Chicken Tortilla Soup (Print version)
Smoky chicken tortilla soup with fire-roasted tomatoes, black beans, and crispy corn tortilla strips, all in one pot in about 45 minutes.
# Ingredients:
For the soup
01 -
1.5 lbs (680 g) boneless skinless chicken thighs
02 -
1 can (28 oz / 800 g) fire-roasted crushed tomatoes
03 -
1 can (15 oz / 425 g) black beans, drained and rinsed
04 -
1 cup (150 g) frozen corn kernels
05 -
4 cups (950 ml) low-sodium chicken broth
06 -
1 medium white onion, diced
07 -
4 cloves garlic, minced
08 -
2 dried ancho chiles, stemmed and seeded (or 2 tablespoons chili powder)
09 -
1 teaspoon ground cumin
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon dried oregano
12 -
Salt and black pepper to taste
13 -
1 tablespoon olive oil
For the tortilla strips
14 -
4 corn tortillas, cut into thin strips
15 -
1 tablespoon olive oil
16 -
1/2 teaspoon salt
For serving
17 -
1 ripe avocado, sliced
18 -
1 cup (115 g) shredded Mexican blend cheese
19 -
1/2 cup (120 ml) sour cream
20 -
Fresh cilantro, roughly chopped
21 -
2 limes, cut into wedges
22 -
Sliced jalapeños (optional)
# Instructions:
01 -
Stem and seed the dried ancho chiles. Toast flat in a dry pot over medium heat for about 30 seconds per side until fragrant. Soak in 1 cup of hot water for 10 minutes, then drain and blend smooth with a splash of the soaking liquid. Set aside. Skip this step and use 2 tablespoons of chili powder instead if preferred.
02 -
Heat olive oil in the pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic, cumin, smoked paprika, and oregano and cook for 1 minute until fragrant.
03 -
Pour in the chicken broth, fire-roasted tomatoes, and the blended ancho chile paste (or chili powder). Stir to combine and bring to a gentle boil.
04 -
Nestle the raw chicken thighs into the broth. Reduce heat to medium-low and simmer uncovered for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
05 -
Remove the chicken and shred it with two forks. Return it to the pot along with the black beans and corn. Simmer for 5 more minutes. Taste for salt and adjust.
06 -
Toss corn tortilla strips with olive oil and salt. Spread on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes until golden and crispy. Watch closely after 8 minutes as they brown fast.
07 -
Ladle the soup into bowls. Top with crispy tortilla strips, sliced avocado, shredded cheese, sour cream, cilantro, and a squeeze of lime.
# Good to know:
01 -
Fire-roasted tomatoes give the best smoky depth. Regular crushed tomatoes are a workable substitute.
02 -
The soup thickens overnight in the fridge. Add a splash of broth when reheating on the stove.