Chicken Tortilla Soup
User Reviews
5
Chicken Tortilla Soup
Description
This Chicken Tortilla Soup features boneless, skinless chicken breasts seasoned with paprika and cumin, cooked slowly with garlic, onion, red bell pepper, diced tomatoes, tomato paste, diced jalapeño, and chicken stock. After cooking, the chicken is shredded and returned to the pot along with rinsed black beans and corn. The broth is savory and moderately spiced, containing tender vegetables and beans that add body and texture.
Toppings are an important finishing touch: baked corn tortilla strips made from sliced tortillas brushed with olive oil provide a crisp texture contrast. Shredded cheddar cheese, sliced jalapeños, sour cream, and a squeeze of lime add richness, heat, creaminess, and brightness respectively, rounding out the flavor profile.
The soup can be prepared ahead and stored in the refrigerator for up to three days. Leftover cooked chicken can be used in place of raw chicken to reduce cook time, added at the end with beans. Substitutions like vegetable stock or water can be made for chicken stock. The recipe suits various cooking preferences with slow cooker or Instant Pot methods detailed.
Ingredients
Tortilla strips
- 6 corn tortillas
- 2 tbsp olive oil
Soup
- 2 chicken breast bones and skin off
- 1 tsp paprika
- 1 tsp cumin
- 4 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 can diced tomatoes 15 oz
- 3 tbsp tomato paste
- 1 jalapeño deseeded and diced
- 5 cups chicken stock
- one oz. can black beans drained and rinsed
- one oz. can corn drained and rinsed
- 1 tsp salt
Toppings:
- cheddar cheese shredded
- jalapeño sliced
- sour cream
- lime
Instructions
Tortilla strips
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut the tortillas inti strips (they don't need to be perfect) and place them on the baking sheet. Drizzle with the olive oil.
- Bake the tortilla strips in the oven for 15 to 17 minutes until golden and crispy.
Slow cooker chicken tortilla soup:
- Place the chicken breasts in the slow cooker. Sprinkle paprika and cumin on the chicken breast.
- Add garlic, onion, red bell pepper, diced tomatoes and tomato paste. Add in diced jalapeno and chicken stock.
- Cover and cook on low for 8 hours or on high for 4.5 hours.
- Take the chicken breast out and shred it. Add it back to the slow cooker. Add in the black beans and the corn. Cook for another 30 minutes.
- Top with tortilla strips, shredded cheddar, sliced jalapenos, sour cream and lime.
Instant Pot chicken tortilla soup:
- Pour two tablespoons olive oil into the instant pot on saute function and saute cubed chicken with the spices for about two minutes until it’s browned on all sides. (If using cooked chicken, skip the first step and add chicken with the ingredients in the third step).
- Add in the onion, garlic bell peppers and diced tomatoes. Saute for another two minutes.
- Add in tomato paste, jalapenos and chicken stock and stir well. Secure the lid and cook on high pressure for 8 minutes.
- Do a natural release for two minutes and then a quick release by turning the valve.
- Stir in the black beans and the corn and turn on sauté for five minutes.
- Serve with tortilla strips and all the toppings.
Stove top chicken tortilla soup:
- Heat two tablespoons olive oil in a pot over medium heat.
- Sauté chicken, spices, onion, garlic and bell pepper in the pot until onions are translucent and chicken is brown on all sides.
- Add in diced tomatoes, tomato paste and jalapenos to the pot and stir well.
- Add in the chicken stock, bring to simmer and cover the pot. Cook for about thirty minutes until the chicken is fully cooked.
- Add in the black beans and the corn and cook for another ten minutes.
- Serve warm with toppings, tortilla strips and extra lime juice.
Notes
- If using pre-cooked chicken, add it with the canned black beans at the end of cooking.
- Canned corn can be added alongside black beans for more texture and sweetness.
- Vegetable stock or water can substitute chicken stock if preferred.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 857mg | 36% |
| Potassium | 1131mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1564IU | 31% |
| Vitamin C | 57mg | 63% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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