Smoked Chicken Tortilla Soup
User Reviews
4.6
14 reviews
Excellent
Smoked Chicken Tortilla Soup
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This smoked chicken tortilla soup is a great way to use up leftover smoked chicken or turkey, with black beans, corn, and veggies. A masa slurry is added to thicken it, and it's packed with smoky, deep flavor. Serve with tortilla strips, avocado, cilantro, and lime wedges.
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Ingredients
- 1 bell pepper any color, diced
- 2 jalapeno pepper seeded, ribs removed, and finely diced
- 1 yellow onion diced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 6 oz. tomato paste (one small can)
- 6 cups chicken stock see notes, or broth
- 1/4 cup masa (corn flour)
- 2 cups smoked chicken or turkey, shredded
- 30 oz. black beans drained and rinsed (two small cans or one big can, canned
- 15 oz. diced tomatoes preferably fire roasted (one small can, canned
- 1 cup corn or fresh kernels, frozen
- kosher salt to taste
- black pepper to taste
- lime juice of 1
- tortilla strips for serving, optional, fried (tortilla strips), for garnish or serving
- avocado
- cilantro
- lime wedges
Instructions
- Heat the olive oil (2 tablespoons) in a large pot with a lid or Dutch oven. Sauté the diced onion, bell pepper, and jalapeños until softened and starting to brown (about 5 minutes).
- Add the garlic powder (1 teaspoon), smoked paprika (1 teaspoon), cumin (1 teaspoon), and ground coriander (1 teaspoon). Stir to coat the veggies in the spices and sauté for 30 seconds to a minute, until the spices are fragrant and a bit toasted.
- Add the tomato paste (6 oz.) and stir to coat. Continue to cook, stirring frequently, for about 1 minute.
- Pour in the chicken broth (6 cups). Stir to scrape up any stuck-on bits at the bottom of the pot. Bring to a boil.
- Meanwhile, mix masa (1/4 cup) with 1/4 - 1/2 cup cold water or more chicken broth in a small bowl or pyrex measuring cup until dissolved to make a slurry.
- Stir in the shredded smoked chicken (2 cups), black beans (30 oz.), diced tomatoes (15 oz.), and frozen corn (1 cup). Pour in the masa slurry to the soup and stir. Cover and simmer for 20 more minutes.
- Turn off heat. Stir lime juice to soup and season to taste with kosher salt and black pepper.
- Serve topped with crispy tortilla strips, avocado, cilantro, and lime wedges, if desired.
Equipments used:
Notes
- This soup can be made in bulk and frozen for up to 6 months in an airtight container.
- Make fried tortilla strips from scratch: cut corn tortillas into strips about 1/2" wide. Fry the strips in oil in a cast iron skillet until crisp, but not too brown. Remove to a paper towel to drain and sprinkle with salt. Alternatively, you may brush with olive oil and make baked tortilla chips in the oven at 375 degrees F on a parchment lined baking sheet until crisp (about 12-15 minutes).
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
35g
(12%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
26mg
(9%)
Sodium
1025mg
(43%)
Potassium
895mg
(19%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
1017IU
(20%)
Vitamin C
43mg
(48%)
Calcium
97mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 1025mg | 43% |
| Potassium | 895mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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