken and quinoa to the slight crunch from corn and the crispy tortilla strips, giving a layered mouthfeel. The spiced broth carries warmth without overwhelming heat, balanced by fresh herbs and lime. The dish provides a complete meal in a bowl, suitable for cozy lunches or dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 cloves garlic minced
- 1 onion diced
- 1 green bell pepper diced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin ground
- 1 teaspoon oregano dried
- 8 cups chicken stock
- 1 diced tomatoes 28-ounce can
- 1 black beans 15-ounce can, drained and rinsed
- 1 ½ cups corn kernels frozen, canned or roasted
- ½ cup quinoa
- lime juice of 1
- ½ cup cilantro fresh, chopped leaves
For the baked tortilla strips
- 4 corn tortillas cut into thin strips
- ½ teaspoon chili powder or more, to taste
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.
- Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.
- Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.
- Serve immediately with baked tortilla strips, if desired.
User Reviews
Overall Rating
5
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