Chicken Tortilla Soup
There's nothing quite like the comforting aroma of homemade chicken tortilla soup wafting through the kitchen. This hearty and flavorful dish is a beloved favorite for families everywhere, offering a perfect blend of tender chicken, savory broth, vibrant spices, and crispy tortilla strips.
Ingredients
- .5 cup canola oil for frying
- 6 corn tortillas cut into ¼" strips and fried in canola oil
- 4 tablespoon vegetable oil
- 1 onion medium, chopped
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 chipotle pepper in adobo sauce
- 1.5 tablespoon chili powder
- 1.5 teaspoon cumin ground
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- .5 cup water
- 4 cups low-sodium chicken stock
- .5 teaspoon Worcestershire sauce
- 14 ounces canned fire roasted diced tomatoes divided
- 1 ear corn kernels removed
- 15 ounces canned black beans rinsed
- 2 cups cooked chicken breast or thighs, pulled
- 4 ounces canned sliced black olives rinsed
- kosher salt and black pepper to taste
- 1 cup Monterey Jack cheese grated
- 2 tablespoon cilantro fresh and chopped
Instructions
- Heat 1 cup of canola oil in a small pan to 350°F. Cook the tortilla strips in batches until golden brown, about 1-2 minutes. Drain the tortillas strips on paper towels.
- Add 2 tablespoons of oil to a Dutch Oven and heat over medium-heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for 2 minutes. Remove from heat.
- Add the cooked onions, garlic and tomato paste to a blender. Add the chipotle pepper, chili powder, cumin, oregano, paprika, ½ cup of water, ½ of chicken stock, ½ cup of fried tortilla strips and half of the canned tomatoes. Blend on high until smooth. Wipe out the Dutch oven and transfer the content of the blender to the Dutch oven.
- Add the remaining chicken stock, Worcestershire sauce, corn, black beans and remaining fire-roasted tomatoes and bring to a boil. Reduce the heat to medium-low and cook for 45 minutes to blend the flavors.
- Add the chicken and black olives and cook over medium-heat until chicken is warmed through, about 7 minutes. Season with salt and pepper to test.
- Ladle the soup into bowls, garnish with cheese, cilantro and tortilla strips.
Nutrition
Serving: 1cupCalories: 467kcalCarbohydrates: 37gProtein: 27gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 52mgSodium: 955mgPotassium: 842mgFiber: 10gSugar: 5gVitamin A: 1069IUVitamin C: 13mgCalcium: 256mgIron: 5mg
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